Just like the number, our love for pie has always been a little irrational, so we're revisiting this post from two years ago. Because pie. Food nerds and math nerds unite: It's pi(e) day! Which means be
Author Notes: This is a riff on the Oatmeal Coconut Princess Coffee Cake from Jim and Patty's, a local coffee shop. It's a moist, tender, decadent coffee cake with a somewhat gooey coconut pecan topping.
Author Notes: This is my grandmother’s pound cake. Like any good Southern cook, she had all her recipes on much-used and splotched index cards. I used to have the index card on which she scratched this
• 1 1/2 cups all-purpose flour • 1/3 cup unsweetened cocoa • 1 teaspoon baking soda • 1 cup sugar • 1/2 teaspoon salt • 5 tablespoons neutral oil (like corn, canola, or vegetable) • 1 cup cold water •
Author Notes: I love parsnips. I think they're a very underused vegetable. I found an article in the Oregonian about parsnips in dessert recipes. There was an attached recipe for parsnip cake. Not one
Like many Americans, I made the mistake of thinking that I understood English cuisine because it happens in roughly the same language as my own. Of course, most English food in the US is a lot like most