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4 days ago | 
kitchenprojects.substack.com | Nicola Lamb
Hello,Welcome to today’s edition of Kitchen Projects. Thank you so much for being here. Today I’m going somewhere I never thought I would… to the land of doughnuts. Via New York and Minnesota, I’m so happy to be on this journey with you all. We’ll end up with a recipe for the most beautiful, airy simple glazed doughnuts, which have both a melt-in-your-mouth quality and a pleasant bounce. Over on KP+, I’m sharing my recipe for sour cream cake doughnuts with black sesame citrus sugar.
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1 week ago | 
kitchenprojects.substack.com | Nicola Lamb
Hello,Welcome to today’s edition of Kitchen Projects. Thank you so much for being here. Like clockwork, the delicious kind, I am here to talk to you about the pride and joy of my May each year: Indian Mango Season! (though any great mango will benefit from these recipes and investigation into flavour). Today, we will look into the mysterious flavour of mango… why is it so hard to capture? And what can we do about it?
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1 week ago | 
kitchenprojects.substack.com | Nicola Lamb
Hello and welcome today’s edition of KP+. Thank you SO much for being here. I am beyond excited to be sharing this recipe with you today. Surely the supreme leader of fruits (the mango) deserves the royal treatment? Friends, welcome to Mango Princess Cake. YES! I KNOW!!! Can you tell I’m excited? So, a bit of back story. I had the opportunity to write ab…
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2 weeks ago | 
kitchenprojects.substack.com | Nicola Lamb
I am allergic to celebrating my own birthday. I pretend it doesn’t exist and hope it passes without anyone noticing. I love nothing more than celebrating my friends and family, but my own? No thanks. However, I think I’ve just found a loophole. This week I looked at the calendar and realised that coming up in just a few days is the 1st birthday of SIFT, my debut book. And, shockingly, I couldn’t be more excited.
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2 weeks ago | 
kitchenprojects.substack.com | Nicola Lamb
Hello hello hello! SO, I was definitely supposed to be taking a break from the newsletter this weekend but how could I not take a moment to celebrate the fact that SIFT, my debut book, is turning ONE in just a few days. The last year has been a wonderful journey, I really mean it when I say that the book’s success is in no small part thanks to you.
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3 weeks ago | 
straitstimes.com | Nicola Lamb
LONDON – Images of rebirth and renewal are everywhere at Easter: hatching chicks, hordes of bunnies and emerging flower buds. Also returning, prompted by the occasion and a crowd to feed, are the seasonal bakers, rested from the holidays and re-energised for spring. Easter is an opportunity to bake for loved ones, and this recipe for charming Easter nest “cakes” is an opportunity for beginning bakers alike.
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3 weeks ago | 
kitchenprojects.substack.com | Nicola Lamb
Spring has sprung and we’ve made it to Good Friday. With a bit of extra time on our hands I’m here with a list of bakes to keep you busy and in the festive spirit. Whether you’re taking it slow or diving into the kitchen headfirst, I’ve pulled together a few favourite bakes to help make the long weekend feel extra special. From classic buns, to braided breads, to all my favourite chocolate things (because it’s EASTER after all), to total showstoppers, I’ve got you covered.
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1 month ago | 
kitchenprojects.substack.com | Nicola Lamb
Hello,Welcome to today’s edition of Kitchen Projects. Thank you so much for being here. Today, we are going on a search for an Easter bread. We’ll be taking inspiration from the classic breads from around the world - hot cross buns, of course, are included! - and investigating what makes a tradition a tradition. In the end, I’m very happy to share this beautiful St Clements Easter Bread, as well as my very special St Clement’s Tart with you, perfect for any incoming get-togethers.
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1 month ago | 
kitchenprojects.substack.com | Nicola Lamb
Hello and welcome to today’s edition of KP+. Thank you so much for being here. I am SO excited to share this recipe with you today - it is the springiest of the spring breads, resplendent in green and with a festive shape that makes you want to go and dance around a maypole on the village green: Twisty Wild Garlic loops. They are puffy, airy and beautif…
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1 month ago | 
latimes.com | Nicola Lamb
This little egg-free cookie comes together very quickly. Soaking the raisins in rum for a few hours takes the flavors to the next level, but you could just as easily soak them in boiling water for 10 minutes to speed things up. These cookies are my homage to Milli Taylor’s famously good Brown Butter Banana Bread — all the comforting flavors in a miniature package.
