As a lifelong New Englander, I’m going to be honest, cornbread isn’t a cultural staple for me the way that it is in the southern United States. In Massachusetts, you won’t find a barbecue joint on every corner featuring sweet or savory cornbread that was first created by someone’s great-grandmother. Read more
Decades before that Olympics post made them popular, I fell in love with the triple chocolate muffin as a kid. They came from BJs Wholesale, and I remember them being absolutely incredible. Rich, sweet, chocolaty, the perfect addition to any 7 year old’s dream diet. I haven’t seen them in Read more
The raspberry is, by far, my favorite fruit to bake with. It’s tart, it’s light, it has a low moisture content. It’s happy to be paired with other fruits, brighten up something decadent and chocolaty, or to shine on its own accord. Plus, that lack of moisture in the raspberry Read more
Today, we mainly associate “gingerbread” with intricately decorated cookies, from little people to whole houses. Which is fair, gingerbread cookies are (when they’re made correctly) delicious, whimsical, and have been around for millennia! But that’s not the only form gingerbread takes, traditionally speaking. For centuries now, gingerbread has also been Read more
There’s no fruit that makes me think of the holiday season faster than the cranberry. Sure, they aren’t typically the star of anyone’s show, heavily overshadowed by apples and pumpkins. But there’s a delightful uniqueness with the cranberry, one that the other seasonal fruits just can’t touch. They have so Read more
Pumpkin: the long reigning king of the Fall. Pumpkin spice has had a chokehold on the US for years and years now. Some of it has carved a treasured space in our hearts, like the now-classic pumpkin spiced latte. However, there have also been some definite misses (looking at you, Read more
I love a good blueberry muffin. It’s one of the only ways I’ll happily eat a blueberry, honestly. Raw? Jam? Pie? Turnovers? Forget it, I want nothing to do with blueberries in any of those states. They just don’t do it for me, blueberries need the support of a fluffy Read more
Nothing says “Spring is coming” to me quite like breaking out the berry recipes. Strawberries, raspberries, blackberries, blueberries, I’ll happily take them all. There are so many ways to utilize the sweet, tangy fruit, it’s hard to narrow down where to start when the season hits. Baking with blueberries may Read more
Flavoring a lemon dessert is a delicate balancing act. If you don’t go far enough, it’s sad and kinda bland. If you go too hard, it tastes like cleaning supplies. Whenever I’m developing a new recipe, I tend to have the latter issue at first since I always strive for Read more
If there’s anything being trained in a classic French pastry style has taught me, it’s to appreciate the almond. The addition of almond can be found all over the French pastry world: in decadent cakes, filling flaky pastries like croissants or pithiviers, as part of delicate cookies and tarts, in Read more