Skillet Cornbread

The oper­a­tive word in this recipe’s title is SKILLET. If you don’t have a 9‑inch cast-iron skil­let that would also make a dandy mur­der weapon, go get one.

No.

Strawberry Rhubarb Pie

Nev­er rub anoth­er man’s rhubarb. Get your own rhubarb; then you can rub it all you like.

Yellow Turmeric Rice

I love this recipe! It’s so good I occa­sion­al­ly make it a meal instead of a side dish.

Rosemary Focaccia

Focac­cia means “flat bread” in Ital­ian. Sor­ry if you were look­ing for a com­pli­cat­ed back story.

Irish Soda Bread

I have no idea why this recipe uses both but­ter and mar­garine. I’ve tried replac­ing the mar­garine with more but­ter, though, and it was­n’t as good as it is with both. Sláinte!

Unmucked Fuffins

The first time I tried this recipe I real­ly mucked it up—way too much flour. That’s right: I mucked up the fuffins. So pay attention!

Banana Blueberry Muffins

If you give a frog a blue­ber­ry, you won’t be able to make these muffins.

Chocolate Chip Banana Bread

One of the ulti­mate com­fort foods.

Banana Chocolate Chip Pecan Bread

Being mashed up for banana bread was his finest moment.

Real Live Honest-to-Louvre French Baguette

Mak­ing bread isn’t dif­fi­cult. Mak­ing baguette with that crisp, deep gold­en-brown crust and chewy insides with skil­lions of holes—it’s a chal­lenge. But the ingre­di­ents aren’t fan­cy or expen­sive: Yeast, flour, salt, water. You can afford some tri­al and error, and the end result is worth it!