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Happy April Fool’s Day! Is This Sliced Bread Real or Faux?

April 1, 2011 By Nancy Baggett 4 Comments

Happy April Fool’s Day! To celebrate the occasion, I made a recipe especially for you! What do bread and butter and sliced salami have to do with April 1, ...

Whadaya REALLY Think About My Recipe? When Brutal Honesty is a Good Thing

March 30, 2011 By Nancy Baggett 16 Comments

It’s usually a bad idea to criticize someone’s food. Even if the cook asks for an “honest opinion,” beware of giving it. This is as risky as admitting to ...

It’s Sugaring Season in Maple Country: Time for Maple Cream Sundaes

March 27, 2011 By Nancy Baggett 3 Comments

There's a reason I'm making maple cream sundaes right now. Unless you live in maple country you may not know it, but this is harvest time for North America’s ...

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.