I recently visited my cousin Kris at her mountaintop home in southern New Hampshire. We sat out on her deck, acorns dropping like mini-bombs around us, and talked about family, movies (she and her husband are film producers), and food.

After a bit Kris went inside, and emerged moments later with cups of coffee and a cake. Always on the alert for promising new recipes, I started to pry. “What’s that? Looks good. What’s in it?” I said. (more…)

Crumpet.

Just the word sounds like Merrie Olde England, doesn’t it? So… jolly, with a splash of class. And a soupçon of serious respect, as is only proper for this classic grilled bread: the first crumpet recipe appeared 240 years ago, in 1769.

So, what’s the difference between an English muffin and a crumpet?

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Guess that apple cake recipe sounded pretty irresistible to a lot of you bakers out there - we sold 749 bottles of boiled cider this past week, which cleaned out both our stock, and that of Willis and Tina Wood, who press the apples and boil the cider at their orchard in Springfield, Vermont.

But never fear - help is on the way. Another crop of apples is being harvested now, and more boiled cider should be ready the first week of October.

Thanks for your enthusiasm! And, if you got a back-order message – we appreciate your patience.

Oh, boy!

I was driving by the farmstand on the way to work this morning, and what to my wondering eyes should appear but my favorite sign of autumn:

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So OK.  I’ve already covered latkes in this blog. And it wasn’t even that long ago: Dec. 18, 2008, to be precise. Just in time for Chanukah.

But latkes – potato pancakes – are a subject worth bringing up again. Because frankly, they’re NOT just for Chanukah. You don’t have to be Jewish to enjoy them; all you have to be is a lover of salty crunchy fried stuff, which covers probably 90% of us.

And I’ve found yet another, even easier way to make them. (more…)

If you read this blog regularly, you’ll know that we’ve taken some flak lately about nonconformist interpretations of traditional treats. Namely, challah, bialys, and Black and White (a.k.a. Half Moon) cookies.

I’m not complaining; I love to generate friendly controversies around baking. After all, it’s more fun to disagree over the correct method for frosting Black and White cookies; or the amount of onions in the center of a bialy than, say, the merits of Congress’ latest health-care plan.

Still, it’s with trepidation that I publish this recipe for Classic Key Lime Pie. I KNOW there’ll be residents of Key West who decry my use of anything other than fresh Key limes. And there are those who insist Key lime pie should be topped with meringue, not whipped cream. And that a graham cracker crust is an invention of the devil himself. (more…)

Drake’s Funny Bones. Ben & Jerry’s Chubby Hubby. Reese’s Pieces. Twix PB. Peanut M&Ms.

Peanut Blossoms. Magic in the Middles. Peanut Butter Whoopie Pies with Chocolate Filling.

Oh, and let’s not forget “The Chocolate Peanut Butter Gallery, dedicated to the world’s two best ingredients” Web site. (Sorry, you’ll have to Google that one yourself.)

You see where I’m going here? If you’re all over it, like I am – read on. (more…)

Q. Where can you get great deli food, if you don’t live in/near a city?

A. Nowhere. At least nowhere here in King Arthur’s home in the Upper Valley of Vermont, that river bottomland where the Connecticut River divides Vermont from New Hampshire, about midway up the two states’ common border.

Sure, we have bagel shops. Even a newly opened spot called “New York Bagels and Café,” right there in the shopping plaza next to J.C. Penney and Kohl’s and Sears.

But REAL deli?

Fuggedaboutit.

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Ohhhh….. my!

What can I say? These just might be the best cookies I’ve ever baked.

Well - maybe they’re co-champions. I’d name Fudge Drops the winner in the chocolate division, with these newcomers taking top honors in “not chocolate.”

As fellow blogger Susan Reid would say, Salty-Sweet Butter Pecan Cookies are DA BOMB. (more…)

Grilled cheese: Two slices of bread, cheese in between, grilled till the bread is golden and the cheese melted.

Grilled chocolate: Two slices of vanilla pound cake, dark chocolate in between, grilled till the cake is golden and the chocolate melted.

Same technique – WAY different result. (more…)