Mushroom, Pepper and Sausage Frittata

Mushroom, Pepper and Sausage Frittata, sliced

When you think of an omelet, you probably think of a crepe-like dish made with fluffy eggs folded over any of a variety of fillings. A frittata is also an omelet, but it is an Italian-style omelet that has the elements of the filling incorporated in with the eggs, not added separately and folded in. I really like the French-style omelets and often make them ... Read More »

Bites from other Blogs

Nothing could have made me overlook Smitten Kitchen‘s S’more Pie this week. What’s not to love about a big, grownup version of a favorite childhood treat? The pie has a fairly standard graham cracker crust that is filled with a rich, bittersweet chocolate cream. The whole thing is topped off with a layer of homemade marshmallow – lightly toasted, of course, because it wouldn’t really ... Read More »

Sonoma Syrup Co.’s Vanilla Bean Crush

Sonoma Syrup Co.'s Vanilla Bean Crush

In spite of the fact that the Cook’s Illustrated test kitchen has assured us that imitation vanilla extract is at least as good as the real thin in most baked goods, I still use real vanilla extract the majority of the time. My favorite vanilla extract is Sonoma Syrup Co.’s Vanilla Bean Extract Crush because, in addition to being a very high quality extract, it ... Read More »

SpiceShot Spice Dispenser

SpiceShot Spice Dispenser

Baking is often described as a science, a type of cooking that rewards precision. This is true in general, but not every single element of baking needs. Spices are an excellent example because, while they can make or break the flavor of a dish, they’re not (or only very, very rarely) essential to the chemistry of a baked good. I don’t always measure out my ... Read More »

Southern Banana Pudding Tart

Southern Banana Pudding Tart

Banana pudding is a classic, homestyle Southern dessert made with layers of vanilla wafer cookies (Nilla Wafers), sliced bananas and pudding or custard. Sometimes the dish is also topped with meringue or whipped cream to finish it off, as well. The dessert has actually been around for quite a while, as cooks around the turn of the 20th century looked for ways to use the ... Read More »

Cakes from Scratch in Half the Time

If I see a cake that looks good, or a recipe that sounds good, I am going to jump right into baking. You might do the exact same thing. After all – baking is easy and fun, isn’t it? But some people need a little more persuading to get into the kitchen and pull out their baking ingredients because baking from scratch seems like a ... Read More »

Belmont Breeze

Belmont Breeze

In horse racing, a “breeze” is where a racehorse is asked to show some speed and run at a fast gallop, but not to push himself too hard. It’s a good indicator of speed and fitness in a horse. At Belmont Park in New York, it’s still a racing term (of course) and it is also a drink. The Belmont Breeze is the official drink ... Read More »

Dark Double Chocolate Cookies

Double Dark Chocolate Cookies

I often hear people saying that they want to reduce the sugar in a recipe, or they don’t want something to be “too sweet.” I’ve had cookies that are made with too much sugar and they taste grainy and unpleasant, but I don’t generally want to reduce the sugar in any other recipes. Sugar is a huge contributor to the texture of baked goods, helping ... Read More »

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