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Jennifer Murch
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I made these (twice), enjoyed them, and wrote about them. http://bit.ly/1CWqlC9 Thanks!
Commented Apr 8, 2015 on Wake Up Crunch at Ruth Reichl
Wake Up Crunch
Millet's Moment Texture matters to me. I'm intrigued when foods are so soft and smooth they seem to melt in your mouth. I'm enchanted with foods that vaporize when you take a bite. And I love it when a crunch resonates inside your head. Seeds are especially appealing to me. I like the sn...
I made a giant apple crisp for supper last night. I don't even add anything to the apples---just dump them in a greased pan and pile on a mixture of oats, brown sugar, flour, cinnamon and butter (that I've rubbed together with my fingers). We serve it topped with milk, yum.
Commented Nov 4, 2011 on The Easiest Apple Crisp at Ruth Reichl
The Easiest Apple Crisp
Ashmead’s Kernel is an ugly apple - more brown than golden, with a thick skin. But I like the way it tastes, and it gives something as simple as an apple crisp real character. You could, of course, use any apple for this, but try it with one of the old heritage apples - Esopus Spitzenberg, Gold...
I made this pie, fell in love with it, and wrote about it. http://bit.ly/htLll3 Thank you!!!
Commented Mar 22, 2011 on Sour Cherry Crumb Pie to Welcome the New Year at Ruth Reichl
Sour Cherry Crumb Pie to Welcome the New Year
Every summer, in sour cherry season, I fill the freezer with as many sour cherries as I have the patience to pit. I try to make them last through the fall, leaving just enough to make one final sour cherry pie for the first day of the next year. It's a little reminder that summer really will re...
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Mar 22, 2011
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