ALL HAIL ZUCCHINI!

Nah, not really. Like most of the rest of you gardeners out there, I’ve got a surfeit of zucchini. And that sneaky Zucchini Fairy is very active at this time of the year, leaving torpedo-sized zucchinis in the lunchroom at work, on my doorstep, atop my mailbox… stop with the zucchini already! The horn of plenty is now officially the Horn of Too Much. But keep reading—this post isn’t about zucchini. (more…)

Key lime pie, the smooth/creamy/tangy nirvana of tropical desserts, is a Florida restaurant cliché. You can’t travel 10 miles in the Sunshine State without finding a menu offering Key Lime Pie as a featured dessert. And why not? It’s sweet, it’s rich, and it has the ability to tickle your tongue with its assertive sour-yet-tasty flavor. Key lime pie is what would happen if you combined a margarita with Ben & Jerry’s Vanilla. (more…)

Aren’t you glad that dark chocolate has evolved into one of those foods that’s supposed to be good for you?

I sure am. I loveloveLOVE chocolate. Not all chocolate, mind you. Milk chocolate? Ho-hum. White chocolate? To me, that’s an oxymoronic concept; I don’t go there. But semisweet? Now you’re talking. And bittersweet? So long as it balances nicely between the bitter and the sweet, I’m good with it. (more…)

Twenty years ago, King Arthur Flour was a regional flour company. Beloved by New Englanders, we weren’t known outside the Northeast.

These days, King Arthur Flour can be found on supermarket shelves in all 50 states. We’re the top-selling organic flour in the country, as well as #1 in sales for whole wheat flour and bread flour. And our unbleached all-purpose? Well, we’re #2 to Gold Medal, but we’re gaining ground fast. And you know what they say about being #2—we try harder! (more…)

Do you ever stand in the aisle at the supermarket and say, “Hey, I could make that!”

I do that a lot—especially these days, when it seems the price of everything from a box of crackers to a pound of eggplant is starting to mirror the GNP of, say, Algeria. French bread? Sure, I can make that. Chocolate chip cookies? Not a problem. Rotisserie chicken? Light the grill! Granola bars? Uhhhh…. (more…)

We’ve been putting recipes out there for a long time. Our subscription baking newsletter,
The Baking Sheet, specializes in seasonal, tested recipes, many of which come from our readers’ ideas. This recipe has been quietly living on our recipe website for years, but you may not have noticed it, because (more…)

Attention, class—how many times do I have to say this?

Whole grains don’t have to taste whole-grainy.

Whole grains can actually taste good. No, make that GREAT. (more…)

It’s not often these days manufacturers get a chance to announce good news about food prices. I’d like to share with you a letter from Michael Bittel, our senior VP and general manager of the Flour division at King Arthur Flour, announcing an immediate price decrease on flour. By carefully watching the wheat market and making some very smart buys, we have been able to secure a supply of high-quality wheat at better than expected prices. This means we can mill the flour at better than expected cost and pass the savings on to our direct customers, the retailers from whom you buy your groceries. (more…)

Have you ever made pita bread? It’s a great example of the Endless Quest for Success that baking can sometimes be.

Most of the things I bake are pretty reliable. If they’re not, I stop fussing and move on. But there are two things I bake that are a roll of the dice every single time: Popovers, and pita. (more…)