Photo by Susie Cushner
For Mother’s Day many of us either send a card, make a call, or wire flowers, but what could be more thoughtful than starting this celebration with a homemade meal! As a cook and a mom, I love turning the kitchen over to my son and grand kids on this special day. My daughter-in-law, mother par excellence, shares my feelings.
This year we’ll all be together on May 12th, and since our family loves to make pancakes for brunch, griddled fare will have a starring role on the menu. Among my favorite breakfast recipes are Lemon-Ricotta Pancakes with Blueberry Sauce, which some of you may recognize from my newest book, Sunday Brunch. Continue reading
Guess what’s in my basket this month—my newest book, Sunday Brunch, published by the wonderful people at Chronicle Books. This is the third in a series and follows Sunday Soup and Sunday Roasts. You’ll find a cornucopia of delectable dishes in this collection that should make you rush to the kitchen and invite friends over for brunch. There’s a chapter devoted to eggs–scrambled, pan-fried, poached, baked, or in omelets—and another that features Continue reading
I’m delighted to feature a special recipe from the just published Sunday Brunch here today. This tart is simplicity itself to prepare and has been a long-time favorite with students in my cooking classes. The recipe (like all those in the book) includes metric equivalents—a help, I hope, to those cooking abroad. Continue reading
Typically, gingerbread is baked in a pan and then cut into squares, but in the following version the batter is ladled into standard-size muffins tins. When using tins, the baking time is cut almost in half, a big advantage for busy cooks. These muffins rise above the rims of the molds, but do not spread out as much as traditional ones. They are especially moist and tender because of a generous addition of butter, and have a deep brown hue from plenty of dark brown sugar and molasses. There’s also a double dose of ginger in these little cakes; ground ginger (along with other fragrant spices) is added to the batter, and halfway through the baking, chopped crystallized ginger is sprinkled atop each muffin.