Is there anything more comforting in winter than a pot of soup on the stove and bread in the oven? Bakers, by their very nature, possess the perfect antidote to winter’s cold and dark.

As the seasons turn, The Baking Sheet features original recipes to suit. I get lots of emails from readers telling me the arrival of their latest issue is an event that causes them to carve out some time in their favorite chair, hot beverage nearby, to read, enjoy, and plan meals to come.

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So, I was browsing through my Modern Baking magazine last night, and came across the slickest little recipe ever:

Microwave lemon curd.

I mean, I know you can make lemon curd at home, but doesn’t it involve egg yolks, and stirring a pot on the stove, and transferring some of the hot liquid from one bowl to another and back again…

No thanks – too busy!

But THIS lemon curd, made simply by stirring everything together and cooking in the microwave for 7 minutes?

I can do that.

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Just like everyone is Irish on St. Patrick’s Day and all the world is in love on Valentine’s Day, everybody is part Cajun on Mardi Gras. True, is it not cherè? Read the rest of this entry »

Snap, crackle, pop! Captain Crunch. Extra crispy Kentucky fried chicken… Seems like food companies are always playing on our addiction to snap-crackle-pop-crunch-crisp in our foods. Think potato chips. Crackers. Oreos. And the whole range of “munchies” (popcorn, pretzels, granola bars, peanuts) that’ve become a serious part of our on-the-go culinary culture. When it comes to most of us, any time is crunch time. Read the rest of this entry »

Add a little lemon to your favorite sugar cookie recipe, and you’ve got lemon cookies. Add a little sugar to your favorite dough recipe, and you’ve got basic sweet dough. But what would happen if they were to collide head on?

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You know, I used to be afraid of deep-frying.

Vats of boiling oil. I mean, doesn’t that sound like some form of medieval torture? Just the thought of it gives me the heebie-jeebies.

Still, if you want homemade doughnuts…

“Leave the kitchen, kids! Get out from underfoot, there, puppy dog. Cat: off the counter. Mama is making doughnuts!”

Hmph. Makes me want to don my hazmat suit.

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Who doesn’t love pancakes?

No one, right? From kids to their parents – and grandparents – everyone is a flapjack fan.

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This fall, my family and I had the good fortune to host a student from France for several days. It was a last-minute decision, and one of the best things we’ve ever done. Let me tell you a little bit about the experience – and YES, it involves CAKE!

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If there’s one thing I particularly love here at King Arthur Flour, it’s the challenge posed by readers wanting to replicate a favorite treat they’ve enjoyed at a restaurant or bakery.

Pamela’s pancakes in Pittsburgh, Baltimore’s famous Berger cookies…

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Hankering after a slice of thin-crust pizza?

Pizza that’s neither from the supermarket freezer case, nor the local pizzeria?

Pizza that’s ready in less than 30 minutes, from the time you get that irresistible pizza urge till there’s a hot slice on a plate in front of you, smelling deliciously of melted cheese and tomato sauce and [insert your favorite toppings]?

No problem.

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