This has become a go-to dish at parties--I have never gotten such open-mouthed amazement as when I make this. I went to a book signing by the (delightful) Lee brothers and they suggested starting ...

Last year I made a ton of caramels in a cheap pot that took me a couple of batches to get the hang of, so I had one or two batches that were partially or entirely hard. They taste just like toffee...

We've had big batches of apples and Bosc pears in our CSA, and made two batches of apple/pear sauce. We just used about a half and half mix in our regular applesauce recipe. I love the nubbly tex...

How large is the gap between the blades? It looks like a stellar fettucine/cheese straw/grissini slicer to me, hehe.

I've been vegetarian for 17 years, since I was 10. I don't know if there's a history of fervent vegetarian-preaching here, but the "don't get all huffy, veggies!" warning kind of rubbe...

Aimi, one of the reasons that I actually retained from reading about it is that high fructose corn syrup inhibits production of leptin, a hormone produced by our fat cells that tells us we're full ...

I love the posts on the Hollywood Farmer's Market--I go to it every week, and think it's exciting to see the produce I looked at on the blog! lol. Nerdy, yes.

Hobnobs dunked in River Shannon Breakfast Blend from Upton Tea.

My very favorite is pu'erh (I order from Upton)! But I have a number of others I'd love to try in this too.