Ugh, I'm getting behind again! This is simply the best mashed potato recipe ever. And yes, I've tried Pioneer Woman's epic mashed potato recipe, so that's saying something. Brown butter just does WILD things to potatoes that you really must experience ( Read more... )

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Um, this happened.

Ladies' Home Journal emailed me this summer and invited me to a holiday cookie swap with 5 other food bloggers and flippin' INA GARTEN. Yes, BAREFOOT CONTESSA. In her BARN in the HAMPTONS. I'm still starstruck, to say the least. I wanted to share with you all because you LiveJournaliens have been my peeps since the very ( Read more... )

These sweet potatoes are stuffed with delicate orange rosemary butter and goat cheese and drizzled with a touch of warm orange marmalade when they're fresh from the oven. The result is a savory side dish with a hint of sweetness and a ton of bright flavor. Don't fret if the butter and cheese needs to be smooshed into each slit in the potato and ( Read more... )

This Brie En Croute with Figs & Rosemary might be better suited to Fat Tuesday (emphasis on the "fat") than Ash Wednesday, but it's fantastic. It's a warm, heavenly mess of gooey and sweet and buttery and crisp -- and since it's simple to put together but comes out looking fancy, it'd be perfect for a party or nice dinner ( Read more... )

 
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I seriously wish I had tried this sooner. I had been wanting to make one for the last year, but didn't until I had a pizza party recently. This was by far the most popular, and the simplest to make.


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Something totally awesome just happened. Willow Bird Baking was featured in a lovely article on the front page of my local newspaper, The Charlotte Observer. What an amazing experience ( Read more... )

As promised, I'm posting two fantastic ways to use the homemade croissants that I KNOW you're thinking of making. Right?! Am I right?! You should go for it ( Read more... )

I thought it was impossible to make artisan bread from instant yeast. I was wrong. It just requires the same long fermentation that wild yeast requires to build its flavor. Specifically in this instance, 23 hours. (With 20-40 minutes of active time, depending on how efficient you are.)


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