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Sabotage in Paris, Part Two

Who knew one little centime could wreak so much havoc? (And other stories from disgruntled downstairs neighbors in Paris.)

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Thanksgiving and sabotage in Paris

11/28: Thanksgiving and Sabotage in Paris I’m going to show you two photos that sum up my most recent week in Paris. On the left, I’ve got a cranberry rosé spritzer in hand, surrounded by new friends celebrating an unconventional but undeniably chic Thanksgiving in the sixth arrondissement. On the right, I’m lugging a two-gallon…

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Kitchen Store Heaven & Vegan Madeleines

Kitchen store misadventures, the history of Les Halles, and vegan madeleines I’ll have to make 100 times to get my money’s worth (for reasons you’ll understand…). Thank goodness they’re tasty.

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Vegan Madeleines with Apple-Cinnamon Glaze

The spicy, lemony, apple-y glaze makes these madeleines taste of pure fall. You’ll want to eat one… or all of them?!… as soon as they’re done.

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Vegan Aquafaba Meringue Cookies

Vegan Meringue Cookies (with Aquafaba) Aquafaba meringues are as easy as “normal” egg white-based meringues – provided you have a can of chickpeas, sugar, cream of tartar, and a stand mixer! Or if you want a serious workout, they can also be made by hand, which is how I make them here in my stand-mixer-less…

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Vegan Peanut “Brittle”

This easier take on peanut brittle involves no candy thermometers and doesn’t go on the stove top once. And it skips animal products and processed sugars entirely (no corn syrup!) for a 5-ingredient treat that comes together in 30 minutes.

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series reading list: cookbooks & other sustainable reads

The Podcast Series Reading List A brief selection of my favorite books and other resources by folks we spoke to for the series – and which taken together are a scrumptious guide to sustainable baking.     BAKING CLASSES Said M’Dahoma produces fantastic online baking classes open to all levels. His background as a PhD…

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Honey Oat Pan Loaf (Episode 7)

Can we make sandwiches worthy of the moniker “the best thing since sliced bread?” This recipe answers that question – deliciously.

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White Wheat Cake (Episode 6)

Regional mills are making our flour more resilient – and our cakes and bread tastier! Try this recipe for a White Wheat Cake.

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