It was pointed out in this article, that when Cooks Illustrated standards diverge from your own, you can end up being a bit disappointed with their recipes. I have found this to be a true assessment on several occasions, though the recipes themselves are excellent. There are some types …
If you keep a sourdough starter, like I do, you know that you have to throw out a bit every time you feed it – unless you bake a loaf every day. Usually I’ll just bite the bullet and toss the unfed starter, but sometimes I’ll try and do something …
I was flipping an old Joy of Cooking (1946 edition – and note that they don’t appear in more current additions) when I spotted Hard Cooked Egg Cookies. My first thought was that they were cookies that would have a dollop of curd or something in the center to resemble …
I just wanted to say a quick thank you to Clare who gave me some great tips for home roasting the green kona coffee beans that I brought back from my trip to Hawaii.
At Greenwell Farms, where I purchased the …
These cookies were sent off in a cookie jar as a house-warming gift to one of my best friends. Do you think she liked them?
Everyone likes to get something in the mail. A magazine is nice, a letter is nicer and a package is just about as good …
This month’s SHF theme is Tempting Tarts, hosted by none other than Jarrett, owner of every food blogger’s (and food blog fan’s) favorite resource.
The idea for this tart came straight out of Baking with Julia. In it, Nancy …
Flipping through Baking with Julia, looking for the perfect recipe to continue to improve my culinary skills, I stopped at a beautiful photo of toast. Normally toast would not catch my attention in such a way, but not many recipes claim to produce nearly ideal toast. I …
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