A Peach of A Cobbler

Good summer desserts should be able to be made with little fuss: a pile of fragrant, ripe fresh fruit and a few staples from the everyday pantry. After eating your fill out of hand, a lightly sweetened stewed fruit filling can be topped with a roughly-shaped layer of biscuit dough and made into a homey cobbler.

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Old-Fashioned Strawberry Shortcake



Don’t mess with my strawberry shortcake. I like it traditional. Genuine fruit shortcakes are an American summer passion.  It is the balance of sweet, juicy fruit, fluffy whipped creams, and crumby, rich biscuits that make them irresistible.  This version is…

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GATEAU DE CREPES (Savory Crepe Cake with Spinach, Gruyere, and Béchamel)


Crêpes comes from the word crispus, or curly or wavy, probably a reference to how the edges of a cooked crêpe looks; they are known as crespelle in Italy.  Along with other types of pancakes, they are economical as well as elegant,…

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Sonoma Mission Inn Apple Oatcakes

This inventive low-fat recipe (the liquid is water) comes from the Sonoma Mission Inn spa restaurant, where I had them for breakfast paired with chicken apple sausage. I am glad I asked for the recipe, for I have never seen it anywhere.

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Rice Cooker Tamales

Tamales are the epitome of Mexican food and one of the classic tastes of the Hispanic kitchen. Tamales are “mother” food or comfort food, Latin style. The dough is made from masa harina or “masa flour,” the ground corn that has been soaked in lime, then dried for storage, to make the corn kernel softer and more digestible than regular cornmeal. It is the corn flour used to make tortillas and tamales have that wonderful strong corn flavor that is so characteristic in Mexican cuisine.

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The Baker: Hominy Tortillas

Any serious cook or baker eventually tackles making homemade tortillas. I was lucky as one of the staff in my bakery was from Mexico and was happy to show me how to make them. But even she had problems when the dough wasn’t just right.

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The Easiest Cranberry Lemon Hot Cross Buns


Hot Cross Buns show up every Easter in bakeries and have a long tradition in the British Isles since raisin buns and muffins are popular for both home, bakery, and tea room items. They are a beloved breakfast and tea…

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My Favorite Buckwheat Crêpes

I adapted my first buckwheat crêpes from this old Chez Panisse recipe that uses beer for the liquid; they are delightfully light-flavored despite the addition of the often intensely musky buckwheat. This recipe, good for sweet or savory versions, utilizes lots of eggs and flavorful flat beer in the batter.

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Feeding R.C.

While I was catering, over the decades, I worked for some really wonderful people who owned businesses and needed to have catered affairs as part of their PR. One of these was the now-defunct Sunbird Fine Art Gallery in Los Altos, California, a small but affluent town at the foothills of the Coast Range in the San Francisco Bay Area.

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Crackers, Toasts, and Chips–The Ultimate Collection

Once you start making your own crackers, chips, and crostini crackers for snacks, you won’t stop. You will be able to serve a tasty treat for the most discriminating of guests. They are easy to make and perfect for dipping in fondue, salsas, hummus, vegetable dips, and eggplant spreads.

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