My latest collection of hand-embroidered, one-of-a-kind work is now available at Provisions! This set includes five M.F.K. Fisher titles and six vintage baking pamphlets!
Photos by Mark Weinberg My latest collection of hand-embroidered, one-of-a-kind work is now available at Provisions! This set includes five M.F.K. Fisher titles and six vintage baking pamphlets!
Photos by Mark Weinberg

My latest collection of hand-embroidered, one-of-a-kind work is now available at Provisions! This set includes five M.F.K. Fisher titles and six vintage baking pamphlets!

Photos by Mark Weinberg

Designer nerd moment: my heart stopped when I saw this beautiful paper bag.

Oh, Domesticity! 
Basic cotton kitchen twine embroidered on a vintage linen napkin. Oh, Domesticity! 
Basic cotton kitchen twine embroidered on a vintage linen napkin. Oh, Domesticity! 
Basic cotton kitchen twine embroidered on a vintage linen napkin.

Oh, Domesticity! 

Basic cotton kitchen twine embroidered on a vintage linen napkin.

Salted Honey Ice Cream. So good, a boring photo can’t diminish it’s glory.

Delicious, creamy, and no ice-cream maker required. Sure, the quantity of heavy cream leaves a slick of milk fat on the lips with every spoonful, but it is so worth the dairy overload. And the possibilities for flavors are endless. It is truly a delicious danger. 

A slew of new embroidered work is now up at byreed.com

Though I have nothing against pie, I am practically the captain of team cake, so for time constraints alone, pie is not something that comes out of my oven all that often. 
That said, when I read about Atlantic Beach Pie, first at NPR, then over on Food52, I was instantly intrigued. Saltines for the crust! Lots of lemon, little sugar! Tons of whipped cream! Sea salt (though doesn’t everything get sprinkled in sea salt these days?)!
I am happy to report that, not only is the pie extremely easy to make, it is downright delicious as well: cold, creamy, tart, sweet and salty, with a touch of toothsome crunch from the saltines. I would, and will, make this pie again and again, and am already wanting to experiment with the filling. Next up, chocolate cream.
Recipe here Though I have nothing against pie, I am practically the captain of team cake, so for time constraints alone, pie is not something that comes out of my oven all that often. 
That said, when I read about Atlantic Beach Pie, first at NPR, then over on Food52, I was instantly intrigued. Saltines for the crust! Lots of lemon, little sugar! Tons of whipped cream! Sea salt (though doesn’t everything get sprinkled in sea salt these days?)!
I am happy to report that, not only is the pie extremely easy to make, it is downright delicious as well: cold, creamy, tart, sweet and salty, with a touch of toothsome crunch from the saltines. I would, and will, make this pie again and again, and am already wanting to experiment with the filling. Next up, chocolate cream.
Recipe here

Though I have nothing against pie, I am practically the captain of team cake, so for time constraints alone, pie is not something that comes out of my oven all that often. 

That said, when I read about Atlantic Beach Pie, first at NPR, then over on Food52, I was instantly intrigued. Saltines for the crust! Lots of lemon, little sugar! Tons of whipped cream! Sea salt (though doesn’t everything get sprinkled in sea salt these days?)!

I am happy to report that, not only is the pie extremely easy to make, it is downright delicious as well: cold, creamy, tart, sweet and salty, with a touch of toothsome crunch from the saltines. I would, and will, make this pie again and again, and am already wanting to experiment with the filling. Next up, chocolate cream.

Recipe here

I Want to Live in Your House: 99 Ryerson, Brooklyn

Though now ensconced in vinyl siding, it must have been a lovelier site to behold in the mid-1850’s when Walt Whitman lived at this address. It was here where he wrote perhaps his most famous work, Leaves of Grass, and is the only one of his Brooklyn residences that remains standing. There has been talk of restoring the building but, as of now, it stands unassuming and plain, no plaque or marker in site.

Read more about 99 Ryerson herehere, and here.

Tiny Yellow Cake - Chocolate Ganache - Gold Sanding Sugar

I have been using this Creamy Avocado Everything Dressing on, well, everything lately: salads, cold chicken, stirred into black beans, and slathered on top of burritos, and as a dip for cold veggies, and it couldn’t be any easier to make.

Blitz together 1 ripe avocado, 1 small clove of garlic, the juice of 1 plump lime, 1/2 tsp. salt, 1 tbsp rice wine vinegar, and 2 tbsp water until well-blended. Drizzle and blend in 6 tbsp olive or vegetable oil until the whole lot is creamy and emulsified. I use my hand blender and a large measuring cup, but a blender or food processor will work as well. 

Keeps well in the fridge for a few days.

I Want to Live in Your House: 511 Lafayette Avenue, Brooklyn

I’ve been somewhat obsessed with this place lately. It’s in my new neighborhood, padlocked shut, with an ancient Christmas tree tossed in the front yard, yet the windows are covered with lovely antique lace curtains (a bit difficult to see in the picture above). The cynic in me can’t imagine such lovelies not having been snatched up long ago from an empty Brooklyn house.

Other than its having been built in 1915 and that it is not currently listed for sale, a cursory internet search revealed nothing. All sorts of stories fill my head when I walk past, mostly involving ghosts protective of their linens, and I want to sneak my way in and explore so badly it almost hurts. 

As I am far more wary of squatters than of ghosts, I’ll have to make due with my sidewalk visits … though maybe it’s an old lady squatter who takes great care of the interior and will, one day, sick of seeing me staring at the place, invite me in for a cup of tea. This is NYC—you never know.

Recently …
Icebox Lemon Cheesecake topped with bright yellow sanding sugar. I love how the crystals melt and stain the cake like edible watercolor. Recipe from the timely Bakeless Sweets
A delightful Sunday breakfast of Swedish Pancakes smeared with cream cheese, crushed fresh raspberries, and cherry jam. Recently …
Icebox Lemon Cheesecake topped with bright yellow sanding sugar. I love how the crystals melt and stain the cake like edible watercolor. Recipe from the timely Bakeless Sweets
A delightful Sunday breakfast of Swedish Pancakes smeared with cream cheese, crushed fresh raspberries, and cherry jam. Recently …
Icebox Lemon Cheesecake topped with bright yellow sanding sugar. I love how the crystals melt and stain the cake like edible watercolor. Recipe from the timely Bakeless Sweets
A delightful Sunday breakfast of Swedish Pancakes smeared with cream cheese, crushed fresh raspberries, and cherry jam.

Recently …

Icebox Lemon Cheesecake topped with bright yellow sanding sugar. I love how the crystals melt and stain the cake like edible watercolor. Recipe from the timely Bakeless Sweets

A delightful Sunday breakfast of Swedish Pancakes smeared with cream cheese, crushed fresh raspberries, and cherry jam.

Easily one of my favorite cakes that I’ve ever made: Homage to 'The Birds' (Red Velvet Cake with Pink Swiss Meringue Buttercream).

Apricot Almond Sour Cream Bundt Cake. Recipe to come.

Salted Chocolate Bundt Cake. Recipe from pg. 153 of One Bowl Baking (though I used yogurt instead of sour cream and added the sprinkle of sea salt).

These have become my go-to weeknight (or any night) sweet-craving cookies. Incredibly easy to make, with no refined flour or sugar and packed with protein from the almond butter, they satisfy the desire for chocolate chip cookies while being reasonably healthy. Can easily be doubled and experimented with (peanut butter, honey, various flours. See the inspiration. Bonus: Vegan!)
Weeknight Wooden Spoon Cookies
Adapted from this recipe
In a medium bowl, preferably with a wooden spoon, stir together the following until well blended: 96g/6tbsp Almond Butter, 63g/3tbsp Maple Syrup, 65g/1/2c Whole Wheat Flour, 3g/1/2tsp baking soda, and a splash of vanilla extract. Fold in half a shaved and chipped bar (1.5 oz) of  really good dark, dark chocolate. Scoop out a soup spoon of dough, roll into a ball, place on a prepared baking sheet, and flatten slightly. Repeat.
Bake for about 10 minutes. Makes one dozen. These have become my go-to weeknight (or any night) sweet-craving cookies. Incredibly easy to make, with no refined flour or sugar and packed with protein from the almond butter, they satisfy the desire for chocolate chip cookies while being reasonably healthy. Can easily be doubled and experimented with (peanut butter, honey, various flours. See the inspiration. Bonus: Vegan!)
Weeknight Wooden Spoon Cookies
Adapted from this recipe
In a medium bowl, preferably with a wooden spoon, stir together the following until well blended: 96g/6tbsp Almond Butter, 63g/3tbsp Maple Syrup, 65g/1/2c Whole Wheat Flour, 3g/1/2tsp baking soda, and a splash of vanilla extract. Fold in half a shaved and chipped bar (1.5 oz) of  really good dark, dark chocolate. Scoop out a soup spoon of dough, roll into a ball, place on a prepared baking sheet, and flatten slightly. Repeat.
Bake for about 10 minutes. Makes one dozen.

These have become my go-to weeknight (or any night) sweet-craving cookies. Incredibly easy to make, with no refined flour or sugar and packed with protein from the almond butter, they satisfy the desire for chocolate chip cookies while being reasonably healthy. Can easily be doubled and experimented with (peanut butter, honey, various flours. See the inspiration. Bonus: Vegan!)

Weeknight Wooden Spoon Cookies

Adapted from this recipe

In a medium bowl, preferably with a wooden spoon, stir together the following until well blended: 96g/6tbsp Almond Butter, 63g/3tbsp Maple Syrup, 65g/1/2c Whole Wheat Flour, 3g/1/2tsp baking soda, and a splash of vanilla extract. Fold in half a shaved and chipped bar (1.5 oz) of  really good dark, dark chocolate. Scoop out a soup spoon of dough, roll into a ball, place on a prepared baking sheet, and flatten slightly. Repeat.

Bake for about 10 minutes. Makes one dozen.