Last fall, one of the many children I have the pleasure of cooking for requested cookies to decorate for Halloween. Now that Halloween is nearly here again, this seems like a good time to share my favorite cookie recipe. Continue reading
Halloween is coming up in less than two weeks, so it’s time to start thinking about treats that are better than anything that comes in a plastic bag from the grocery store.
I saw a photo of these in a magazine last fall and knew I wanted to recreate them. Lucky for me, I was catering an event for a group of 13-year-olds right before Halloween, which gave me an opportunity to make them without having to eat any. (Okay, I might have tried one.) Continue reading
Spring is here. In the Northwest, that means new produce is showing up in farmers markets and rhubarb is in season. A few of my clients have served this recently at dinner parties, so I thought it was a good recipe to share with you. Continue reading
One day last month, my husband came home from work and told me that he and his office mates had decided to spice up office life a bit by making Wednesdays “cookie hump day.” Each week, a different person was in charge of bringing in cookies, which could be homemade or store bought. When it was Jason’s turn, I had some free time, so I offered to make the week’s cookies. Continue reading
As I’ve mentioned before, I have a number of clients and friends who choose (or need) a gluten-free diet. As a result, I am always on the lookout for recipes that are delicious enough to please people with special diet concerns as well as their friends and families who don’t need (or choose) to avoid gluten. Plus, I like a good challenge.
I found this recipe through a quick search online, and I tried it for a client who was hosting friends who eat gluten-free. My client prefers to stay vegan, and this recipe met both of those requirements.
I recently made a variation on this crisp for a small dinner party I catered. For those clients, I used just peaches, by request, but when I make this at home, I like to use nectarines and blueberries. Continue reading
Often when my husband and I go out to one of our favorite restaurants near our home, Bar del Corso, panna cotta is on the dessert menu. Every once in a while we order it, and every time, I comment on how simple it is to make, yet so delicious, and it inspires me to go home and make a batch. Continue reading