The Wide River of Gordon Pinsent’s Dreams
Movie Review: The River of My Dreams
Documentary about the Canadian actor captures much of his impish charm, but it leaves many questions unanswered about what really makes him tick
Paterson finds poetry in the everyday
Movie Review: Paterson
In Jim Jarmusch's new film, a bus driver named Paterson who lives in Paterson, N.J. — hometown of William Carlos Williams and Alan Ginsberg — sees life as gentle verse
Go with the grain on Valentine’s Day
Recipe: Whole Wheat Orange Shortbread Hearts
If you're looking for a healthy alternative to a box of heart-shaped bonbons for your true love, we've got just the right solution with whole wheat orange shortbread
By Louise Crosby
There’s a movement gaining steam to make baking more nutritious by using less white flour and refined sugar and more whole grains, nuts, seeds, fruit, good fats, and natural sweeteners. No doubt there have always been bakers who leaned in this direction, but Kim Boyce’s Good to the Grain: Baking with Whole-Grain Flours, published in 2010, may have been that groundbreaking book that brought healthy baking into the mainstream. Alice Medrich’s 2014 Flavor Flours built on that trend, and today there’s a profusion of specialty cookbooks focusing on everything from coconut flour to agave nectar.
In my little world, Genevieve Ko’s 2016 Better Baking: Wholesome Ingredients, Delicious Desserts, picks up where Boyce and Medrich left off. ...