Happy {Belated} Pi Day

Some of the best recipes are made on the fly. Others you mull over for days. You end up scraping the burnt part off after the first and second try. Maybe, you’re late to work one morning because you’re scrubbing flour off the countertops. The kitchen isn’t always glamorous. It all comes together on those rare days, when you think: this is where I should be right now. It’s that fraction of...

Lapsang Souchong

1 tsp per cup | 212° | Steep for 4 minutes There’s a campfire in our kitchen this morning, at least that’s what the upstairs neighbors must think. Meanwhile, 7,000 miles away it’s Wednesday or what I think must be too late for black tea, but in Boston the light still has the blue tint of late winter. I pour the kettle over a strainer filled with lapsang souchong. It’s smoky, like the...

Blood Orange Vegan Bundt Cake

This Saturday, Kevin and I left the city for the afternoon. I've been craving the road in some way or another. This was just a short trip down to Providence for lunch at The Grange and dessert at Wild Flour bakery. The restaurant, which calls itself a vegetable restaurant, was just the right escape from Boston that I've been craving and the bakery was everything that I wanted - soy cream next...