eating from the ground up

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      My next class is in Hillsdale, NY at HGS Home Chef! Come make ferments with me over labor day weekend. Register here

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    • Eating from the Ground Up

    • The Homemade Kitchen

      • From Amazon 
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    • The Homemade Pantry

      Front cover The Homemade Pantry

      • From Amazon
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grapefruit ginger curd

I'm on a curd bender, so I wanted to make sure there was PLENTY of curd on the site. This is a recipe that ran in a column I wrote for a local website, and I thought it should live here, too. It went up on that site exactly a year ago and this year I've got three green lemons again. So I guess ...

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morning buns

If you've been around here for a while, you may be familiar with the white whale that Christmas morning cinnamon buns have been for me. The texture, the timing, the ease! I think I've imagined that if I could just find it, then I'd be able to stop chasing after the holiday. Small thing, I know, but ...

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a simple apple cake

My editor once told me that she has to bake immediately upon returning from a trip. It doesn't matter how much laundry and unpacking I'm supposed to be doing, she told me as she fed me a buttermilk cake at one of our meetings. I need the kitchen to know that I'm back. We had quite a time these ...

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braised rhubarb with rosé and ginger

I'm having a very particular conversation with my garden this year. If I had known who I would be 10 years after moving into my house, if I had known what I would love and what I would want, I might have listened to friends and experts and every article in Mother Earth News and I would have done ...

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whole grain mornings (and a giveaway)

Trying to decide what I'm going to make for Christmas morning every year is a lot like trying to decide how I'm going to cook my turkey. In both cases, I have no tradition, no surety about the way it has to be. On the night before Thanksgiving, I'm still holding a box of salt in my hand, trying to ...

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we can always talk about yogurt

I never get sick of talking about yogurt. My (very kind and brilliant) agent gets on my case about this, so much so that I can hear his voice in my head as soon as I launch into my story about the magic of home culturing with anyone who wants to know how I got into all this crazy homemade stuff. ...

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kumquat ricotta tartine

Again. I start writing on an ordinary day. I put it down with the hope of finishing later, and then in that time in between, the New York Times starts yelling at me from my phone. I check the news, I check Twitter (which on the whole I don't love, but it's always where I go when I try to figure ...

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the upside

If you were worried that there wouldn't be anything to get up and knead and roll and shape in your quiet-morning-everyone-is-sleeping-or-watching-cartoons kitchen, no need. Here you go. We've got scones! Way back when the sun shone and we wore T-shirts (Summer, Fall? I can't remember--all I see ...

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new year, new granola

Have I told you the story about how when I sent my book proposal for The Homemade Pantry to my agent, I also sent granola? Scour the internet (as we tend to do when looking for direction on big, life-changing things that have no guidebook), and the rules on how to send a book proposal are very ...

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how to bake (with a recipe and gifts for you): part 1

Last Friday, I woke up and made maple scones. The girls were home because it was parent conference day, and they rolled out of bed before I did and tucked themselves onto the couch with the third Harry Potter movie. And so, with the dramatic tones of the HP theme as my background (warring, of ...

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Welcome!

I’m Alana, and I write about food, family and the wonderful chaos that ensues when the two combine. If you’re new to the site, here are a few good places to start, or learn more about me on my about page.

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My new book is out February 27!

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Front cover The Homemade Kitchen

Amazon 
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Front cover The Homemade PantryAmazon 
B&N 
Powell's 


Tense Moments

failed cornbreadPan shattered in the oven? Jelly didn’t set? Trying to find a solution for a problem in the kitchen? Let’s get through the tense moments together, starting here.

CLASSES

alana at cheese classI teach cheesemaking, preserving and other workshops. Get the schedule.

NEW BOOK!

Learn more about my new book, Eating from the Ground Up, due out February 2018.

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