I love sticky buns. They’re in my DNA. Both my parents grew up in Philadelphia, a hotbed of sticky bun appreciation. So my preferences were imprinted early and involve a sticky topping embedded with pecans riding atop a buttery, soft, close crumbed dough enriched with
Continue ReadingThis is a fast cookie crumb crust to make that really packs a lot of flavor. It pairs well with a surprising number of fillings. And I never bother to bake it. I just pat it in really well using a dry cup measure as
Continue ReadingNanette Davidson is a Resident Artist for Cooking at the John C. Campbell Folk School in North Carolina. She launched the cooking program there. She’s also a weaver, a member of the Southern Highland Craft Guild and the Slow Food Movement. Nanette's Lemon Shaker Pie CourseDessert, Pie Filling CuisineAmerican Ingredients Favorite Dough
Continue ReadingPurple Haze isn't just a Jimmy Hendricks song, it's also a goat cheese from notable cheesemaker Cypress Grove in Northern California and an element in creating an easy, very delicious appetizer that combines, sweet, creamy, tangy, herbal and nutty. It's a soft fresh goat cheese
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News at 11 right? Here's how it happened. I was contacted by journalist Kimberly Stevens who was doing research for a KCET story on Harry Baker and his invention of the chiffon cake back in the late 1920’s in right here in Los Angeles. Did you
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