Author Archives: bakingnotwriting
Colorful Tuna Salad with Heirloom Tomatoes and Cornichons
I’m busy procrastinating on what (I hope) will be the penultimate (or close to it) rewrite on my young adult novel so I need brain food, but have no time to cook. Opening a can of tuna is a cheat … Continue reading
Instant Gratification from France
I don’t like the taste of cake mix. There’s something metallic about it that spoils the flavor for me. Plus, how much time does it actually save to use a mix, given that you have to add liquid, egg, and … Continue reading
Do You Want This Man’s Successful Restaurant and Bar?
You can see it in his eyes. This man is an eccentric. He is also a really good chef, a devoted family man, and the only full-time professor in the Culinary Arts program at Mendocino College. Instead of continuing to … Continue reading
Dairy-Free Junk Food Files: Golden Rolls
These crisp and airy yet densely buttery-tasting confections feign dairy effectively, yet contain none. Equally at home in a fruit salad or an ice cream sundae, their only downside is that they are maddeningly hard to find in the United … Continue reading
Biscuits d’Affinois
Le Dauphin (or dolphin) means lots of things in France — the son of the king (when there was one), a beautiful region which includes the Alpes, and several delicious cheeses, including Fromager d’affinois which is a corruption of “dauphinois.” … Continue reading
Making a Hash of It
I honestly can’t figure out how the expression “making a hash” of something, which has a negative connotation and means to mess things up, is related to that delicious solution to leftover meat (or almost any protein) — the culinary … Continue reading
Eggs of the Devil
My Aunt and Uncle’s first date hinged on deviled eggs. I am unclear on the story and somewhat puzzled how they ended up married (going on 50-something years) because apparently, my Aunt-to-be put the deviled eggs on the bottom of … Continue reading
Fancy Food Show: Candy Edition
Here are the top 5 trends from the Winter Fancy Food Show: Sriracha. Wasn’t that big a while ago? Weird chips (like pasta chips or sprouted wheat) Stuff with mint Low-sugar, nasty sounding drinks (though what I mostly saw was … Continue reading
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