About

Hello and welcome to Lore of the Ladle!

I’m Hannah, a keen recipe tester and an ambitious researcher of exciting ingredients and obscure food history. I’m drawn to recipes with compelling heritage and geographic terroir, and I’m heavily influenced by seasonality, sourcing locally and organically to find the absolute acme of each ingredient. My biggest delight is in the way proper attention to good ingredients can turn something as modest as a turnip into a gastronomic epiphany.

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  • Instagram

    Though summer clings to the tomatoes, crouching in the garden this evening picking the last beans, I could virtually taste the incoming autumn in the crisp, spiced air. Finally. It's hard to stay mad at Monday when your morning starts like this. Little maple syrup-sweetened buckwheat-almond muffins studded with raspberries, blueberries, and blackberries were just in time for the first fall leaves and a little chill in the air. Pairing suggestion: poems from the Fall section of Sharon Olds' Stag's Leap. Though the garden is growing apple-sized melons, I like to pretend we're growing melon-sized apples. Either way, it's magic to walk out the front door 30 steps to pick fruit and collect eggs for breakfast. Found this camping souvenir today. It brings back memories of lazy July hours reading by the lake; eating pesto-tossed pasta with home-grown green beans under the tall pines; watching a summer thunderstorm pour rain into the clear clear water for all the world as if a vast waterfall had descended from the sky. This is what happens when you're searching for a perfect yellow cake recipe (and @tastingtable's handy guide hasn't yet been published) and hours later you come back to Dorie's Perfect Party Cake and think "hmmm I bet I can make that sans lemon". So you make those substitutions and cross your fingers. Fast forward to cake test #2 cooling on the counter (this one seems ok!) and realizing you've got just enough of everything to make a little whipped cream filling studded with blackberries and a malted fudge frosting and you finally finish and despite all odds the cake survives a two hour trip on winding roads and to tell the truth you can't stop grinning ear to ear because it feels like you just conquered some kind of internal summit. 💪 .
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  • loreoftheladle

    loreoftheladle

    Hello and welcome to Lore of the Ladle. My name is Hannah Robie and I am a recent graduate of UC Berkeley with a degree in Art History who realized post-graduation that her real passion lay in mindful cooking. A keen recipe tester and an ambitious researcher in nutrition, I am lucky enough to work with a boutique food PR firm in the Bay Area, allowing me to engage in the Bay Area food scene on a day-to-day basis. I am drawn to recipes that are mindfully created, those that demonstrate an attention to foodways through sincere connection to history, culture and aesthetics. My philosophy emphasizes seasonality and sourcing locally and organically while searching for the perfect expression of simple ingredients. My biggest delight is in the way proper attention to good ingredients can turn something as modest as a turnip into a gastronomic epiphany.

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  • In the Archives

  • Blogs I Follow

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