soft leaves | Kate Ray | Substack

The origin of this recipe goes back over a year, to these chocolate cherry rye twists I made around Valentine’s Day. I love enriched breads (“enriched” refers to breads like brioche, challah, panettone, which are higher in fat because of eggs and butter) and I’d been thinking for…

Mar 26

New Top Community

Orange marmalade and green olive tapenade twisted together in an olive oil dough

Mar 24

I started writing this as a funny way of talking about how we feed Miro (it’s supposed to be like this Grub Street series). Getting sick meant that his…

Mar 19

These are fluffy cake-like cookies full of carrots, oats, walnuts, dates, golden raisins, and warming spices. They’re for someone who likes carrot cake…

Mar 17

Do you have any questions about cooking or dinner parties — technical or emotional? Send them to me and let me turn this newsletter an advice column…

Mar 12

I’ve been haunted for several months by this vision: rich chocolate cookies so bitter they almost taste burnt, with a tangy filling a bit like cream…

Mar 10

Asian Fusion Monstrosity

Mar 3

VIBE CHECK You could…meet your friends on the sidewalk outside the restaurant and try to guess if they’re for real when they say it’ll be an hour; you…

Feb 26

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soft leaves

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