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Why It Works Nigella seed and ground mahlab give this bread its unique, intoxicating aroma and flavor. The inclusion of […]

Patsy Grimaldi, a restaurateur whose coal-oven pizzeria in the shadow of the Brooklyn Bridge won new fans for New York

A classic cookie gets a pistachio twist, made with a triple dose of nutty pistachio flavor. The dark chocolate kisses

Hello friends. How are we holding up? I’ll keep it real: things feel bleak. I don’t think it’s a mystery

I’m so excited to tell you that I’ve teamed up with one of my favorite local bookshops, Penguin Books, to

Recipe Notes: – If you don’t like aubergine, you could use mushrooms or tofu instead. – Soba noodles are made

One of my favorite things about baking is feeding people and sharing my desserts. While the hungry crowd in our

I’ve been on a marmalade bender lately. Well, it’s actually been for the last few weeks. Winter, of course, is

After years of whizzing all of my soups to liquid velvet, I have recently and suddenly become a chunky soup

Welcome! I’m Heidi – This site celebrates cooking, and aspires to help you integrate the power of lots of vegetables