Scones are one of the few pastries that elicit strong opinions from people and I think that's because they're deceptively tricky to get right. For years, my husband equated eating one to filling his mouth with sawdust (he's big on hyperbole), but he eventually came around once he tried the sour cherry and buttermilk version from Sycamore Kitchen. He's now a true convert, so I recently baked up this batch of blueberry scones for a weekend brunch. As usual, the Cook's Illustratedrecipe was flawless, turning out rich and flakey cakes, highlighted by sweet berries, that are just coming into season.
The Best Of: Boyfriend Jeans
One of the amusing things about this day and age is that nearly every style of jean works. When I was in high school, the idea of wearing anything that even resembled a tapered leg was an atrocity (hence why we all sported a "boot leg" cut). But now it's completely different. ...read more