Great Cake—Honest, Abe

Honestly, I don’t know how it happens, but wherever I go, I inevitably end up in conversation about food with a chef, baker or artisan food maker. How else to explain a cake recipe discussion at Ford’s Theatre in Washington, D.C.? Browsing in the gift shop after the museum tour (also always on the lookout…

The Velvet Truth

Enough already. The out-of-control cupcake craze of the past few years has peaked, leaving a trail of overwrought treats in its wake. Perhaps the most collateral damage has been done to the reputation of the Red Velvet Cake, touted by many bakeries as the ultimate variety, the cupcake supreme. But an office celebration a couple…

Chestnut Flour Quick, Chestnut Flour Slow

With so many bakers exploring gluten-free options, here’s one to try: chestnut flour.  When this traditional Italian ingredient turned up in local markets recently (fall is the best season for the new crop of chestnut flour), it seemed an interesting alternative for cookies or pastries, like the crescents (a.k.a. Russian tea cookies, Mexican wedding cookies)…

Sweet Inspiration

I know, I know, povitica/potica has made a few appearances here at Three Points Kitchen. But the Eastern European nut bread is a family holiday tradition, especially as part of the Easter basket and subsequent dinner. But part of the fun of baking comes from where experimentation and exploration can take you. OK, sometimes innovation is a matter of…

Pie in the Sky

Thanks, indeed for a beautiful, crisp and clear fall day for the first Thanksgiving at Kate’s first home. This year’s gathering of international and food-obsessed guests was reflected in the menu that blended traditional elements with the tastes of Mexico and the British Isles. Here’s the menu:   Squash on Toast.  Amelia took this a step…

Bring Out Yer Bread

Like so many Mexican festivals, the Day of the Dead cannot be celebrated without food. It inspires fanciful and abundant baking, specifically of pan de muerto, a slightly sweet, decorated yeast bread enriched with butter, milk and eggs.

The Velvet Truth

Enough already. The out-of-control cupcake craze of the past few years has peaked, leaving a trail of overwrought treats in its wake (and the somewhat frightening prospect of a cupcake vending machine.) Perhaps the most collateral damage has been done to the reputation of the Red Velvet Cake, touted by many bakeries as the ultimate variety,…

Cooking with Gas

Hallelujah! My oven works! My forst foray into baking with my new (to me) gas oven was a tasty melange of almond flour, whole wheat flour, corn meal, apples and the requisite pound of butter. Yum. Simple, crispy on top, oddly light given its contents, and very moist, this single-layer cake improved with age as flavors…

Beyond Pumpkin Pie

This year’s Thanksgiving feast chez Kate focused on new combinations of  traditional ingredients. Case in point: to liven up the pumpkin portion of the meal, Kate served up fresh-baked Slow-Rising Pumpkin-Thyme Dinner Rolls. Warm from the oven, they were a lovely way to start the dinner, spread with some Cheddar-Cava Spread and a glass of…

Three Cubed: Orange You Glad

I opted out of smearing butter all over the counter and skipped one of the egg washes. And the cookies were just fine. Orangey, but fine.

Let It Snow

Serendipity can change a nasty wintery day—in OCTOBER, no less!—into an incredibly civilized and warm afternoon, one for the memory books for its sheer comfort and camaraderie. So much so that I could almost forget the bad omen of snow in DC in early fall: I am still mourning summer and have yet to accept…