The Fork and Knife of A Baseball Wife
What I love most about this recipe is how well the contrasting flavors work together. The beer adds a natural fizz to the bread, which keeps it really light and airy while it bakes. The hoppy taste from the beer gives it a nice sour punch, which is complemented by the melted sharp cheddar cheese.… Continue reading Beer & Cheese Bread
Cornbread should be made in a cast iron pan. It's just the way it was meant to be. Pouring creamy batter into a scorching hot pan gives it an instant crust and a chewy center... which just screams "dunk me in chili! Please!" There are plenty of great cornbread mixes out there, but if you're… Continue reading Cast Iron Cornbread
These were the signature item at my bakery in Portland, Maine. I had never heard of a popover, much less made one, and by the end of my stint at Cambridge Coffee House I had probably made over 2,000. Maybe more, I don't even want to know. What I love about popovers is that they are… Continue reading Old Fashioned Popovers
Cooking In Red Socks 