Chocolate Chip Olive Oil Cake
The sugar department of the kitchen is where my American parentage is felt loud and proud, ignoring any trace of British accent or London upbringing. Many summer months during formative years spent on the other side…
The sugar department of the kitchen is where my American parentage is felt loud and proud, ignoring any trace of British accent or London upbringing. Many summer months during formative years spent on the other side…
As we finally find ourselves drifting into the warmer months when tomatoes are at their peak addictive sweetness and cherries are falling off the trees, here’s a little inspiration to ...
Kohlrabi is one of those vegetables that for many years I really had no idea how to use. I knew I loved it in salads, or just thinly sliced with a little salt and lemon…
To me, the quintessential summer dessert has to be a fruit pie. My dream pie’s golden lattice top is filled with fruit from the local Pick Your Own farm and eaten under the beating sun,…
There ain't no party like a Latke Party……. It's Hanukkah next week and this year I am making a variety of flavours (and some new sauces to go on top. Let's just call it the…
I do not consider myself the competitive type. Tending to steer clear of tournaments, races and high stake games, I prefer to muddle along at my own pace trying to enjoy the activity of the…
A lot of anchovy hiding happens in my kitchen. I love serving anchovy laden sauces to the unenlightened haters, who simply comment on the delicious unidentifiable flavour of the dish. The aversion, as far as…
Chocolate chip cookies are the ultimate wonder food. Equally delicious consumed in any form: raw, cooked, overcooked-and-crispy, frozen-and-raw (thanks Ben and Jerry's), cooked-and-frozen (ice cream sandwiches), underbaked-and-melty, or simply piping hot straight out of the…
Without a doubt, the piece de resistance of our supper club with the Honey's to celebrate the launch of Honey & Co At Home was the Frozen Tahini Parfait and Chocolate Sandwich Cake we served…
Well, that was a year……. The year I faced undoubtedly the hardest times of my life. The year filled with love, devoted friendship, immeasurable support, kindness and a hefty dose of magic. Thank you…
This smoked mackerel salad was one of the starters for my Popup at Pump Street Bakery, served alongside beetroot carpaccio and Pump Street focaccia. All of our fish on the menu, including arguably the best…
Snacks. They seem to punctuate every activity in our day. The constant desire to eat, regardless of time lapsed since last consuming a mouthful, is a strong inherited gene. In fact, there are members of…
What’s my culinary solution to the holiday madness? Ginger cake. Versatile and deeply nostalgic, a moist molasses-y ginger-y slice is as irresistible with a mid morning cup of coffee as it is for a teatime…
Truth. I had never heard of a Pizookie until last week. Seemingly alone in my culinary ignorance I quickly discovered that the ever popular oversized cookie baked in a pan is merely the generic term…
I love this dressing on summer salads and slaws. I originally made it for the Smoked Mackerel Salad that we served for my first Pump Street Popup.
Moderation is a quality I do not possess. I am embarrassed to admit how many shampoo varieties currently clutter my shower ledge, the number of cookbooks added to my collection in the past six months,…