There’s a kind of magic to bread baking. The simplest of ingredients—grain and water—come together to form a stodgy but pliant dough, which, with the help of an invisible-to-us force that we now know to be yeast, rises and bakes into crusty loaves with an airy, delicate crumb. While some modern nutritionists and wellness influencers…
Easy to Make Sourdough Starter Recipe
When I first got into Traditional Food in 2001, I pretty much had to make anything and everything myself. The reason is because there were few companies (and none in my local area) that made the type of food I was seeking. Worse, few people understood what I was even talking about! This was true…
Blondies, the Perfect Sweet Treat for a Crowd
Think of blondies as cousins to brownies. They are flavored with brown sugar and studded with creamy white chocolate chips. Like brownies, blondies are typically made in a baking pan and cut into squares when cool. Baking them in a muffin tin dramatically cuts down the baking and cooling time — so you get blondies…
The Thrill of Everything Muffins
Lifelong fans of sesame bagels, ordering an everything bagel at Zabar’s, our favorite specialty food shop in New York City, proved a no-brainer. One bite and we knew we’d search out these toasted sesame, garlic, onion and poppy seed bagels at every opportunity. Decades later, spice companies brilliantly bottled the chunky, aromatic topping from everything bagels…
Easier Than Pie: How to Make a Rustic, Fuss-Free, Summer Fruit Galette
Every bit as delicious as a pie, but requiring half the work, a galette is the perfect summer bake. This rustic fruit tart doesn’t require much time to assemble. There’s no meticulous trimming, blind-baking, or lattice-making—nor even a pie dish involved. It’s laid-back, forgiving, and endlessly riffable, using whatever fruits you like or have on…
Eggs for Dinner
Frittatas aren’t just for lunch. If you are looking for dinner in a pinch, these eggy dishes can be prepped in minutes, making use of the contents of your veggie drawer, or even last night’s leftovers, for inspiration. A frittata is a light and fluffy baked egg dish, a hybrid of an omelet and a…
Barley Bread
During World War I, much of the wheat crop grown in the United States was sent to Europe, both to provide nourishment for soldiers and to satisfy the hunger of Allied civilians who faced starvation after years of war. Accordingly, this created a shortage on the homefront, and the State Council of Defense encouraged homemakers…
Zucchini, Pistachio, and Lemon Muffins
TL;DR: Mix wet ingredients and dry ingredients, then combine them. Bake in muffin pan at 350 degrees F for 20 to 25 minutes. I wasn’t sure I was going to put these muffins in the book until I served one to my two-year-old and she shimmied her shoulders and said “So yummy!” and “So good!”…
Peach Tea Bread Should Be Your Summer Staple
Peach season is in full swing now. I have been delighting in all the ways to develop cooked and no-cook peach dishes. Chilled peach soup, peach salads with arugula and burrata, and roast chicken with peach sauce are just a few. It’s fun to select different peach varieties and taste them to decide on how…
Oven-Fried Chicken Drumsticks
These oven-fried drumsticks are a delicious, savory main course option for picnics and potlucks. Since the drumsticks are technically baked rather than fried, they aren’t greasy. You’ll also save plenty of clean-up time since there’s no frying pan filled with hot oil to contend with. Serves 4 8 chicken drumsticks For the Marinade 1 pint…
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