If you’re a fan of Anthony Bourdain, you’ve read his previous books, you’ve seen him on No Reservations, and you might even have checked out his crime novels. You might not, however, have read Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook …
I have always been a big angel food cake fan. I love the high rise and soft texture of the light and fluffy cake, as well as how versatile the finished cake can be. It needs no frosting, although you can always add a simple glaze or dessert sauce, and it goes …
When you think of pesto, you probably think of a basil-heavy green sauce made with pine nuts and garlic. This is indeed a pesto, and it is probably the most common type of pesto out there. What you might not know is that these ingredients do not define “pesto.” The name “pesto” …
Chef Randall Selland told me that his restaurant, The Kitchen Restaurant, was based on the idea of eliminating the wait staff during a dining experience. A great front of house can add to a great meal, but a poor one can ruin it no matter how good the food …
A bench scraper is one of my favorite tools to have around the kitchen. It’s not something that will steal the spotlight from a shiny stand mixer, but it is something that comes in handy a lot when you work with breads and pastries. A bench scraper a rectangular tool …
hen you walk into a donut shop, you see lots of familiar treats. There are cake donuts with a variety of sprinkles, crumbs and glazes. There are crackly old fashioned donuts, also made with cake donut dough, that have a lot of texture to them. There are yeasted donuts in all kinds of rings, …
A few years ago, I published a recipe for Vampire Cupcakes. I absolutely love these cupcakes as a Halloween treat and I make them every year. They’ve also been a big hit with Twilight fans, True Blood fans and anyone who likes vampires in general. They …
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