A transition out of Passover eating to make at your house With Passover winding down for the season, I was reminded about this great little pasta dish that I love but haven’t made in a … Continued
Peanut brittle and dark chocolate from the Candy Manufactory One of the most commonly asked questions I get over the years is, “What’s your favorite of the Candy Manufactory’s artisan candy bars? Here’s the answer: … Continued
Really good raw milk cheese from Quebec I’m not totally sure what the current status of American trade tariffs on Canada is, but I’m very confident in expressing my enthusiasm for this newly arrived artisan … Continued
Creamy, coconutty goodness from the Bakehouse Coconut cream pie seems such a staple of American eating that it’s hard for me to imagine that it hasn’t been part of Anglo-American baking for centuries. In fact, … Continued
A terrific taste of Tunisia to make at home While local vegetables are still in short supply, this simple salad is a wonderful way to feature California cauliflower on these chilly Michigan days as we … Continued
Light, delicious, and made without wheat, starting Friday, March 27 Over the course of the coming eight days of Passover, the Bakehouse’s lovely Lemon Sponge Cake will be gracing any number of local tables. That … Continued
