Author: Carina

Real-live person who loves food, throwing large dinner parties in a tiny Brooklyn apartment, and can never have enough coffee.

Sourdough Spelt Loaf

I’m usually not one to post sourdough recipes, because so much of sourdough baking is a feeling — not a formula. You need to know your starter, your environment, the way even the slightest shift in the weather can impact the final product. This is a guide for a simple

Pistachio Rose Irish Porridge

Here is a simple one for complicated times. Much of the world is in some form of self-isolation, and there are just as meany simple meals needed complicated projects. This one straddles both worlds, since it is, at its heart, a very basic porridge dressed up with the accessories of

Sourdough: Beginnings

Like most things one does in one’s early 20s, I took for granted my first kitchen job. I worked in the pastry department of a restaurant with a whole animal program, a commitment to using local produce so serious it prevented them from putting sliced tomatoes on their hamburgers in

French Beef Curry

You could say I’ve always had a passion for old cookbooks. One of my favorite childhood volumes was a technicolor tome thick as a telephone book with the cover ripped off, so I’ve no idea what it was called. My mother seemed to use it exclusively for a carrot cake

Two Ingredient Ube Knots

I have a long, complicated relationship with Pillsbury crescent roll dough. As someone who almost always prefers to make everything from scratch, I like to think of my former love affair with the canned pastry a sort of dirty secret, a whispered confession only to my closest friends. As a


I grew up in a family where “Christmas Cookies” primarily meant many variations on the theme of chocolate chip. There were also classic fork-hashed peanut butter cookies, maybe something with oatmeal, and very often, rugelach, because my Irish-Catholic mother had a thing for marrying Jewish men. Pignoli and Italian Wedding

Health Farm Corn Muffins

With Thanksgiving fast-approaching, I know I’m supposed to be thinking about pies, expressing hot takes on cranberry sauce, or reading endless tracts on the dos and don’ts of cooking a turkey. Any self-respecting food blogger would be considering these things performatively if not practically, so perhaps I have little self-respect,