I’ve been thinking about whole grain doughnuts lately. I’m not crazy enough to think that adding some whole grains turns a doughnut into a health food. A doughnut, even one with healthier grain, is still mostly about sugar and oil. But I’ve been playing around with whole grain baking in general, and thought, why not [...]

I am not a stalker, I am not a stalker, I am not a stalker. Ok. Let’s be real here. I am a cookbook stalker, and my stalkee is the collection of cookbooks with Sara Remington’s photos. It started innocently enough with a book here, and a book there. Now, I know better, and I [...]

I am not, as a rule, a fan of green tomatoes. The first one I ever tried was at a well known New York deli. It was pickled. Or rather, half-sour pickled. And it was one of the worst things I’ve ever tasted. Maybe if it had been more sour, it would have tickled my [...]

Did you know that it has been almost a year now since I sent in my final Doughnuts manuscript? Plenty of time to make more doughnuts and learn a few more things. One thing I learned during my dive into doughnuts is if you ask who makes the best doughnut in town to 10 different [...]

One of the hardest things about working on a cookbook is having to let go of recipes due to page count. Doughnuts contains over 50 recipes which is probably more than you’ll ever actually make if you are a sane person. But, I apparently, am not all that sane, because during development, I came up [...]