In Season Summer Fruits

fresh watermelon

Temperatures are rising quickly now and spring has gone by much faster than it should have! But with the change in season, we get a change in the produce that is available to us and an opportunity to use a whole new batch of fruits and veggies in our kitchens. Naturally, fruits are generally more applicable to baking than veggies are. In spring, I mentioned ... Read More »

Coconut Sticky Rice with Mango

Coconut Sticky Rice with Mango

Almost nothing beats a sweet and creamy mango when it is at peak ripeness. Nothing except the pairing of mango and sticky rice. The thing that really makes the Thai combination delicious is that the rice is lightly sweetened and flavored with coconut milk. Combined with the starchiness of the rice, the coconut milk gives the dessert a very rich texture. It blends well with ... Read More »

Trader Joe’s Vanilla Marshmallows, reviewed

Trader Joe's Vanilla Marshmallows

A few months ago, Trader Joe’s jumped on the gourmet marshmallow bandwagon and started selling peppermint marshmallows for the holiday season. They were pretty awful – overly sugary and aggressively minty – and it’s no surprise that they didn’t last long. Because of my previous experience, I was a bit apprehensive about trying out their new Vanilla Marshmallows when I saw them this week. My ... Read More »

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 »

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