Zucchini muffins.

Check.

Zucchini bread.

Check.

Zucchini chocolate cake, and cookies, and caponata, and frittata, and dip, and…

Check, check, and double check.

Is there anything, any combination of zukes, flour, eggs, and herbs and spices and sugar and butter and [fill in the blank] we haven’t thrown together to put a dent in the ever-growing pile of zucchini outside the back door?

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Today, class, it being late July and all, we’re going to examine our zucchini facts:

•Zucchini is always at the end of any A-to-Z food list;
•Zucchini and fruitcake are the undeserving targets of many a joke;
•The zucchini plant literally grows like a weed, making it absolutely ubiquitous in vegetable gardens across America;
•And for that reason, enterprising cooks have discovered ways to turn it into muffins, and cake, and pancakes, and…

Baked Zucchini Sticks.

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“When life gives you lemons, make lemonade.”

It’s a phrase we all remember from years past. Don’t get me wrong, lemonade is wonderful on a hot summer day, but I think the phrase could use a little updating.

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Ah, angel food cake….

Long treasured for its ethereal texture, pure vanilla flavor, and snowy color, this delicious cake doesn’t have to disappear from your recipe repertoire, simply because you’re baking gluten-free.

With much of its structure coming from the protein in egg whites, rather than gluten, angel food cake is a prime candidate for a gluten-free makeover.

Which is just what our crack team of GF recipe developers – Andrea, Frank, and Sue – have done.

They tinkered and tweaked, tested and tasted, and finally came up with a gluten-free angel food cake recipe that earns a universal thumbs up from King Arthur’s chief crew of taste-testers: the customer service reps and bakers who answer your calls and emails and requests to live chat each day.

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For a gal born and raised in New England, I often find myself enamored with traditional foods from the South rather than the North. Brace yourself Mabel, I’m about to cross the line…

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Visiting Wichita, Kansas, for the National Festival of Breads in June was a real treat. Born and raised in the Midwest, it was fabulous to be back in an area where it was OK to say “pop” instead of “soda” – and not get a sideways glance. While Kansas is farther south than my Midwestern home in Minnesota, a lot of the landscape, food, and people felt familiar.

In Wizard of Oz country it’s appropriate to say, “There’s no place like home,” right?

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We’ve all had it happen to us. The last-minute phone call… the desperate party host… “HELP! I NEED A CAKE!”

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OK, algebra lovers, here’s an equation for you:

3x + 3y + (1z /8) = 4p. When x = peppers, y = mushrooms, and z = bread, what does p =?

Give up?

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Baguettes. Crusty, golden… unattainable-except-from-an-artisan-bakery baguettes.

Not so. And we’re here to prove it to you. (more…)