As a northerner, I may not be allowed to have a say about buttermilk biscuits. So I want to be upfront, in case any southerners are lurking, that I am coming at this without having grown up on biscuits made with White Lily (which, for the uninitiated is a low protein flour made with soft …

Ahh, the Old Fashioned. It’s the original classic cocktail. There was a time—from the early 1800s to around the 1860s—when the word “cocktail” meant a simple mixture of spirits stirred with sugar, bitters, ice, and lemon peel. The spirit could have been whiskey or gin (Old Tom gin or genever rather than a dry style) …

Homemade cocktail mixers are easier to make than you might think. While many of them take some time to steep or cool, most of them require little active time. They just require a bit of sugar, a bit of fruit or juice or nuts or spices. Okay, the tonic probably requires some stuff that you’ll …

This cherry galette is the “oh, I just threw this on and somehow accidentally look fabulous” in the wardrobe of cherry desserts. Unlike classic cherry pie topped with intricate lattice work, a galette is casual and almost effortlessly chic. And, OMG, it’s delicious. The pie dough is the same one I use in this blueberry …

I’m on a rustic fruit dessert kick. So it was only a matter of time until I got around to peach cobbler. Which is such a comforting dessert. Especially when it’s topped with a nubbly cornmeal biscuit topping. Perfectly ripe, in-season peaches are one of my favorite fruits to eat fresh. When peaches are at …

Here, have a blueberry galette. Galettes are pretty much my favorite form of pie. They’re rustic and are seldom perfectly symmetrical. And somehow that imperfection makes them look prettier to me. You can see that a galette was made by hand. But it’s not just the aesthetics of galettes that make them favorites. It’s also …