< Back to Front Page
Text size
–
+
As long as the oven was on...
...I kept baking. This time, shortbread triangles. I'm editing "The Boston Globe Cookbook," which was originally published in 1948. Everything in it can make you giggle. We just don't cook like that anymore.
I'm collecting some of the best recipes that have run in the Food section over the last few years. But I insist that any recipe that contains flour and sugar must be retested.
This morning I went out and bought 6 pounds of butter, a fresh tin of baking powder, and many other baking supplies. The pantry is bursting.
Comment
Permalink
EmailThis blogger might want to review your comment before posting it.
About Dishing What's cooking in the world of food.
contributors
Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the
Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ann Cortissoz is on the staff of the Globe and writes the First Draft beer column for the Food section.
Stephen Meuse writes about wine for the Globe's Food section. His column on Plonk ($12 and under wines) appears on the last Wednesday of the month.
