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Lauren McDuffie
@harvest_and_honey
Indianapolis, IN
Lauren is a food writer, stylist, photographer, recipe developer, and children's book author. She blogs at Harvest and Honey.

How to peel a whole Head of Garlic

in partnership with Hatchery
My Recipes
The Best Chocolate Cake
Finished off the last of this baby today. Best chocolate cake ever.
Finished off the last of this baby today. Best chocolate cake ever.
Recipe
Praline Shortcakes With Summer Fruit And Vanilla Bean Whipped Cream
Praline shortcakes with blueberries, peaches and vanilla bean whipped cream. So, I do this thing where I take… read more>
Praline shortcakes with blueberries, peaches and vanilla bean whipped cream. So, I do this thing where I take a bunch of praline pecans, pulse them in the food processor until they are finely ground - I call it praline flour - and I use it with my all purpose flour to make shortcakes. It gives them such a great flavor and a really pretty golden color - they taste amazing with fresh summer fruit. Just a little idea for you sweet-toothed folks like myself.
Recipe
Eggplant Baked Eggs With Sumac & Paprika
These Moroccan Baked Eggs have been making me happy all week long. They've got spicy merguez and harissa… read more>
These Moroccan Baked Eggs have been making me happy all week long. They've got spicy merguez and harissa, warmth from a little ginger, cardamom, and cinnamon, sweetness from honey, and some sautéed aromatics and eggplant for depth. Pretty good for a lowly one-pan egg dish.
Recipe
Caramelized Onion & Brown Butter Tomato Sauce
Marcela Hazan's 3 ingredient tomato sauce is famous for a reason - it's awesome. I make it all the time and… read more>
Marcela Hazan's 3 ingredient tomato sauce is famous for a reason - it's awesome. I make it all the time and today I played around with the cooking method a little and wound up with a great variation. Same 3 ingredients (butter, tomatoes, onion), just cooked a little differently.
Recipe
I have been looking SO forward to sharing with you guys that I am writing and photographing my first cookbook… read more>
I have been looking SO forward to sharing with you guys that I am writing and photographing my first cookbook: "Smoke, Roots, Mountain, Harvest" (@chroniclebooks). It is a very story-driven collection of Appalachian-inspired seasonal menus and recipes that are rooted in the place I call home ... bridging the gap between Appalachian recipes, techniques and heritage ingredients and the modern cooking I enjoy today in my own kitchen; a fusion of sorts. I can't wait to share the places, foods and things I love so much about this little corner of the world with the REST of the world. From things like spooky folk lore and ghost stories around a Fall campfire, a foraging trip along the Appalachian Trail and a lazy day at the river, to some of my favorite orchard-inspired recipes, a trip to a mountain winery, and a peek inside my Grandmother's kitchen - this book is basically my heart in 272 pages. I've got a long way to go, but I'm so excited to bring y'all along for the ride. 😘❤️
Garlic knots for dinner. 👊🏻
Garlic knots for dinner. 👊🏻
The first day of Spring brought with it some formidable thunderstorms today, making for one extra dark shot… read more>
The first day of Spring brought with it some formidable thunderstorms today, making for one extra dark shot. But this afternoon snack was worth a share, I thought. Coconut-almond chia pudding with a little maca thrown in, sweetened with some maple sugar and topped with all the things. Extra delicious. 👌🏻
I've got Strawberry and Pistachio Crumble Pie up on the blog right now and you guys are going to LOVE this… read more>
I've got Strawberry and Pistachio Crumble Pie up on the blog right now and you guys are going to LOVE this one. The pastry is infused with pistachios and tastes like a giant cookie ... and there is a layer of sweet pistachio cream beneath the strawberries, my favorite part I think. Top it all off with a cardamom-scented crumble and you've got one killer pie. Link's in my profile ... and happy Spring!!
Summer fruit cobblers and pies will always keep my oven busy... Even on the hottest of days. We love what we… read more>
Summer fruit cobblers and pies will always keep my oven busy ... Even on the hottest of days. We love what we love. 😇
"There were mixing bowls and wooden spoons and measuring cups at every desk. Recipes printed in large black… read more>
"There were mixing bowls and wooden spoons and measuring cups at every desk. Recipes printed in large black lettering were taped to each table and a handful of ovens were preheating, coils slowly showing signs of life. 350 degrees Farenheit: the universal baking temperature. I knew this number. It had been emblazoned across my family's oven for much of the previous Saturday, as I'd baked pie after pie with my Grandma - cherry and chocolate meringue. The memory made me happy as I sat there in class - in the middle school home economics room - and for the first time that day I felt a little more comfortable ... a little more relaxed and familiar with the scenery. We would be baking cookies, my 6th grade comrades and I, and this was something I was good at; something I loved." - from the blog