You all know how obsessed I was with cranberries this autumn. Well, their summertime rival is the sour cherry which has finally made it’s way to farmers markets in the Midwest. Sour cherries have a painfully short season and as soon as they arrive I feel panic set in. I know that there isn’t much time to try to bake all of the recipes I have been saving that require their tart electric sweetness. I hoard them. On my way to the market I am worrying that they may be sold out. I freeze them. I find excuses to bake things for friends. In short, I am obsessed. read more+++

The barbecue that I started writing about in my last post had a pretty amazing first and last course, both of which you need to try. read more+++

This cake is so good I made it twice. Edna Lewis called this her Busy-Day Cake and we’ve had lots of busy days around here. Visits from friends and family, events to attend, and work all mean that I haven’t been in the kitchen as much as I like. I first made this cake at about 10pm on a Sunday, I was desperate. Before the cake even left the oven I knew I was happy I didn’t wait for a more appropriate time to bake. read more+++

I found this recipe for crumb cake on a cold Chicago day that made spring seem like a dream that would never come true. I thought about it every day. Strawberries, strawberries, strawberries. I tried other recipes that seemed more appropriate for my climate. Strawberries, Strawberries. I wanted delicious fresh spring berries that were freshly picked, deep red, and perfect. Strawberries. read more+++

Still we wait for spring. I don’t know about where you are, but here in Chicago we haven’t put our parkas away yet. Everyone is so anxious for warm spring days, but so far they are not materializing. I am trying to use these final days of winter-like weather to cook some cold-weather favorites before all I can think about it fresh fruit and ice cream. This oatmeal snack cake has been a favorite in our house since I first tried the recipe a year ago. It is so comforting and delicious. An extra moist oatmeal cake is topped with a sweet icing containing pecans and coconut. The whole cake is stuck under the broiler for a couple of minutes to cook the frosting and turn this into a serious bit of good food. read more+++

This is one of my least favorite times of year in Chicago. The weather bounces back and forth between sub-zero and balmy spring-like days. We’ll enjoy a couple of days of sun and mild weather only to be reminded of winter by snow and temperature below freezing. We’re all so anxious for spring that it ends up making the city a little crabby. It is on days like these (high of 24 today) that we need a piece of coffee cake to drink with a hot cup of coffee before work.

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The Bananas Foster at Freemans is one of my all-time favorite desserts. I don’t know what it is about caramel and rum that makes me love bananas. Well, I guess it is the caramel and rum. They might make me love anything. The dish was supposedly invented at the famous New Orlean’s restaurant, Brennan’s,  in 1951. This confirms two things: a lot of good recipes were created in the 1950’s AND southern cuisine is spectacular. When I saw this recipe for individual bananas foster cakes in a recent Cook’s Illustrated, I was anxious to try it out. It is a excellent adaptation of the classic dessert. read more+++

An Academy Awards dinner would not have been complete without some sort of special dessert. I decided to use it as an opportunity to tackle this recipe for Tres Leches cake that has been at the top of my “to bake” list for a while. If you scroll down, you’ll see that this recipe is more complicated than what I normally post. It is true. You need to devote some time and energy to this one. You’ll also notice that this cake might kill you. With over a dozen eggs and several cups of heavy cream, this needs to come with some sort of health warning. read more+++

I use the word “favorite” too often. But this time I think I mean it. This cake is the cake I make for myself. I don’t share it. I don’t bring it to work. I don’t even let Bryan have a slice unless he begs or I am feeling particularly enamored with him. It is everything I could want in a sweet. A moist buttermilk cake with a healthy crumb topped with a creamy caramel glaze. The cake is just the right amount of sweet. I’ve made this so many times and each time I fall in love with it all over again. read more+++

I spent the 4th of July in Paris last summer. I’m not particularly patriotic, but the 4th has always been one of my favorite holidays. I have a rich history of celebrating our country’s independence in the suburbs while watching a parade (sometimes booing at the Republican Party float), playing bocce ball and eating some delicious grilled food.  All of this happens at the family home of one of my very best friends who comes from NYC to celebrate.  I hadn’t missed these festivities in years. When we booked our trip to France I hadn’t been thinking much about dates but as it approached I realized- we were going to miss the parade. Of course Paris is a nice consolation prize, but I was disappointed I would miss the yearly tradition. read more+++