Today I made one white boule, three loaves of baguette, and two pizzas (one with red sauce and cheddar cheese, and one with just pesto - that was more of a flatbread since it didn't have cheese).

I have to second the shout out to DiBruno Brothers - they are amazing!!!!! Definitely a must-visit when you're in Philly - in the Italian Market.

I haven't used the cupcake liners but I used to have a silicone bundt pan. I had been wanting to make lemon bundt cake and I found a wonderful, if a bit fussy, recipe from Cooks Illustrated. I pour...

I got an awesome pita recipe from my father-in-law that I can't wait to try. My husband also wants me to try making bread with white whole wheat flour, and I have a jar of San Francisco sourdough s...

When we were married 10 years ago, we registered for fine china and crystal. To our absolute surprise, we received all 12 settings of each! My husband picked out our pattern, a much more ornate pat...

I've never made them as cubes. That looks awesome. I do agree that homemade hot chocolate is in a different stratosphere from the powdered mix. I've made it homemade a few times and only ever do it...

Thanks JD523, I will check that out! Haven't made the tart yet. I did just do 2 batches of Daniel Leader's 4-hour baguette, and a pound cake from www.joyofbaking.com. I love when the h...

I'm thinking about making tarte tatin to bring to work next week. I've never made it before so it would be a fun challenge. I also need to make another quickbread, because my latest one (walnut bre...

We store our homemade bread wrapped in a kitchen towel. It works so much better than plastic or foil. We freeze whatever we aren't going to eat immediately. I make French toast on weekends with lef...

Probably another batch of four-hour baguette (from Daniel Leader's bread cookbook, found on the A Year in Bread blog), and maybe some breakfast muffins for my girls. Or some biscuits I found online...

I love to put turmeric in rice - it makes the rice turn an absolutely beautiful yellow color, and it gives it a really subtle flavor that makes it a lot more exciting.

I want to start making bread again - I have a sourdough starter bubbling on my kitchen island as we speak. I also want to try one of the brioche recipes from Peter Reinhart's Bread Bak...

OK now I want to make polenta too. I already made muffins this morning: 6 cinnamon and 6 chocolate chip. They were delicious. Tonight we are supposedly trying a new pizza place, so I will probably ...

I second the L'Occitane recommendation - I use their shea butter hand cream and it's the only thing that keeps my hands soft. I use it all winter long.

I have the medium size OXO one - just got it a month or so ago - and I absolutely love it! I've also been baking up a storm since it got cooler out, and this scoop is awesome. I use it for cookies ...

Brie, milk, eggs, butter (always about a pound of unsalted and half a pound of salted), olives, pickles, various salsas, various cold cuts, hot dogs, soy sauce, miso paste, tofu. And now thanks to ...

I usually put them in salads, with chopped romaine and other fresh veggies (my standard summer weeknight dinner). But now I am inspired to use them for cooked meals too - the pasta idea sounds love...

I tried making this tonight and it came out awesome. I skipped the bacon just because I didn't feel like cooking bacon tonight, and I used one can of black beans and one can of great northern beans...

I always go with butter. I have used lard in pie crust before, but I really do prefer the texture of an all-butter crust, and I like that it's reasonably healthier. I stay away from Crisco because ...

I've bookmarked a ton and even tried one, with a few modifications (the caper glazed pasta). It was great! I also got inspired by a frittata recipe and got my husband to make a fantastic frittata. ...