Blog

It’s October. It’s Pumpkin chaos. There is no way around it. This is a good thing. I love to bake with pumpkin, and I also happen to have a mini ob...

We have A LOT going on over at Baked. And it is cutting into my reading time. I have about 4 months worth of New Yorkers piled up, two books about ...

“I’m so glad I live in a world where there are Octobers. It would be terrible if we just skipped from September to November, wouldn’t it?” exclaims...

It’s time to order a Baked cake! Actually, it’s always time for a Baked cake. But, right now is a perfect time – a special time – because we have a...

How did this happen?! I left Copenhagen two weeks ago wearing shorts and a t-shirt and on my return had to pull out a down jacket for the morning b...

My grandmother, Grandma Boreali, really knew her way around a good cavatelli. She made them for me (with an assist from my wonderful Aunt Juju), ...

Returning from Italy a few weeks ago, I had one thing on my mind, and one thing only: how to get my hands on some Swiss apricots. You see, the driv...

I am having a cajeta moment and I blame our friends at Fat Toad Farm. They make the most luscious Goat’s Milk Caramel (aka cajeta) and I am thorou...

A week ago I decided on a whim to go to Italy for a few days. After a trip to Piemonte last fall, I’ve been dreaming of a summertime return. Last y...

In these long, sweaty, hazy, lazy days of mid-July if you happen upon a weekend when you’re not up to much – how about trying your hand at bread ba...

We are entering day 5 (which feels like day 206) of a rather unrelenting heat wave. I only go outside for necessities, and I do not open my blinds ...

Following US-based food magazines and blogs can be a disheartening experience for someone living in Scandinavia. Well before any sign of spring her...