Seasonal recipes for today's kitchen
The dessert I’ve made most often in recent weeks is this Banana Snacking Cake with Malted Chocolate Frosting. It’s a “snacking cake” because it is not too big and is simple enough for a spontaneous afternoon bake. When I find myself with a few bananas–Read more
From midsummer on, we hear friends asking, “Have you bought any Palisade peaches yet?” The sweet, juicy fruit grown and harvested in Western Colorado is just as beautiful as it is flavorful. Warm, sunset-colored mounds of peaches at the market beg for place in my–Read more
March is my mother’s birthday month. Though she is not around anymore to enjoy dessert with us, I remembered her this year by making the all-time favorite in her cake repertoire—Sock-It-To-Me Cake. This recipe was my mother’s go-to when she wanted to brighten someone’s day–Read more
Chuck’s birthday was last week, and I wanted to make it special somehow. I decided to bake a dessert from his childhood—his mother Ann’s spiced carrot cake. While carrot cake seems like it would be difficult to put together, this one is quite simple. Gently–Read more
Chuck came into the kitchen recently, surveyed the countertop, and asked, “Is it biscotti time?” The bowls of dried apricots and almonds alongside a bar of white chocolate were his biggest hints. And then there was the time of year. It’s been our tradition every–Read more
I count rhubarb among spring mysteries. It’s a vegetable that’s treated as a fruit. It looks like blushing celery, but is actually part of the buckwheat family. Its leaves are poisonous, yet its stems are edible. Paired with sweet springtime fruits, it becomes a worthy–Read more