Julie Carrick Dalton’s New Hampshire Maple-Walnut Scones and Blueberry Compote The image that launched Waiting for the Night Song was of young girls in a rowboat picking blueberries from a wild shoreline, lush with berry bushes, pine trees, and sugar maples. I let my blueberry and maple syrup obsessions run wild as I created a […]
Archive | Breakfast RSS feed for this section
Emily Layden’s ALL GIRLS Apple Cider Doughnuts
Emily Layden’s Apple Cider Doughnuts Nestled in a hilly corner of rural Connecticut, The Atwater School in All Girls is a haven for progressive thinking and feminist intellectuals—and also a quintessential piece of the New England landscape. From Litchfield and the Berkshires to interior New Hampshire and coastal Maine, boarding schools pepper this wing of […]
Ellen Feldman’s “Paris Never Leaves You” French Omelette
Ellen Feldman’s Paris Never Leaves You French Omelette Food plays a unique role in my novel, Paris Never Leaves You, not only for its intrinsic appeal but as an expression of Vivi’s search for her identity and the conflict between Charlotte’s past in Paris and their current life in New York. At one point, Vivi […]
Ellery Adams: Raspberry White Chocolate Scones Recipe
Visitors to Miracle Springs, North Carolina, find themselves ogling the display shelves in The Gingerbread House Bakery. They’ve heard that no one can bake a scone quite like Hester Winthrop. Her pastry is feather-light and buttery. Her flavors are fresh, vibrant, and perfectly spiced. If you’re lucky, she might make you a Comfort Scone—a scone […]
#TheLostFamilySupperClub Recap and Menu
As fans of food and book bloggers, we knew they would have some creative approaches to recipes inspired by The Lost Family, author Jenna Blum‘s new novel. On June 3, we hosted #TheLostFamilySupperClub: a gathering of eighteen bloggers at a virtual dinner party to celebrate the book’s release, sharing novel-inspired recipes and creating mouth-watering menus. It was […]
That’s What She Said Kleinur (Icelandic Pastries) recipe
Iceland is the No. 1 country in the world for gender equality, and while researching That’s What She Said: What Men Need to Know (and Women Need to Tell Them) About Working Together in Iceland, I quickly became addicted to kleinur, a traditional Icleandic confection. Flavored with cardamom, they are similar to crullers or twisted doughnuts, and […]
Soft Scrambled Eggs & Chanterelles from Stephanie Danler
One of the great joys of moving to the East Coast was discovering wild mushrooms. My first autumn in New York, a chef friend of mine took us foraging up in the Hudson River Valley where we hunted for chanterelles. Each golden cap was like finding treasure, though the real rewards came later when my […]
Alexandra Risen’s Maple Granola
I lived in Montréal for almost two decades and cherished its multicultural culinary treats. Traditional neighborhoods abound, and I wandered from French bistros to little Italy to Schwartz’s smoked meat deli to my favorite shawarma restaurant whose pita sandwiches fueled me through university. I carry two beloved Montréal memories with me: the sweet beauty of […]
Doughnuts, Olive Kitteridge’s Grandmother’s
Elizabeth Strout: Olive Kitteridge’s Grandmother’s Doughnuts See Elizabeth Strout’s recipe introduction in The Book Club Cookbook Note: To make sour milk, add one tablespoon of lemon juice or vinegar to one cup of milk, and allow to stand for ten minutes. Or, you may substitute buttermilk for sour milk. To shape the doughnuts, use a […]