November 6 Drop

Baked in olive oil and topped with a shower of sea salt, this is my go-to bread for sandwiches, soups, and saucy dishes. Swipe it through hummus or use it to scoop up shakshuka for the perfect breakfast. Comes in a 9" tin.

Baked in olive oil and topped with thin slices of potato, zucchini, red onion, bell pepper, and scallion, followed with a shower of sea salt. Almost too pretty to cut into - almost.

Like a cinnamon roll, but this one bakes in a bath of pecan-studded caramel and doesn't need frosting on top. Somehow light and rich at the same time. Addictive. Giant-sized, similar to a traditional four-pack of rolls. You decide if you're sharing or keeping it all to yourself.

A perfectly chewy oatmeal cookie studded with apple bits and warm spices. It's like apple pie without the mess. It might be my favorite.

The rich, nutty flavor I want in a scoop of butter pecan ice cream, but in cookie form. Somehow I like it even better here, without the ice cream headache.

The warm hug of a cookie with a lemonade zing. Made with both zest and juice straight from the lemons - these cookies are not shy! A little crispy at the edge and soft in the middle.

Years ago I baked half a dozen different variations on chocolate chip cookies. I was stunned when our unanimous favorite was a vegan recipe! Now I get to share chocolate chip cookies with people who either can't or don't want to have the eggs and dairy. The best part? You'd never know. Crispy-edged, chewy in the middle, and crowned with a touch of flaky salt, they're absolutely irresistable.