Deb Traylor
Never Too Busy by Chef Deb Traylor It’s an exciting time here at Ginger and Baker with so much going on! The building is getting closer and closer to completion...
Traditions, new and old It’s springtime in beautiful Colorado and many of us will be celebrating Easter this weekend. For some, Easter tradition dictates serving a big beautiful ham, scalloped...
Happy honeybees and sweet honey pi(e) by Chef Deb Traylor Since Pi Day (3.14) was this week, I thought it might be the perfect time to share this sweet little...
It’s the simple things… by Chef Deb Traylor Since I’m a chef, people tend to ask me a lot of questions about food and, lately, about Ginger and Baker. Some...
Food is love… by Chef Deb Traylor It’s rather difficult to write about food, family, and recipes each week and not put a little bit of myself in each sentence....
Football food for the win Here at Ginger and Baker, we take our football food pretty dang seriously. Whether tailgating, heading to a potluck or putting on a spread at home,...
Adding a little twist… By Chef Deb Traylor Often when I’m asked to bring an appetizer to an event I like to take a look at a familiar recipe but...
A little savory with the sweet By Chef Deb Traylor Right now, most of us are knee deep in holiday decorating, gift shopping and going to all kinds of parties...
Winter Comfort Food by Chef Deb Traylor It’s finally getting cold in Colorado and for those of you who don’t live here, you might be surprised that we actually look...
Holiday Pies by Chef Deb Traylor The holidays can be a stressful time for many cooks as they dream, plan, shop and strive to create the perfect celebration dinner for...
Falling for Apples By Chef Deb Traylor If you live in Colorado or have visited us during this time of year, you know there’s a certain amount of anticipation when...
Celebrating the Goodness of Savory Pie by Chef Deb Traylor It’s no secret to those who know me that I am not a big sweets person. I love my tea...
Savoring the Tomato Harvest Whether you’re loving the abundance of tomatoes at your farmers market, or you’ve been watering and weeding and fighting the critters all summer and have a...
Trading Feed Sacks for Popsicles By Chef Deb Traylor Not everyone knows this yet, but in addition to all the other food-related areas we’re planning at Ginger and Baker, we’re...
End of Summer and Peach Season by Chef Deb Traylor It’s hard to believe we’re at the end of summer in the Colorado Rockies. This is my favorite time of...
Breaking Ground at Ginger and Baker By Chef Deb Traylor It’s hard to believe we’ve officially broken ground on this incredible project. While Ginger has had the idea of a...
Apricots for Days and Days By Chef Deb Traylor In a previous post I mentioned I received fifteen pounds of apricots as a gift. On it’s own it was a...
Summer Spice By Chef Deb Traylor Faced with an entire cooler full of apricots, we decided to use a pound or two to make a simple little Apricot Pico De...
Love and Apricots By Chef Deb Traylor I wanted to start this post with how much I adore apricots, but then I realized I use the words “love/adore/favorite” in every...
Being the underdog… and the humble radish by Chef Deb Traylor Today I’d like to talk about the produce aisle’s most overlooked vegetable, the humble radish, and the beauty of...
Bits and Pieces and An Asparagus Galette by Chef Deb Traylor Anyone who has ever tried their hand at cooking a meal has been faced with the dilemma of what...