@aperocot -- mmmm, millionaire's shortbread! I've made a few versions, always delicious no matter what, but mine never seem to hold together. Perhaps you'll have better luck on that end.

The S'Mores cupcake post this week reminded me to make the...

Just some plain vegetable oil will take off any label if you rub it on and let it sit long enough (like overnight) it peels right off. No elbow grease or special things required. I al...

My oven doesn't go that low either. When we first started foraging my husband rigged up a dehydrator a la Alton Brown, i.e. some rigid air filters, a box fan, and a bungee cord. We qu...

These are called scotch pancakes in England. My family always made our own sturdy, little, reheatable pancakes so we grew up with this idea. But you can also buy them in packages in t...

Dorie Greenspan has a recipe in her book Paris Sweets for Earl Grey...

- a buche de noel for a January birthday and as advance practice for next Xmas. - oatmeal anadama bread - cheesecake bars layered on a brownie bottom - a bunch of new kinds of sco...

Wow, I'm dying to see more photographs of that unit! Like all the different compartments and areas and inside, etc.

Mmm, I love a good sweet potato fry. I'll be trying these baked ones for sure! My holy grail for sweet potato fries are the ones I ate years ago at The Shrimp Shack on St. Helena's Is...

I agree that the Frigoverre containers look sleek and appealing but the two Frigoverre containers I've owned eventually chipped around the rims whereas all my Pyrex, new or vintage, is as sturdy as...

Count out loud. Always works. Really.

Mmmm, we're all out of chili powder and there's a Penzey's just 5 miles away. I find it super hard to make decisions in that store so it's great to get reviews and recommendations like...

I use Bar Keeper's Friend and it really does the job. But if your glaze has gotten really porous with age soaking it with some Efferdent (sp? you know, that fizzy denture cleaner stuff...

But if I did have tons of them, I'd want to strip them down to the bare metal. I bet they'd look great grouped together. Martha did a little how-to on this idea:

I think I've only ever bought one tin of the McCann's and then promptly switched to buying steel cut oats from the bulk bin. No extra packaging or tins accumulating and seriously, no difference in...

Oh, and if there's a lot of fat, I pour it off first.

My methods developed out of trying to find ways around using paper towels at all. I give our cast iron skillet a good scrape with a strong flat edged metal turner to get a flat surface...

I've only tried two flavors or Siggi's Skyr but it has a mouthfeel that freaks me out! I liked the tartness but there's a "dryness" (like when a wine is super super dry -- but really intensified) ...

Yeah, Kassie! Add fermenting foods like sauerkraut, kim chee, and vinegar to my list too. Or is that already one of the categories of preserving? See? I need to know more about this ...

I like Amore as well but I often go for the can of paste because of the price. When I open a new can of paste and use the tablespoon or two called for, I always open up the other end o...