< all recipes Slow Cooked Chipotle Pork Tacos This past saturday was the last Duke basketball game of the season against our big rival UNC and so of course my first thought was about what food we should eat during the game. I also wanted something to amuse me since the game didn't start until 9 and I am a grandma. I did not think this through however, since this recipe takes very little time to prep - it just needs to do its thang on the stovetop or in the slow cooker. Now I had to find something to do waiting not only for the game to start but also for this deliciousness to be ready to eat! We ended up watching Big Hero 6 which I would highly recommend if large marshmallowy robots fighting evil and making fart jokes is your idea of a great saturday night...umm i mean sunday night after you know partying all weekend. Makes a pretty tasty open-faced sandy the next day too! Slow Cooked Chipotle Pork Tacos Serves: serves 6-8 Ingredients 2 tbl oil 1 lb lean, boneless pork shoulder, cut into 1 1/2 inch cubes 4 oz chorizo sausage, raw or cooked 1 yellow onion, diced 3-4 cloves garlic, minced 1 cup white wine 1 28oz can crushed tomatoes 1-2 chipotle chiles en adobo, finely chopped and/or 1-2 tbl of just the adobo sauce 2 tbl dried oregano salt and pepper corn tortillas queso fresco, cotija, or other fresh farmers cheese (such as feta) avocado Print Preparation Remove chorizo from its casing and slice, if it is already cooked, or break up into pieces, if still raw. Season pork shoulder with salt, heat oil in a large cast iron pot, and add both meats to the pot. Do not stir for a minute or two to allow the meat to brown properly - once it has, stir and let brown again. Stir in onion and garlic, cook for a minute and then add the wine, scraping up all the tasty browned bits off the bottom. If using a slow cooker: transfer everything from the pot to slow cooker and continue with instructions. Add the tomatoes, chipotles (and or adobo sauce - depending on your heat tolerance) and oregano. Bring to a boil, reduce to simmer, cover and cook for 2 1/2 - 3 hours in the pot or 5-6 hours in a slow cooker, until pork shreds easily with a fork. Season with salt and pepper. Serve with warm tortillas, avocado and crumbled cheese. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Sauteed Shishito Peppers Not much of a recipe here as these are so easy to make. If you can get your hands on some fresh ones at the farmers market they are a real end of summer treat. Sauteed Shishito Peppers Serves: 4-6 servings Ingredients 1-2 tbl toasted sesame oil (or a flavorless oil such as grapeseed or safflower) 1/2 lb shishito peppers 1-2 tsp kosher or flakey salt Print Preparation Heat the oil in a large cast iron or heavy saute pan until almost smoking. Put shishitos into the pan in a single layer. If you have something heavyish to place on top of them, like a smaller saute pan or a tea kettle, this will help blister more of the pepper surface. Let cook 2-3 minutes, toss and cook another minute. Sprinkle with salt and serve immediately. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Caramelized Onion Dip Onion Dip Throwdown. This is the sort of thing that happens in my family. Ok really just between my Mom and myself, this time I was trying to revamp her (slightly retro) onion dip made from Lipton's onion soup spice mix. Yes, we are slightly competitive. But since we were the only ones around yesterday to do the taste-testing and judging (and we both voted for our own) we will have to wait until Superbowl Sunday for the winner to be crowned. Stay tuned (I know you are all on the edge of your seats in anticipation). In the meantime, I will give you my recipe (I believe my Mom's can be found on the back of the spice packet). Prep Tip 1: if your cutting board moves around at all, place a damp paper towel or dish towel underneath it. Prep Tip 2: having worked alongside the prep guys at Locanda, I learned to work by task and not by vegetable - meaning peel and remove the stems of all the onions (or other vegetable), then move on to slicing all of them. What I like about this method is that it allows you to keep a tidy work area. I used more greek yogurt than sour cream because I prefer the taste (and like when I can go ham on the dip and not feel too bad about it), but feel free to adjust the ratio to your liking. Caramelized Onion Dip Serves: 1 party dip (serves 10ish) Ingredients 2 pounds large yellow or white onions (2-3 large onions) 4 shallots fresh thyme olive oil 1 cup white wine 2 cups plain greek yogurt 1/4 cup sour cream 2 tsp onion powder salt and pepper fresh chives, minced Print Preparation Preheat oven to 450°. Slice onions and shallots thinly and spread out on a sheet pan or roasting pan with some sprigs of thyme. Drizzle with olive oil, toss to coat, and season generously with salt and pepper. Roast for an hour, stirring every 20 minutes. Remove from oven and immediately pour the white wine into the pan, scrapping up anything stuck to the bottom. Roast another 15 minutes. Cool completely and remove the thyme. Place onions in a food processor and pulse to chop finely (you can also do this the old fashion way with a knife). Mix together yogurt, sour cream and onion powder. Stir in onions. Season with salt and pepper. This can be made a few days in advance. When ready to serve, garnish with fresh chives. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Farro Grain Bowl w/ a Parmesan Vinaigrette I find this time of year very stressful. The memories of a long harsh winter are still fresh enough that when I see the wealth of beautiful produce at the farmer’s market I feel the need to get a little (or a lot) of everything every time I go. The problem (“problem”) is that when I get home and it is time to pull something together for dinner I stand there staring at what I bought and my mind goes blank. But if you start with delicious, hearty farro as your base you really can't go wrong. The parmesan vinaigrette is really the thing that ties any and everything together. So use this as more of a guide and add whatever veg you have around or canned items you have in the pantry/fridge (beans, cheese, nuts, avocado, anchovies, frozen or fresh greens, olives....) Farro Grain Bowl w/ a Parmesan Vinaigrette Serves: 4 servings Ingredients 8oz baby potatoes, cut in half 1 bunch asparagus, cut into bite-sized pieces 2-3 tbl olive oil 2 cups cooked farro Parmesan Vinaigrette: ¼ cup freshly grated Parmesan (plus more for garnish) 2 tbl lemon juice or white wine vinegar ¼ cup olive oil salt and pepper Print Preparation Preheat oven to 400˚F. Toss potatoes and asparagus in olive oil and place onto separate baking sheets (since they will not cook in the same amount of time) and season both with salt and pepper. Cook until tender - about 10 minutes for the asparagus and 20-30 minutes for the potatoes. Make the vinaigrette: whisk together the Parmesan and lemon juice then slowly drizzle in olive oil while you keep whisking. season with salt and pepper. Combine farro and veggies, toss with the vinaigrette and portion into bowls. Top with a little (or a lot) more Parmesan. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Zucchini Eggplant Parmesan I am pretty sure that when I made this eggplant parmesan the other weekend, it was the very first eggplant parm of my entire life and let me tell you it was hands down the best i’ve ever had. I really have been missing out on this baby! Its cozy comfort in a casserole dish and just what the doctor ordered on this stormy sunday afternoon. That and a healthy dose of kitchen design inspo-surfing (aka going down the never-ending rabbit hole that is pinterest). The only thing that would make this scene total perfection is if I had gotten my lazy butt to spin class this morning. Maybe tomorrow. Zucchini Eggplant Parmesan Serves: 6-8 servings Ingredients 1½ lbs eggplant (about 2 medium) 1½ lbs zucchini (about 4 small) 2 cups flour ½ - 1 cup olive oil 1 lb fresh mozzarella (roughly 2 balls), sliced 8oz parmigiano-reggiano, grated 1 cup panko 2-3 cups tomato sauce (homemade instructions below) for the tomato sauce: ¼ cup olive oil 3 cloves garlic, thinly sliced 2 28oz cans crushed tomatoes (my fave is muir glen fire roasted) 2 tsp red pepper flakes (optional) salt and pepper Print Preparation Preheat the oven to 400˚F. Slice the eggplant and zucchini, lengthwise, in ⅛-1/4 inch slices. Lay them out on a rack or in a colander, salt generously and let sit 20 minutes or so. Pat them dry with a paper towel. Put two cups of flour into a shallow pan (a cake or brownie pan works great) and season it with salt and pepper. Line two baking sheets with parchment and drizzle about ¼ cup of olive oil to evenly coat the parchment. Dredge each slice of eggplant and zucchini in the flour, making sure to coat both sides, and lay them onto prepared baking sheets. Drizzle again with olive oil and bake for 15-20 minutes, until dark golden brown. Make the Sauce: While they cook, make the tomato sauce: heat olive oil in a large skillet and sauté garlic - be caredul not to burn it! keep stirring and as soon as the edges start to turn brown, add the cans of tomato. Season generously with salt and pepper and chili flakes if using. Cook, stirring occasionally, until it reduces and thickens so it looks almost dry - or just cook it for 20 minutes at a gentle simmer. Assemble in a 9x13in dish: Spread about ¾ cup of tomato sauce to coat the bottom of the pan then add a single layer of eggplant/zucchini and then the mozzarella. Repeat. Combine the grated parm and panko, season with salt and pepper, and sprinkle over the top. Bake for 20-30 minutes, until golden brown and bubbling at the edges. Let sit 5-10 minutes before cutting (just a suggestion so you don't burn off every tastebud in your mouth!). Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Leek Bread Pudding I hate thanksgiving food. I know hate is a strong word but it is how I feel and I just had to get it out in the open. What I love about my family's tradition is that we go to a friend's house for a potluck feast where there are items for traditionalists like sweet potatoes with marshmallows and cranberry sauce as well as those for the non-traditionalist like cajun-spiced turducken and my Mom's incredible spicy broccoli. Three years ago, our potluck was canceled at the last minute. I seized the opportunity to try and make a stuffing I could actually stand the smell of and possibly even eat! I settled on Thomas Keller's Leek Bread Pudding, which was quite possibly the best thing I had ever eaten. Leek Bread Pudding Serves: 12 side portions Ingredients 4 large leeks – cut in ½ lengthwise and then into ½” thick slices 4 tbl butter 1/2 cup white wine 12 cups crusty bread – cut into 1” cubes 2 tbl fresh thyme 3 eggs 3 cups whole milk 3 cups heavy cream 8 oz gruyere, grated 4 oz parmesan, grated salt & pepper Print Preparation Preheat oven to 350˚F. Clean the sliced leeks and dry thoroughly. Heat butter in a large sauté pan. Add the leeks, season with salt and saute over med-hi heat for 5 minutes, until they start to stick to the bottom. Deglaze the pan with white wine and scrap up browned bits. Cover and cook over very low heat for 15 minutes, stirring occasionally. Stir in thyme and remove from heat. Meanwhile, lightly toast the bread cubes in the oven until pale golden (about 5-10 minutes) – toss in a large bowl with leeks. Whisk together eggs, milk, and cream – season this with salt and pepper. In a 9x13 casserole dish spread ½ the bread mixture, top with ½ the gruyere and parmesan, and then spread the rest of the bread. Pour egg/milk custard over everything, making sure to get all of bread nice and wet. Top with the remaining gruyere and parmesan. Bake for 1 hr - 1 ½ hrs, until it feels set in the center (springs back slightly) and is golden brown. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Roasted Red Pepper and Tomato Soup What I really love about this soup is that it is two soups in one. Eat it cold as gazpacho, garnished with some grilled corn, or heat it up on a stormy summer night for some creamy tomato soup with grilled cheese. Both are equally delicious (and nutritious!). Roasted Red Pepper and Tomato Soup Serves: Ingredients 6 red bell peppers 2 28oz cans crushed tomatoes 1 yellow onion, med dice 1 head garlic 1 tsp pimentón (smoky spanish paprika) 8-10 cups water or stock 12 oz (1 ½ cups) non-fat greek yogurt salt and pepper *if you like spice add some hot paprika to the mix! Print Preparation Heat the oven to 400˚F. Cut off the top part of the head of garlic, place in foil, drizzle with olive oil, and season with salt and pepper. Wrap the foil around the garlic and roast about 40 minutes, until soft. Char the red peppers over a burner (or under the broiler), place in a bowl and cover with plastic wrap. Let the peppers sit for 15-20 minutes, allowing the steam to loosen the charred skin, then scrape with a knife or rub with a paper towel. This is extremely messy so just embrace it! Once you have removed most of the skin, cut in half and remove the stem and seeds. In a large pot, sauté the onion until translucent, then add the paprika. If using an emersion blender: add the peppers, tomatoes, garlic, and water/stock, to the pot and blend until smooth. Bring to a boil and let simmer 15-20 minutes. Turn off the heat and mix in the yogurt. Taste for seasoning. If using a food processor: put the onions into the food processor and, working in batches, puree with the tomatoes, peppers, garlic and water. Bring to a boil and let simmer 15-20 minutes. Turn off the heat and mix in the yogurt. Taste for seasoning. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Spicy Sesame Noodles (of the Vegetal Variety) If your only kitchen tools are a wok and a spiralizer, you could make this recipe. One of you readers out there knows what im talking about. To fill the rest of you in, one of my best friends and most willing guinea pigs recently revealed that the only kitchen tools in her possession are a wok and a spiralizer (the latter logically kept under her desk at work). I think this might be the strangest, most hilariously random combo ever. I also quite surprising because I aaactually did not picture her having any cooking equipment at all given that a) she doesn’t cook and b) despite her fabulous east vill studio having a fireplace and chandelier, the kitchen has no oven and is practically in the bathroom (looooove you Sa, um i mean, anonymous friend!*). You could also make this dish if you own neither wok nor spiralizer. The dressing is the real star here and would happily coat a noodle of any variety or vegetable cut in any which way. So make the dressing and see what kind of dish you are in the mood for. Spicy Sesame Noodles (of the Vegetal Variety) Serves: 2-4 servings Ingredients 2 sweet potatoes 2 zucchini spicy sesame dressing: 2 tbl tahini 2 tbl peanut butter 2 tbl toasted sesame oil 2 tbl soy sauce 2 tsp honey 2 tsp sriracha 2 cloves garlic, grated a splash of water if necessary Print Preparation Peel and spiralize your vegetables - the noodles can get crazy long so I sometimes break them up as they are falling into the bowl but this is not necessary. In a small bowl, whisk together the sesame dressing ingredients - you can add a splash of water if it seems too thick (this just depends on the kind of peanut butter you use). Heat up a few tablespoons of toasted sesame oil in a large saute pan (or wok) and when you see a few whisps of smoke just starting to appear, add the sweet potatoes. Season with salt, cover and let cook 2-3 minutes. Now add the zucchini, season with salt and toss everything together. Cover and cook another 2-3 minutes. Remove the lid and start checking for doneness - you want the noodles to be tender but not mush. Gently toss with dressing and serve. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

1 < Back Organizing Your Spice Cabinet I run a pretty tight ship when it comes to kitchen organization but the spice cabinet was my dirty little secret. I blame some of the disfunction on the cabinet itself but the truth is I moved this mess from my old apartment. I bought those adorable little jars thinking they would magically beautify my cabinet and keep themselves tidy but soon realized they only add to the chaos by forcing you to either buy extra (which you have to store somewhere) or go out and buy more every time you add to your spices . These ones in particular were not even big enough to fit the standard spice jar amount of 3oz – so it was just complete and utter failure. It is stressing me out just thinking about how it was. I have needed to do this for a long time and I hope to inspire anyone else who has been avoiding it too. My method is nothing revolutionary which I hope makes it easier to jump in and just get organized – i mean all you need are some labels and a marker. SPICE ORGANIZATION GUIDELINES ASSESS YOUR STOCK Take all of your spices out of the cabinet and determine what (if anything) needs to be thrown out. There are varying opinions on the exact shelf life of spices – if you are talking about safety its up to 4 years but if you want them to have flavor its more like every 12 months. To help keep them fresh always close the top fully for an airtight seal, make sure the spoon you dip into a spice bottle is dry and never pour directly from the container over a steaming pot – basically moisture is the enemy here so act accordingly. MAKE A PLAN First think about the space: is it a tall or deep cabinet? Is it high up? Unless it is a space specifically designed for spices, you will likely need an organizing aid (stacking shelves, a lazy susan, etc). I went with a tiered exapndo-shelf but use what works with your space. Second think about how to organize – alphabetical? frequency of use? Alphabetical is great is you can see all of the labels at once and can easily return the spice to its proper place. I am going with frequency of use until I have my perfectly made custom cabinet. LABEL IT The only way I am going to realistically label every spice as it goes into the cabinet is to make labels part of the organizational strategy (and ocd aesthetic) but more importantly to keep a stash of labels and a sharpie right there in the cabinet. I know myself and in that 3 seconds it takes to find the marker, I will have moved on to something else. I used packaging labels (2×2¾” to be exact). KEEP INVENTORY It can be quite useful to keep a list of the spices you have if you can’t see them all at once – and so other, less orderly folks wont go rummaging through your spices to find the one in the way back. And when you are out of a spice, make a note so you remember for your next grocery run. Previous Next

Glossary Achiote Paste/ Powder Reddish-brown paste or powder ground from annatto seeds with an earthy flavor. Used primarily in Mexican dishes like mole sauce cochinita pibil and tamales. Agar-Agar A vegetarian alternative to gelatin that is derived from algae - it is flavorless and has a firm but less jiggly texture than gelatin - can be found in powder or flake form. Allspice Similar to cloves but with a stronger flavor so it is mostly used in spice blends or very small amounts. . Annatto Seeds A tough reddish-brown seed with a woodsy aroma and an earthy flavor. When ground it is called achiote paste. Asafoetida (Asafetida) Used as a digestive aid in Indian cooking asafoetida has a strong odor that mellows out into a garlicky onion flavor. Bain Marie Fancy term for a water bath - a tecnique used to cook foods gently and uniformly - in the oven item being baked is placed in a larger dish and surrounded by hot or boiling water - on the stovetop a glass or metal bowl is placed over simmering water (this is often referred to as a double boiler). Baking Powder A leavening agent - it rises twice once when combined with a liquid and again when exposed to heat - this is important because it allows you to delay baking (so you can make the muffin batter in the afternoon but bake them fresh the next morning!). Baking Soda A leavening agent - requires an acid to work (ie. buttermilk yogurt lemon juice etc) - it rises only once and does so as soon as it is combined with the acid and liquid so it is best to bake items using only baking soda right away (and don't dilly dally once the batter is mixed) Basil Extremely aromaticand slightly lemony. Bay Leaf (fresh/dry) Adds a woodsy background note to soups and sauces. Black Lime / Loomi Ground from dried limes. Adds a sour kick to many Middle Eastern dishes. Blanch To cook briefly in boiling water usually used for vegetables or fruit, to prepare for freezing, and to ease skin removal.

2 < Back One Pot of Beans, Five Easy Dishes I have recently become obsessed with these Rancho Gordo Beans (to put it lightly says Chris) because they actually taste like beans!! Ok I am sure most of you are rolling your eyes wondering if I have lost it – to which the obvious answer is yes but you should still check out these beans. They are all heirloom varieties so the unfamiliarity can be a little intimidating but they are SO worth it. I mean have you ever seen such beautiful beans!!? I originally bought these while in San Fransisco at the Ferry Building and just picked out three I thought were pretty and might be interesting to taste side by side. I was shocked at the depth of flavor and differences in texture between the three kinds – all of which have basically been replaced by the grocery store kidney bean. I also bought some Mexican Chocolate, Mexican Vanilla, Canela cinnamon, and Mexican Oregano …I’m pretty excited about it. For the “one pot of beans” recipes I decided to go with this little Ayocote Blanco white bean because it seemed a little more Spring-time appropriate and able to go with everything from spicy lamb sausage to lemon or even pickled red onion. Pretty impressive for a little bean. ORECCHIETTE W/ WHITE BEANS, BROCCOLI RABE & LEMON Yield: Serves 4-6 INGREDIENTS 1 lemon 3 tbl olive oil 3 anchovy fillets (optional but encouraged), chopped 4 garlic cloves , thinly sliced 1 bunch broccoli rabe, thick stems removed ½ cup white wine 2 cups cooked cannellini beans 1lb orecchiette Lots of Parmesan for serving INSTRUCTIONS Slice lemon as thinly as possible and remove seeds (this is a bit tedious in know). Cut slices in half and set aside - toss the end pieces. Start heating water for pasta. Heat olive oil in a large sauté pan or pot. Add garlic and anchovies and cook, stirring often until just starting to brown (but be very careful not to burn the garlic!). Add lemon and let cook, stirring occasionally until lemons soften and start to get some color, about 5 minutes. Add broccoli rabe, tossing to coat it in the lemon mixture, then pour in the white wine and scrape around the bottom to get any browned bits unstuck. Let cook until broccoli rabe has wilted and charred slightly, 5-7 minutes. Add beans and season with salt and pepper if needed (be careful with the salt if you used anchovies). Cook pasta according to box instructions, drain and add to broccoli mix. You can toss in some parmesan here or just have it on the table. NOTES The beans can be cooked a few days in advance and kept in the fridge. If you must used canned beans, rinse thoroughly before adding them. WHITE BEANS & BRAISED GREENS Yield: serves 4 as a side INGREDIENTS 3 tbl olive oil 1 lg spicy sausage, removed from casing (optional-see note) 4 garlic cloves, thinly sliced 2 bunches lacinato kale, chopped 1 cup white wine 1 cup parmesan broth (or water and a parm rind) 3 cups cooked cannellini beans (from 1 cup dried beans) red pepper flakes salt and pepper INSTRUCTIONS Heat olive oil in a large sauté pan or pot. Add sausage and break it up into small pieces as it cooks. Once it starts to brown add the garlic, season with salt, and cook a minute or two. Toss in the kale and then the white wine, scraping the browned bits off the bottom. Add the parm broth (or water) and beans. Let cook until liquid has reduced significantly, 10-15 minutes. Season with salt and pepper and red pepper flakes for extra kick. NOTES If you do not want to use sausage, simply up the olive oil amount a tablespoon or two and add more red pepper flakes at the end.If you want this to be more of a main course stew, add a touch more liquid at the end until you have the consistency you want - if using the sausage this could definitely be a main course. WHITE BEANS & TOMATOES ON TOAST Yield: Serves 4-6 INGREDIENTS 3 tbl olive oil 1 lg white onion, diced 2 roasted red bell peppers (fresh or from the jar), diced 4 garlic cloves, thinly sliced 3 tbl tomato paste ½ cup white wine 3 cups cooked cannellini beans (from 1 cup dried) 1 cup cherry tomatoes, halves For Serving toast fried eggs parmesan avocado INSTRUCTIONS Heat olive oil in a sauté pan and add the onion. Cook 5 minutes, stirring occasionally until translucent. Add the red bell pepper and garlic and cook another 3-4 minutes. Stir in the tomato paste - it will kind of stick to the pan which is good, meaning the sugars are caramelizing, just be careful not to let it burn so keep stirring and cook only a minutes or two then pour in the white wine. Add the beans and cherry tomatoes and let cook just a minute to let everything meld. Season with salt and pepper. Serve on some really tasty toasted bread and with any of the additions listed above. SMOKEY WHITE BEAN & SAGE DIP Yield: 2 cups INGREDIENTS ½ cup olive oil ¼ cup sage leaves 3 cups cooked white beans (from 1 cup dried) juice of 1 lemon ½ tsp smoked paprika ½ tsp cayenne salt and pepper INSTRUCTIONS Heat olive oil in a small sauce pan, add the sage and let fry until crispy and fragrant, 2-3 minutes. Combine everything in a food processor and puree. Season with salt and pepper - it will need a fair amount but add gradually and taste as you go. Previous Next

6 < Back How To Scale A Recipe To Fit Your Cake Pan Knowing how to scale a recipe is an extremely handy thing when it comes to baking. It is something I am asked about constantly so I have put together a visual guide on scaling a recipe based on pan size – I mean how often do you have your heart set on making a cake only to realize you need the one pan size you don’t own!? Given my teeny-tiny nyc apt, that happens to me all the time. The infographic below will guide you through each recipe scaling step – the area calculations are based on the standard baking pan height of 2″. Previous Next