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Dye-Free Violet Decorating Sugar–from Naturally Beautiful Violet Blooms

April 6, 2012 By Nancy Baggett 12 Comments

Spring has sprung! The garden and woods where I live are full of seasonal ephemerals, especially my favorites, the gloriously colorful and completely edible ...

A Peek into the Kitchen at Food & Wine

April 4, 2012 By Nancy Baggett 6 Comments

Yesterday during the International Association of Culinary Professionals convention in New York City, I had the fun of going with a little group to take ...

Food Writing Lessons, Plus a Bockwurst Stew to Savor

March 25, 2012 By Nancy Baggett 13 Comments

Back in the late 1970s, when I was just beginning to move beyond assignments for my hometown paper and step up to publications like the Washington Post, my ...

Welcome to KitchenLane! It’s a comfortable place where I create, thoroughly test, and photograph recipes for my cookbooks and blog. All my recipes are original, not adaptations from others. I trained as a pastry chef, so many offerings are desserts and baked goods. Some are also healthful, savory dishes I contribute to healthy eating publications. My recipes are always free of artificial dyes, flavorings, and other iffy additives, which I won’t serve my family—or you! Instead, dishes feature naturally flavorful, colorful ingredients including fresh herbs, berries, edible flowers, and fruits, many from my own suburban garden or local farmers’ markets. Since lots of readers aspire to write cookbooks, I also blog on recipe writing and editing and other helpful publishing how-to info accumulated while authoring nearly 20 well-received cookbooks over many years.