Posts From the monthly archives: "February 2017"

During a discussion about foods eaten on Mardi Gras — or Shrove Tuesday, depending on your denomination — a friend who’d moved to Oregon from Ohio spoke very fondly of what she called poonshkee, a Polish treat of fried enriched dough. The season of Lent is the 40 days preceding Easter, often associated with austerity…(Read More)

Classic German Baking By Luisa Weiss (10 Speed Press, $35) I was happy to learn that Luisa Weiss, author of “My Berlin Kitchen,” has written another book. “Classic German Baking” has the ambitious subtitle, “The Very Best Recipes for Traditional Favorites From Pfeffernusse to Streuselkuchen.” That’s a pretty bold statement. While I can’t…(Read More)

There might come a day when you have people coming to visit whose way of eating is not like your own. Vegans are coming for the weekend. We’ll have pasta and a Mediterranean snack dinner of hummus, vegetables, warm pita, olives and salad. Dessert can be a problem. There are substitutes for butter, but…(Read More)

Doughnuts f it for indulgence

By | | Cooking

During a discussion about foods eaten on Mardi Gras — or Shrove Tuesday, depending on your denomination — a friend who’d moved to Oregon from Ohio spoke very fondly of what she called poonshkee, a Polish…

German baking guide delivers the real strudel

By | | Cookbooks

Classic German Baking By Luisa Weiss (10 Speed Press, $35) I was happy to learn that Luisa Weiss, author of “My Berlin Kitchen,” has written another book. “Classic German Baking” has the ambitious subtitle, “The Very…