I have been baking almost non-stop during this quarantine. As my Instagram will attest, I have been making loaves of bread and cream puffs and fruit tarts and cookies and even some cupcakes. The other day, there were no sweets in the house and my sister was genuinely confused. However, I haven’t gotten to make …
Every rhubarb season I make my grandmother’s Rhabarberkuchen with meringue and slivered almonds. It’s delicious and for many years has been an official harbinger of spring, but with my first few stalks from the grocery store, I wanted to make something new. (I will, however, definitely be making my grandmother's recipe once my own rhubarb …
My mother has a recipe for the cassoulet in the world. I mean, technically it’s not a cassoulet because there is no sausage or duck confit, but it has lamb shanks and a whole lot of flageolet beans, so it’s close enough. Also, it tastes heavenly. The reason it tastes so amazing begins with the …
Never Enough Counter Space 