I seem to be eating it every night. Unapologetically.

My most very favorite Christmas cookie in all of the world.

Peter Reinhart's Italian bread...the best Italian loaf I've ever eaten. Maybe the best bread I've ever eaten. If not, it's certainly up there.

This effort involved to make this cake is indirectly proportionate to the number of oohs and aahs you will get when you cut into it.

Casatiello is traditionally made with salami and provolone. As a non-red-meat-eater, however, I substituted Moroccan olives for the salami to great effect.

To be tied into a cute little sachet and cooked long and slow with some caramelized onions.

No butter at all in this bread. None at all.

Before grilling, these potatoes were boiled in apple cider vinegar. Imparts a wonderful, not-too-overpowering vinegar flavor to the flesh of the potatoes.

Within minutes, half of these were gone.

Actually, not at all. It is a Greek Christmas bread. But it is so good you will want to eat it all year round.

I like the way it looks on this cutting board.

To be caramelized.

The first of 43 recipes from Peter Reinhart's "The Bread Baker's Apprentice." I shall be consuming many carbohydrates.

Sweet, a little salty, very toasty. Perfect to make if you've got house guests on the way.

A rich way to enjoy my very favourite Arnott's biscuit.

For potato-leek soup.

I strongly suggest baking a batch of these for Good Friday, if that kind of thing is your bag, baby.

The Moroccan olives in this dish add an outstanding depth of flavor and meaningful saltiness.

So much lighter and tastier than ready-made pasta

There are few things more satisfying than homemade corn bread baked in a cast iron skillet.

Crispy and caraway-y.

Lasagna, just out of the oven.

Salty cheesy spiced perfection.

These delicate almond cookies are filled with a tiny amount of strawberry jam and drizzled with a simple powdered sugar glaze.

I am on a serious homemade mac and cheese kick.