Last week, I was happily startled to find this lovely piece about gluten-free muffins in The New York Times. Gluten-free in The New York Times! Hot diggety! (This is Lucy’s favorite phrase of the moment. Hot diggety!)…
Behold our favorite muffins. You want to know why? They are are almost entirely whole grain — with good fiber and protein from flours such as quinoa, corn, sorghum, and brown rice — and therefore…
Warm muffins just out of the oven. The sour-sweet kick-in-the-mouth taste of rhubarb this time of year, sliding through each tender bite. Soft as sighs. I’ve been thinking about making these muffins since I saw the…
Sometimes, writing a food blog feels like inviting everyone into our kitchen. We do love our kitchen, and it’s much more spacious than our old one was. In the late morning, if the sun is shining,…
I am becoming so domestic. This morning, I woke up before the Chef. Sentences were singing in my mind, with a high-pitched insistence. Reluctantly, I left the bed to write some more, quelling the choir…
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