Biscuits, Muffins & Quickbreads
I might be about a year and half too late into the pandemic to create a sourdough starter, but that’s where I find myself....
Inevitably with bananas comes the day they go from ripe-to-eat to ripe-to-bake and you have to think fast. Instead of muffins or bread, I...
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.