History

Baking with whole wheat flour opens up new flavors and textures in baked goods. It has nuttier flavors than white flour, creates a denser finished product and is higher in nutrition. I have had such a grand time creating these three recipes and plan several more in the coming weeks. If you are inspired to […]

When Spring and Summer arrive it’s time to enjoy sweet, juicy corn. You can simply simmer the ears and eat directly off the cob. I prefer a bit of sea salt and my husband loves butter, salt and pepper. But aside from this simple, straight forward presentation there are so many things you can do […]

Eighteen months ago I placed a “pause” on Flour & Fig to give myself time and space to arrange for a temporary move to Rome. I never imagined just how much time and effort it would take to gather all the information, documents and letters to arrange for a long-term visa in Italy.It was worth it. Those […]

I’ve had such a great time these last two years presenting my Father’s recipes, family recipes and many of my own dishes. I’m now “pausing” for a year to explore another dream of living, eating and cooking in Italy. During this time I plan to learn new and different techniques, hone my skills in all […]

Both spices and herbs play a huge role in cooking and baking, and have for thousands of years. As long ago as 3500 BC the people of Egypt were using spices to flavor foods and wine, as medicine, in cosmetics and in the process of mummification. In 1550 BCE an Egyptian papyrus titled the Embers […]

Where would the world of baking be without sugar? For that matter, many dishes, even some savory, depend on sugar in some form. So where did this magical substance, that plays such a huge part in our culinary pursuits originate? Here is a brief, sugar in a nutshell, version of it’s history. Cane sugar was […]