granola

Reasons To Make Granola This Weekend

Wow, it’s Friday and boy did this week really fly by. Did you get through it ok? That’s interesting. Hey so you know what you should make this weekend? Granola!

Have you ever made granola? You haven’t? My word. This is my favorite go-to granola recipe (it comes from the BAKED Cookbook) and many people who make it leave comments saying it’s too salty. I think these people are crazy because the saltiness is what makes it so good. Also because of all the sugar in it, it’s sort of like candy…which is probably why I like it so much.

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Granola, Yogurt, and Peach Parfaits in Mason Jars

You are looking at the most popular picture I’ve ever posted on Instagram. 123 people liked it (so far). Amanda Hesser liked it, The Pioneer Woman liked it. It’s the same yogurt parfait I’ve been making for a while–granola, yogurt, fruit–only one thing was different: I served it in Mason jars. Suddenly something that’s not too exciting became exciting, if also a bit “hipstertastic” (to quote The Wannabe Chef who wrote that on Twitter). But if serving a granola, yogurt, and peach parfait in a Mason jar makes me a hipster, then crank up the Vampire Weekend and ship me to Williamsburg. Preferably in a Mason jar.

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Easy Homemade Granola

Now that I’m a health guru you might suspect that I made granola last week because of my new fitness regimen. But you’d be wrong, very wrong indeed; I made granola last week because of the newest cookbook in my collection, a gorgeous cookbook that I bought for my friend Lisa’s 30th birthday and that I secretly wished I’d kept for myself. But then the publisher offered to send me a review copy and I was in heaven. The book in question is “Baked: New Frontiers in Baking” by Matt Lewis and Renato Poliafito of the Baked Bakery in Red Hook and next to Martha Stewart’s Baking Book this may quickly become my favorite baking book in my collection.

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Food Bloggers Have The Best Recipes (Luisa’s Potato Focaccia, Molly’s Chocolate Granola)

Newspaper recipes don’t excite me.

With their perfect margins, their definitive type, their antiseptic language, I very rarely open the Wednesday Food Section of The New York Times, read a recipe, and run home to make it. Perhaps it’s a function of old media vs. new media, in that the old media feels creaky and irrelevant whereas the new media–by which I mean food blogs–are fresh and accessible and offer real recipes by real people with real personas that aren’t whitewashed or edited, but vivid and alive.

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