I just made nocino for the first time myself. I'd never heard of it before last fall, and now people are writing about it all over. I live in Corvallis OR, and picked the walnuts arou...

We just use a stainless steel bowl (one of many that we use for various kitchen tasks). It's small, but super easy to clean and we always have one. Granted, we dump ours up to twice a...

Well, this recipe sounds ok, but I know that the David Lebovitz recipe rocks. It firms up beautifully, and is everything I wanted in a butterscotch flavor: Check it at:

Zipper? You've got to be kidding me. Just make sure your apron has ties long enough to wrap around the front, and tie in the front. That way you've got a cord running all the way aro...

Immersion blender all the way. The footprint is so small (we keep ours in a corner of a cupboard right by the door), and it's tons safer than transferring hot (chunky) liquids to a foo...

The best use of coconut cream/milk I've found is to make coconut ice cream: 4 parts coconut cream/milk to 1 part sugar, optional shredded coconut chill in ice cream maker...

Oddly, my daughter (2.5) and I did make pasta this weekend. Some hand-rolled noodles on Saturday, then squash/hazelnut/caramelized-onion ravioli on Sunday. My gripe is that the pasta ...

I answered, "No" but in truth, I do use it all the time. It's called seasoned cast iron. And, as far as cooking eggs, I use an enameled pan, works well with a littl...

Mmmmm.... caramels I just made a batch using sweetened condensed milk instead of the milk/corn syrup. I'll have to give this variant a try.