Popovers make the perfect partner to a great meal. These hollow, light rolls made in muffin tins jazz up what could otherwise be a mundane everyday meal.
When I was reading and falling in love with The Homemade Kitchen, I think its author, Alana Chernila, put it best. She writes, “I have one back-pocket recipe that can save any breakfast, lunch, or dinner. Special birthday breakfast on a school morning when we have to get out at 7:00 a.m.? Popovers. A soup pulled from the freezer that not quite as delicious as I remember it? Serve with popovers.”Read More »
Fall officially began on September 23rd, and with it comes baking and cooking with a beloved favorite: pumpkin.
It’s this time of year that excites me most from a culinary perspective. Scents of apple, cinnamon, pumpkin, and nutmeg fill my kitchen with autumn splendor. This also means that I’m hungrily in search of new ways to integrate these flavors into my oven and my skillet.
Pumpkin is a very versatile ingredient that incorporates well in a variety of sweet and savory dishes. From breakfast to dessert, there are few meals that pumpkin can’t enhance when included with other flavors and spices. To kick off the season that celebrates pumpkin dishes in all their delectable forms, I wanted to share some exciting recipes both from Flour and Fancy and from other food bloggers that place this delicious ingredient center stage!
Spiced Pumpkin Bread
This soft, warm bread combines pumpkin puree with nutmeg, cinnamon, and ginger for the perfect taste of fall. Great for breakfast, with tea or coffee, or as a snack.Read More »
I love fall. I begin counting down to its beginning in August, and while the season doesn’t officially start until Wednesday, I had to kick off the celebration early! When I moved to Virginia from Nashville a few years ago, that was really the moment that marked my deep appreciation for fall. Sure, I always loved the sweaters and the colors, but when I came here and began an existence that allowed me to be closer to nature, to start a garden, to frolic in a field just in my backyard, I suddenly felt the change of the seasons more fully. Fall remains the season I enjoy the most.
When I decided to begin this blog two years ago, I chose to do so just as fall was saying hello in September. Autumn is the season that most inspires me in the kitchen, that awakens all the flavors we put to rest as the temperatures grew warmer.Read More »
When The New Sugar and Spice arrived on my doorstep, I tore through the box like an excited child dives into a colorfully wrapped gift.
I’ve read a number of articles lately discussing the fact that cookbooks today have morphed into photograph-laden paper weights whose value lies more in serving as a coffee table book than any real use in the kitchen. The point of view isn’t without merit. You know that cookbook you saw in the bookstore with imagery that made you salivate. You drooled at pictures of beautifully baked goods and felt compelled to buy it. You arrived home. You scanned the book. You marveled at the top-notch photography. And the story ends there. You didn’t bake a single recipe. It’s happened to me, and I know it’s happened to you.Read More »
Great cookbooks inspire us. When I read a great cookbook – as I’ve been doing extensively this summer and plan to continue in the fall – I feel as if special secrets are being shared with me. I’m transported to a quiet kitchen with a half-open window, the sounds of birds singing, and warm smells permeating in my nose. Flour everywhere, sticky glazes leaving a sheen along the surfaces. A great cookbook transports you and invokes a desire to bake that can only be satisfied when the oven is preheated and the standing mixer is churning ingredients.
My latest cookbook beloved is A Jewish Baker’s Pastry Secrets. When I embarked on absorbing and devouring this text, I had one thing in mind: I wanted to read about the delicious pastries I see through glass cases when I’ve visited bakeries across the country. I want to experience what those bakers are creating and make it in my own kitchen. First stop: cinnamon rolls. While I’ve made countless cinnamon rolls in my kitchen, I wanted to explore them from the perspective and the recipe stash of a renowned baking legend. I enjoyed the more narrative style of these recipes and the high level of detail.Read More »
This summer has been all about cookbooks for me.
I have been working on a personal goal of spending my free time devouring as many books filled with recipes as possible, and this has been reflected in my content here. After all, food is best shared, and recipes are treasures. As I inhaled these texts and beautiful images, I also wanted to work on refining my baking game. What could I learn from true masters to make baking in my own kitchen yield a more delicious and personally gratifying result?
One book that I studied thoroughly was A Jewish Baker’s Pastry Secrets. This book adapts the recipes of a New York baking legend, George Greenstein, to the home cook. From Jewish holiday baking to my area of interest, European classics, he presents his dough and pastry recipes in a way that creates dazzling results for the just beginning and highly experienced home baker.Read More »
I was delighted when I got my hands on Milk Bar Life by Christina Tosi of the renowned bakery, Momofuku Milk Bar. This text takes the baker and friends out of the bakery and into her own home, where she features simple, classic recipes made from supermarket ingredients. Think of this as the weeknight cookbook.
When I began reading this cookbook, I immediately thumbed through to the cookies. Milk Bar is known for its baked goodies, and I was immediately curious to know what these baking experts were making in their own homes. Then, I found it – the recipe that would, hands down, be the one I used the most from this text. The recipe that my husband salivated over. The recipe whose pages now bear greasy, sugary fingerprints. Hijacked Biscoff Cookies.Read More »