An honest weekly conversation about life, through the lens of baking and cooking, from the award-winning, best-selling cookbook author.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 413 | Founded | 5 years ago | Last Issue | 7 days ago |
| Active | |||||
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Preserving Fruit in a French Style - No. 400
WHY DO FRUIT PRESERVES taste better in Paris?
And is it possible to go back someplace that once meant something to you and experience that same wonder again?
These were two questions swirling around in my head in late May when I returned...
Peach Upside-Down Cake for the Birthday Boy - No. 399
A desperation cake that doesn’t taste desperate at all. It’s peachy!
SOMETIMES GREAT RECIPES ARE born out of inspiration, but I will bet most of the time they come from desperation.
Keeping Cool Like Cucumber Salad - No. 398
Refrigerator Cucumber Salad.
IT’S HOT ENOUGH IN NASHVILLE to fry an egg on the sidewalk, as old-timers used to say. And in four days we will be celebrating America’s big birthday with fireworks, hot dogs, and humidity.
I know for certain...
When Politics Divide, Sports Unite - No. 397
Baking a flag cake + notes from Ireland
PACK A RAINCOAT IF YOU VISIT western Ireland. It’s where locals know how to make the most of a rare sunny day and can get quite philosophical about what that has to do with life. In the Dingle penins...
When Blackberry Cobbler Meets Blueberry Crumble - No. 396
LAST SUMMER I WAS TEACHING A COOKING class on cobblers and baking not only a lovely peach cobbler but a double-crust blackberry one, too.
The night before the class, my granddaughter walked into the kitchen where I was rubbing butter into...
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NYT bestselling author telling recipe-driven stories about cake, life, and often dinner. My latest book, Baking in the American South, helps explain the South, one recipe at a time.
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