Gilding the Lily since 2006
Black sesame and yuzu are such a gorgeous combination. Think about how good tahini and lemon taste together, then add sugar, and wave your magic wand while uttering “Hirakegoma“. This pretty cake is very easy to make, but you do need a few specialty ingredients …
What’s easier than ice cream, classier than a popsicle? The Italian frozen mousse known as semifreddo. Find my recipe at the Oregon Blackberry and Raspberry Commission website.
This recipe comes from the Neighborhood Cook Book, published in Portland, Oregon, in 1912. Find my recipe, updated to modern kitchens, at Oregon Raspberries & Blackberries.
A personal essay about surviving childhood food insecurity and my abiding fondness for the school cafeteria. Published in Oregon Humanities Magazine Beyond the Margins.
Step 1: Buy yourself a fancy squash at the bougie grocery store (you’re worth it!). Cook yourself a nice risotto or whatever, then save the seeds for spring. Step 2: Plant the seeds in a sunny spot in your garden. Step 3: Get rich. (I …
Superabundant is a documentary series about what makes Oregon’s food so special, and I’ve been a consulting culinary historian on this wonderful program on Oregon Public Broadcasting. Watch the episodes now!
These cookies were inspired by Lebkuchen (the quintessential German Christmas cookie) but are so much faster and no less complex or deep in flavor. Makes about 7 dozen teeny cookies. Have all ingredients at room temperature and preheat oven to 375F. Ingredients: 1 cup finely …
Had a nice chat with Amanda Mull from The Atlantic about why Americans tend to only eat certain stuff for breakfast. Check it out!
Find my recipe for this delectable quail dish at Nicky USA.
