Guys, I got cocky. After the triumph that was last month’s epic #pieamonth pear and creme fraiche caramel pie, I thought I had it....
When baked in this cake, the strawberries take on a bold, deep sweetness that pairs wonderfully with the slightly gritty texture of the buttery...
blueberry, apple and caramel slab pie Hi friends, Today is Pi Day! I am silly and didn’t coordinate this month’s pie recipe for my...
Whenever I bake a loaf of banana bread, I immediately binge on half the loaf and almost make myself sick. I push it away...
My freshman year of college, I remember sitting in the room of a good friend at the time. She was one of the first...
Last September, when Erlend moved out to New York, I suddenly found myself inheriting his half of household chores. It was a lot to...
A few months ago, I wrote about moving down to San Francisco and feeling lost. I didn’t know the best places to eat, how...
When I started this blog a few years ago, I had no idea that I’d become part of this crazy community of folks all...
Every time I make a pie, it feels like a freaking marathon: the constant rolling and re-rolling of the dough, the chilling and re-chilling...
A few weeks ago, Williams-Sonoma asked me to bake them a birthday cake for their founder, Chuck Williams. The occasion? His 100th birthday, which...
When I first saw these beautiful brown figs at the farmer’s market, I knew I wanted to use them in a dessert. Because they...
As much as I love sweets and desserts, I do think there are some foods and meals best kept savory. Breakfast, for instance; I’ll...