Persimmons in January

 

 

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This is the perfect fruit to seek out right now. Fill your fruit bowl and let them ripen (the Hachiya variety can  take forever, but they’re so worth it) or not (the Fuyu pictured above, can be eaten when still hard, like an apple). Here’s our little primer on the varieties and how to enjoy them.
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Getting Philosophical About Sourdough

sourdough loaf by A Couple Cooks, find the tutorial below

 

In a recent article for Heated, Caroline Hatchett dives into the science of sourdough – the bacteria specifically, and busts open a few myths along the way. She starts off with the story of Sara May, a writer, whose sourdough starter turns black during a long move undertaken during lockdown from Philadelphia to Ithaca.

This is the entry point for those of us who name our starters like pets, who believe that feeding specific ingredients to starters will alter the flavour of the final bread we produce from them. Continue »



Sour Cream Coffee Cake

 

a classic coffee cake by Preppy Kitchen

 

Coffee cake is one of life’s little pleasures. Simple, humble, sweet but not overly cloying, it manages to be hearty and delicate at the same time. And it freezes beautifully – so you can have some on hand whenever the craving strikes. Continue »



Pound Cake: In A League Of Its Own

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We’ve never met anyone that doesn’t like pound cake. This is a super old-fashioned cake, nothing fancy, but it’s the perfect cake for afternoon teas, brunches and midnight snacking. Also because it is a basic, sturdy cake, you can doll it up anyway you like! Continue »



Sri Lankan Spiced Nuts for the Holidays

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Last week we looked at DIY shortbread as a Christmas or Hanukkah gift, a small token of love, thanks or gratitude, a tasteful and tasty expression of good cheer. And today we’re looking at another classic little holiday gift, a small jar of mixed nuts. But these are no ordinary mixed nuts!

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