Ah, wintertime in the Great Lakes – nothing much is growing here except the icicles hanging from the eaves. On the gloomy days, there’s nothing better than a taste of summer. If you canned or froze produce, terrific. But what if you did not?
In My Kitchen Year, Ruth Reichl published a recipe for an enormous cake, which she called “The Cake That Cures Everything”. What a cake! Made of two gigantic 9×13 layers, it could serve 24 to 36 chocolate lovers.
Do you love chocolate? Then today’s your lucky day – the start of a lucky week – because today marks the official start of #Choctoberfest 2017. This is the third annual food blogger celebration of all things chocolate, made possible thanks to our gold sponsor Imperial Sugar and the other sponsors listed below.
I’m sure there are people who don’t like chocolate chip cookies – it’s just that none of those people are in my family. By popular demand, when I bake cookies, about half the time it’ll be chocolate chip. We’ve become quite picky about our cookies.
During the Midwest summer, it’s generally hot and often humid. I simplify my cooking in the hot weather: big salads, piles of corn on the cob, bowls of cool fruit, grilled meats. But sometimes we’ll get a burst of cooler air,
Rhubarb is a treat of the early spring, and my CSA was generous with it this year. While it’s long gone from the farm-stand, I kept a bit in my refrigerator, and produced these simple but delicious tarts.