Small Batch Banana Sweet Rolls with Nutella

Small Batch Banana Sweet Rolls with Nutella

Give me a yeast bread over a quick bread any day. These rolls were created on a whim when I was looking for a new way to use up some of the overripe bananas that seem to inevitably accumulate on my counter. Google led me 

Low Effort, High Reward Cooking, and a Savory Biscuit Template

Low Effort, High Reward Cooking, and a Savory Biscuit Template

People often assume that I cook as much as I bake. In fact, there’s an inverse relationship between my cooking and baking. As I’ve devoted more and more of my free time to baking, I rarely have had the time or energy to do much 

Milk Bread Doughnuts with Yuzu Cream

Milk Bread Doughnuts with Yuzu Cream

Confession: I had the vision for these doughnuts before I had ever made a loaf of milk bread. However, once I finally got around to trying the recipe in Cynthia Chen McTernan’s wonderful cookbook, A Common Table, it confirmed my instinct that the dough had 

Apple, Sage, and Gruyère Scones

Apple, Sage, and Gruyère Scones

When I was a child, I held the firm view that fruit and cheese did not go together. (Cheese + crackers = perfect snack. Apples + cheese = gross.) Clearly, my tastes have evolved. I now can think of no better healthy snack than a 

Roasted Rhubarb, Buttermilk, and Brown Sugar Scones

Roasted Rhubarb, Buttermilk, and Brown Sugar Scones

When I got it into my head that I wanted to make rhubarb-buttermilk-brown sugar scones, I did what I normally do in such situations: I began scouring the internet for a basic buttermilk scone recipe that I could adapt. After a bit of searching, I 

My Mother’s Chocolate Chip Banana Bread

My Mother’s Chocolate Chip Banana Bread

I once read an article about starting a food blog that included some advice on content, including the entreaty: “Ask yourself, does the internet really need another banana bread recipe?” I read that sentence somewhat abashedly. Even at that early stage in this blog’s development, 

“Carrot Cake” Cinnamon Rolls with Maple-Tahini Cream Cheese Icing

“Carrot Cake” Cinnamon Rolls with Maple-Tahini Cream Cheese Icing

It started when, somewhere on the Internet, I saw a photo captioned “Tahini Cream Cheese Frosting.” Those intriguing words immediately made me think of the Smitten Kitchen carrot muffins with tahini glaze. But they also made me think of the Smitten Kitchen carrot cupcakes with 

Browned Butter Brioche Scrolls with Tahini Caramel, Pistachios, Halva, and Dark Chocolate

Browned Butter Brioche Scrolls with Tahini Caramel, Pistachios, Halva, and Dark Chocolate

I own, let’s say, a fair number of cookbooks, and I have spent many many hours joyfully perusing my collection. From most books, though, I’ve probably actually made only three to five recipes. Sweet, by Yotam Ottolenghi and Helen Goh, is an exception. In the 

Lemon Cream Scones with Edible Flowers

Lemon Cream Scones with Edible Flowers

A few weeks ago, I brought some strawberry-rhubarb scones into the office, where they were quickly devoured. One grateful colleague told me, with some astonishment, that he had not realized that scones could be so “light.” (He was referring to the texture, rather than the