Strawberry Rhubarb Pie

I have no idea why, but I’ve been on a total pie kick this summer. This is the second strawberry rhubarb pie I’ve made, plus a cherry pie for a picnic. Perhaps I’ll look back fondly on the summer of 2010 as the summer of pie?

I usually use Joy of Cooking as a reference for […]

Pita Pita Pita

I used to bake a lot of bread back when I was in grad school, but then I stopped. Lately I’ve been trying to get back into the swing of it—not enough to join one of the ever-popular challenges, but enough to have it around. Homemade pita has to be one of my all-time favorites.

This […]

Hobo Bread: Theme and Variation

Some of you may recall Jilly’s gorgeous—and somewhat curious—hobo bread. In Jilly’s low-impact approach to daily baking, not only do you not knead the dough, you don’t wash the bowl. I’d been meaning to try it for quite some time, but I must admit that I was a little bit intimidated by the process…all those […]

Yeastapalooza, Part 2

Yeastapalooza did not merely consist of cinnamon rolls and chocolate babka, my friends! We made blini, too!

Now, I must confess that I was not wise in the way of blini (the plural of blintz) before this weekend’s little experiment. Sure, I had had them, stuffed with cherry jam, at Rein’s Deli, but I didn’t know […]

Yeastapalooza, Part I

A co-conspirator and I dedicated a good chunk of last weekend to a science experiment involving different kinds of bread dough. The goal—besides blini for dinner and two freezers full of chocolate babka and cinnamon rolls—was to check out what different moisture content, varieties of fat, and egg treatments would do to dough. All of […]

Adventures in Hobo Bread

So truly, you want tasty and fast bread that looks all artisan-y and spendy. Me too. I like expensive bread. I especially like it now that I love hundreds of miles away from being able to purchase this bread. Having moved to the land of 79 cent white bread two years ago, we always knew […]

Challah: The un-brown

Yesterday I made two challah (what is the plural of challah?). They tasted delicious and used 6 (!!) eggs, but they’re just not quite as brown and shiny as I had hoped. I completed doused them in an egg wash and feared that if I added any more they might start to look like, you […]

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