Cherry season is beginning, or at least fresh cherries are showing up in the markets here. We don’t grow cherries locally, so when I start to see them at the grocery, I buy them up. I love cherries, so I try to make the season last as long as possible. I bake with the beauties, make preserves, and frankly, just leave a basket on the counter and eat them throughout the day. … [Read more...] about Cherry Bounce
Vichysquash: Cold Crookneck and Buttermilk Soup
Vichysquash, or Squashyssoise? Yep, this all started because of the name. I saw a recipe for Vichysquash years ago, and loved the silly name, but it called for canned creamed soup, which has never appealed to me. The idea stuck though, and when I see the glut of yellow crookneck squash piling up at the farmers market, I always think of this soup. I’ve tinkered … [Read more...] about Vichysquash: Cold Crookneck and Buttermilk Soup
New from The Runaway Spoon
Extra! Extra! Read all about it! I've just launched a new monthly e-mail newsletter, full of fresh, new ideas, tips, links and recipes. Each month will have a special focus, and for June it's all about canning, pickling and preserving. To sign up to receive the new monthly Runaway Spoon newletter, just add your e-mail address to the Subcribe to E-Mail newsletter box to … [Read more...] about New from The Runaway Spoon
Simple Moist Almond Cake
We are on the cusp of berry season, strawberries are just finishing up, but a few blueberries and blackberries are hitting the stands. We’ll get some raspberries around here, but not too many. And of course, there are the other fruits like peaches and plums just starting to make an appearance. All the hues from the fruit add so much color to the farmers market, coming out of … [Read more...] about Simple Moist Almond Cake
Baked Ricotta and Goat Cheese with Candied Tomatoes
If you are like me, you open magazines and cookbooks and admire the beautiful photography. The casually laid tables bursting with delicious dishes, the beautiful vessels holding each delicacy, simplicity and refinement, but with the decadence of good food. And you think - I can do that. I can casually invite a few friends round, act like it’s no big deal, then present an … [Read more...] about Baked Ricotta and Goat Cheese with Candied Tomatoes
