This week’s recipe in celebration of mother’s day is long, but worth the effort. It is a tropical banana pudding, with coconut pudding and rum-spiked whipped cream cozying up to the bananas. It was concocted by Faith Durand, executive editor of The Kitchn, a home cooking and kitchen design blog. I was inspired to ask…
It is pure coincidence that on the food and drink columns today we have ice cream based recipes. I guess it shows a craving…! This recipe for avocado and coconut ice cream comes to us from chef Gaby Dalkin, also author of the What’s Gaby Cooking blog. In trying to keep as closely as possible…
April 25th is ANZAC (Australian and New Zealand Army Corps) Day in Australia and New Zealand. It marks the anniversary of the first major military action fought by Australian and New Zealand forces during the First World War, and is a day of national remembrance of the military campaign and those who have fallen in…
I hope it’s safe to say that spring is here or really truly just around the corner for most of our readers in the northern hemisphere. We’ve been squeezing the last little bits of winter from our past few recipes. And now I thought it would be nice to highlight some of our most popular…
This week’s recipe for a ginger and orange spiced teacake, by food creative and cookbook author Rachel Khoo, is perfect for those of you who live in places where winter is lingering longer than usual. It is a fancy version of the American poundcake, with the addition of ginger and orange zest which provides a…
This week’s recipe for a Pecan Salty Caramel Tart comes from blogger and cookbook author Ellise Pierce, also known as the Cowgirl Chef. Ellise mixes elements of Texan and French cuisines to make her own fusion cooking. The pecan salty caramel tart draws on the pecan from her home state and the tart, a cornerstone of…
Cheryl Day’s Back in the Day Bakery is one of my favorite “one day I’m going to drive to that bakery” dream destinations. Cheryl is one of the first people I thought about when I saw Black History Month coming around the bend. She has shared her blackened shrimp tacos and baked peach hand pies…
We saved the best for last this year as we sign off until 2013. I have a fond memory from my childhood of bourbon-soaked treats at Christmastime: I loved getting into the round tin of bourbon balls between layers of wax paper. I wasn’t nearly as fond of fruit cake, though my little brother coveted the loaf…
This week, we’re super lucky to have a recipe for Fried Apple Pies with Salted Caramel Glaze by Emily and Elizabeth at the Nothing-in-the-House Baking Company. The recipe appears in their first book, Pie: A Hand Drawn Almanac, just out now, but as a treat, we have new illustrations. The recipe appears typed and hand…
I met photographer and creative director Pauline Boldt virtually after we worked on the same photography project here in Rome. We didn’t meet during the project; maybe we saw each other and never knew who the other was. When I finished my part, I went to the Slow Food Salone del Gusto in Piedmont, and Pauline…
If there were a way to put the title of this week’s recipe in flashing neon capital letters, I would have. I am always excited about the recipes we feature on the column, but every so often, I am so excited that I just want to run around knocking on everybody’s door to say, “Don’t…
This autumn has been a season of exciting cookbook releases: Nigel Slater, Yotam Ottolenghi and Sami Tamimi, Yvette van Boven, Katie Quinn Davies, Kevin Gillespie and this week’s recipe contributor, Aran Goyoaga, are but a few of the authors with books that I’ve been waiting for since last year! Aran is one of the In the Kitchen…
I was shopping for interesting-looking food the other day and came across a package of cookies. They looked like ladyfingers, or savoiardi in Italian, but were a bit harder. It reminded me that I haven’t made a tiramisù in a million years, and surprisingly, we have never featured one on this column. I thought I’d…
We’re getting a jump-start on the holidays with this week’s recipe. Dutch illustrator and food stylist Yvette van Boven shares a luxurious gingerbread, the fancy version of the traditional loaf which appears in her most recent book, Home Made Winter. Personally, gingerbread in all its international forms is one of my favorite winter treats. Yvette’s version seems…
Since its inception, Behind the Bar has generally been dedicated to cocktails. This week, however, I thought I would shake things up just a tiny itty bitty bit by proposing something that probably isn’t on many, if any, bar menus today. Food photographer and illustrator Erin Gleeson has shared her recipe for a Beer Float. I…
This week’s recipe for a Blueberry Cake comes from Susan Schwake of artstream studios in Rochester, New Hampshire. I like to tease Susan about living in a little cabin in the big woods and about getting all of her provisions from Nelly’s general store. (Those of you who ever read the book or watched Little…
WOW. Summer just flew by. I can’t say it went particularly fast because it was so hot every day and from so early on that all I’ve done since is ask when the heat will be over! It is finally a normal summer temperature where I live (with no end in sight), but you can still…
This week’s recipe is by graphic designer and cookbook author Yvette Marquez-Sharpnack. Yvette, together with her sister and mother, has spent the past few years documenting and collecting her family’s recipes in order to produce an authentic Mexican cookbook. The end result is a beautifully photographed collection of recipes, which will be released this autumn…
It’s blackberry season again, and we have another great, easy recipe to use up the blackberries you may collect in the wild or buy at your favorite produce outlet. This recipe for a Blackberry Balsamic Pie with Sea Salt Walnut Crumble comes from food stylist and creator of PieBox, Adrienne Blumthal. I was attracted to…
The first time I attempted to make Back in the Day Bakery owners Cheryl and Griffith Day’s recipe for Baked (Not Fried) Peach Pies, the filling was so good that I ate most of it before I could assemble the pies. To me, though, the crust is always the best part of pies and cobblers….
