The Magician’s Crepes

About three months after my mother died, my siblings and I met at the “home place” to sort the contents for an estate sale. In the kitchen and back room (where the dining table was) we found things that I had never seen. My mother liked to try new cooking equipment she saw on TV…
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Challah, An Easter Tradition

The first time I made challah (pronounced “hal-lah,” with what sounds like panting as you start the word), I felt as if I had become a real baker. The braided loaves looked perfect to my novice eye. After baking nearly a hundred loaves of challah over the past forty-three years, however, I now recognize that…
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Italian Vegetable Soup

Like most people Jerri and I enjoy a good soup, so I make quite a few of them. Recently, while I was chopping vegetables for the pot I began thinking about the word “soup.” Our word comes most directly into English from the French word “soupe,” which comes from the Latin word “suppa,” but the…
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Pat’s White Chocolate Scones

Pat and her husband were hosting the coffee hour after the church service one morning several years ago. On the table were some scones with a bowl of yellow pudding next to them. Pat corrected my assumption about the pudding. “It’s lemon curd,” she told me, “and it’s good on top of the scones.” It…
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Braised Top Round Beef Roast

To paraphrase Juliet in Shakespeare’s wonderful love story, “A braised beef roast by any other name would taste as good.” Call it a pot roast if you like. Brown the beef well, add some vegetables and a cooking liquid in which to simmer the meat, and you will have a braised beef roast. Braising is…
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