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Rose-Almond Petit Fours
When I was in culinary school in Toronto, I bought a beautiful bottle of rosewater, in order to make malabi for my food theory presentation on Israeli cuisine. I had never tasted rosewater before, and...
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Announcing Potato Pie and Cherry Pickle
See the cover of this book? I’ve seen the image hundreds of times over the last six months. The first time was back when I styled and shot the picture. Then I stared at it for hours while I fiddled...
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Cheddar-Sage Biscuits
My Canadian friends have just celebrated their Thanksgiving. The Americans get theirs next month. Here in Britain, of course, there is no such official holiday; but for the past several weeks in church...
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Brandy Snaps
We all know the old cliché that says: “You never get a second chance to make a first impression.” Happily, first impressions do not always prove to be the lasting impression–as this recipe convincingly...
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Peanut Butter Spelt Scones
Peanuts are one of my forgotten ingredients. By this I mean that they don’t ordinarily come to mind when I’m plotting out my next bake. For some reason, a vague notion that I don’t have a soft spot for...
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