• Posted by Califia Suntree on March 17th, 2011, 9:15 AM

    While I love Irish Soda Bread, I always found our family recipe a little…austere. Granted, there’s good reason for that austerity. It’s meant to be slathered in country butter, or eaten with dishes like stew or corned beef; plus, it’s poor-people’s food. So while I have such warm memories of my mom and grandmother whipping up my Irish great-grandmother’s version of Soda Bread, I decided to tart it up a bit this year.

    And I mean “tart” like my grandmother would mean it—a little too adorned, a little too seductive. That’s because I dolled up the family recipe with dried cherries (instead of raisins) and chunks of bacon. It’s sweet, salty, and ready to party. Here’s to the Irish!

    Makes one 6 1/2″ loaf Read on… »

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  • Posted by Califia Suntree on March 15th, 2011, 9:55 AM

    There aren’t that many junk foods that I really crave. Sure, I like donuts and the occasional potato chip, but a 2-ounce bag of M&Ms will literally last a week in my house. But when it comes to Snickers bars, it’s another story. Sometimes, I need one. (Remember those Snickers buses in New York? My candy intake skyrocketed—I never realized how much a bus looks like a candy bar! Just like an airplane looks like a giant Tylenol.) But the unflabby angel on my shoulder reminded me that one Snickers has 14 grams of fat, and a whopping 30 grams of sugar.

    So I listened to the better angel of my nature (she’s so toned!) and made a batch of super nutritious vegan peanut butter chocolate chip cookies instead. After three of them, the Snickers craving was soothed. And I was so full that I skipped dinner—talk about your hungerectomy.

    Makes about 2 dozen 2″ cookies Read on… »

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  • Posted by Karen Dill on April 6th, 2009, 3:54 PM

    Grilled ramp soup begs to be served with cornbread but I found a recipe for ramp biscuits (adapted here) in a recent issue of Bon Appétit. Southern cooks have no problem with two breads at the table so cornbread and biscuits it is!

    The easiest way to crack the coriander seeds is to put them in a heavy-duty baggie and crush with a wooden mallet or rolling pin. The biscuits are delicious the next day as a sandwich with sliced ham or a tomato. Read on… »

  • Posted by Califia Suntree on August 18th, 2008, 6:07 PM

    I came across an article this week that addressed both of my current culinary preoccupations: entomophagy and FD&C red 40. The former was prompted by David Gracer’s fascinating manifesto published in Spooning and the sudden appearance of insect-eating discussions everywhere (I’ll be posting a list of follow-up reading soon). The latter began last weekend, when I set about making red velvet cupcakes (aka RVC) for my dear friend’s birthday party. I spent some time researching recipes online, cobbling together what I hoped would be a delicious synthesis (some tips: use red wine vinegar in the batter, and put Coco Lopes in the frosting). Besides years’ worth of North/South debates (eg “My Ma in Georgia would turn in her grave if she read your recipe!!!”), Read on… »

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