You might think that a baker’s daughter, for whom the bakery had been a second home, would follow in her father’s footsteps and take over at the stoves. Certainly Louise Johncox spent much of her young life watching her father bake, and sampling all his comforting, much-loved wares. But she chose to train as a journalist, and it was only when she set out to tell their family story—a job her training is well suited to—that her own baking really began.
Read MoreThe holidays are underway and the Easter weekend is imminent. If you are catering for a houseful and would like some breakfast ideas, take a look at our cookbook showcase for Making Breakfast or Brunch Memorable. A batch of Buttermilk Blueberry Pancakes should keep everybody happy and well fuelled.
Read MoreEaster marks the point in the Christian calendar when the penitential forty-day period of Lent is over. Named after the Norse goddess of spring and rebirth Eostre, it is a time to celebrate after the winter fast, to share sweetness and abundance. There is regional variation in Easter foods, but what they have in common is that all-important rich sweetness and reference to the new season of warmth and harvest ahead.
Read MoreAnnette Ogrodnik Corona , who lives in Bethelhem, Pennsylvania, is the author of The New Ukrainian Cookbook, recently added to ckbk. Here the author tells us about her baba’s (grandmother’s) kitchen, and introduces us to traditional Ukrainian Easter baking.
Read MoreFrom country to country and from society to society, the range of Easter breads is as richly varied as each cook’s imagination. Here is just a taste of the variety of Easter breads from around Europe, all of which offer up a feeling of joy after the solemnity of Lent.
Read MoreThese leavened spiced buns have been an Easter tradition for centuries in the UK. Read about their history and lore, and find out five things you probably didn’t know about hot cross buns.
Read MoreCreate new traditions with Easter recipes from Spain, Russia, Italy, and Scotland.
Read More
