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There are a few things I need in order to make Christmas morning feel exactly like Christmas morning. There’s the smell of my dad’s Christmas church sweater (it’s maroon wool, maybe 20 years old, and he always looks handsome in…
Read moreHello friends! Welcome back to the Bakehouse! Ooooh boy we’re talking about Brunch. It seems only fitting to make the meal of my dreams in the kitchen of my dreams. Brunch is that magical space that exists in our…
Read moreA lifetime ago I worked at a coffee shop in sunny Burbank, California. It was a tiny, one-barista-type coffee shop where the morning coffee maker decided on the brew, decided on the signage, set the baked goods out in the…
Read moreJust when I think I know a thing or two about New Orleans food culture, I dig up another layer, more nuance, and another story of culture, history, and humanity. Really, it’s like turning the page on a love letter…
Read moreI’m going to ask you a series of favors and I’m going to suggest it’s for your weekend benefit. Could you do me a favor and put the words ‘big hunk of brisket’ on your grocery list? Could you…
Read moreCan I shimmy my way into your weekend? Can I wedge myself in if I come offering inspiration and encouragement? Here’s the inspiration: Salty, savory, creamy, tender very fancy French toast that’s tremendously simple and satisfying and keeps you miles away…
Read moreI’ve had some run-ins with vegan ‘cheese’ before. The kind that send you screaming for big bites of cheddar straight from the block. People use the term ‘cheese’ rather liberally when it comes to substitution like nutritional yeast and cashews….
Read moreI’m working really hard on my upcoming Brunch cookbook. I say this as I’m surrounded by pages of proofs, going over page after page, word after word, image after image, testing testing testing, in an effort to make sure the book is…
Read moreBanana Cream Pie is my favorite… actually, hold please… if you had a Coconut Cream Pie in your fridge I could be persuaded to flip. It wouldn’t take much, obviously. Add the word Cream to most any dessert and I’m…
Read moreThere’s a spectrum to Tomato Pies. There are the Tomato Pies that think themselves Apple Pies: double crusted, savory but spiced, and very very wet…. There are the Tomato Pies that should really be called Cheese Pie and the…
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Author, Photographer, Donut Enthusiast
