I'll admit, I can be skittish about kids in my kitchen. There are so many sharp items and so many places that heat up. And when I'm ...

I've never really attempted food photography. Food presentation has never been my strong point - my energy goes into making it taste g...

1 day off school + 5 extra pairs of hands + 12 bags of apples = 4 quarts of apple pie filling + 24 quarts of applesauce ( "are we just ...

I unboxed all the quart jars this week. For an entire year they sat huddled in a corner of the basement, empty and ( I'm quite sure ) t...

I like to explain my lack of appreciation for fish cuisine by describing the landlocked foothills whereupon I grew up. No sea, no decent sea...

I have decided that I really need some open shelving in the kitchen. I don't have decorative dishes or a teapot collection to prop u...

My mixer died today. Just shy of its sixteenth birthday. In the long run this was probably for the best; the poor thing has been on a ...

The best bread I have ever tasted was an intense, earthy, heavy, whole wheat sourdough. We had some of it the first night we arrived in Fra...

It's been more than a decade since we lived in France, and all these years I've been in clinical baguette withdrawal. There is jus...

For the majority of my adult life I have clung to the security of the tried and true. I never strayed from established recipes and sewing ...