I’m starting to feel the slightest chill of fall in the air right about this time of year. Granted, I know that some of you have already experienced some early snowfalls, but it’s still fall in my mind. Fall is the start of comfort food season and soups and chilis start to …
The Field Guide to Candy is a handy little guidebook to, as the subtitle says, make and identify virtually every candy imaginable. Not having a master list of all the candies out there, I can’t confirm this statement, but there are 113 recipes in the book as well as a number of …
This past Saturday, I headed up to San Francisco for the 2009 BlogHer Food conference. It’s the first of what I think will be an annual conference series from BlogHer and was aimed at food bloggers. All of the breakout sessions of the conference covered topics that would be of …
I like roasted, salted nuts. But I also like nuts that are coated in sweet, crunchy shells, including honey roasted peanut and praline pecans. Praline pecans are similar to candied pecans, but tend to have a much thicker sugary coating on them. With a salted nut underneath, they’re indulgent and addictive. I …
Tempering eggs is a critical culinary process, especially when it comes to making puddings, custards and other similar recipes. Eggs are tempered when a hot liquid (usually milk) is carefully streamed into them, bringing the eggs up to a very high temperature without cooking them. When properly incorporated, eggs …
Way back in January, I said that one of my goals for this year was to finish a huge project: to write a cookbook. Unlike the resolutions that involve pledging to use that gym membership everyday (or at all), this is one that I can check off the list. I’m …
I am a big fan of the Halloween M&Ms this year. They’re not just black and orange, but black, orange, neon green and purple. The combination of colors looks fun, bold and a bit spooky. I honestly love the look of them. I wanted to showcase their bright seasonal colors in something …
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