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from the editor

SPRING IS THE SEASON

OF OPPORTUNITY.

Bakers have the opportunity to grow and harvest fresh herbs, work with
the first of the season’s sweet strawberries, and organize their enormous

pan collection during spring cleaning. I say “organize,” because I can’t part
with a single Bundt pan, copper mold, or mixing bowl—it all sparks joy.

We embrace this period of renewal with some truly inspired recipe
features. From a cheesy recipe roundup to a buttery Parker House roll

revamp, this issue offers plenty of comfort food. On the sweeter side of

things, we’ve got a mega-meringue tutorial, free-form desserts, and a
Four Ways with Strawberries collection that will have you prepared for

berry season.

It’s my great pleasure to welcome back some beloved bakers to the

pages of Bake from Scratch. First, we have Julie Tanous and Jesse Tyler
Ferguson premiering their new cookbook, Food Between Friends. We’ve

been documenting this dynamic duo since the beginning, publishing their

first food feature in our Holiday 2016 issue. In a fond callback to that
feature, we are showcasing Jesse’s Biscochito Cookie Bars, a bar version

of his favorite cookie that we ran all those years ago. Julie’s recipe for
Sweet & Sticky Orange Cardamom Rolls is also near and dear to my

heart. The recipe is based off of one of Julie’s and my favorite restaurants
in Cullman, Alabama, All Steak, and I had the pleasure to test it for the
cookbook. The other returning star to our magazine: Dolester Miles, the

James Beard Award-Winning pastry chef behind Birmingham, Alabama,
restaurants Chez Fonfon, Bottega, and Highlands Bar and Grill. Dolester
shares her renowned Coconut Pecan Cake recipe for our Pudding Cake’s

feature (page 59). In fact, her brilliant cake inspired our cover star, the
Banana Pudding Hummingbird Cake (page 69). I knew I wanted to inject

that pudding filling formula into my favorite tropical cake.
I’d be remiss not to share another amazing milestone. This March, we will

be releasing our fifth cookbook, Bake from Scratch: Volume Five. Christened

with a gorgeous gold spine and showcasing some of the beautiful cakes you

can expect to find inside, this is another tome bakers will be proud to have
on their shelf. Get ready for one of your sweetest springs yet.

Happy baking,

Brian Hart Hoffman

Editor-in-Chief

Visit bakefromscratch.com
and follow us for daily baking inspiration.
Bake from Scratch The Crumb @thebakefeed

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