i made this a few nights ago - it was my first time cooking goat at home. i had to make a few substitutions (dates for prunes, red onion extra garlic for shallots), but i loved the result. it was...
i bought a small black truffle from oregon to shave over a soup once, and found it to be really good - it probably didn't have the intensity of flavor of the ones you'd import from italy, but it wa...
made this tonight after finding some nice broccoli at the farmer's market. it helped me use up some currants that i've had stored for a long time now. i used sliced almonds instead of slivered (sin...
i've made the flickr recipe posted by thousandfold before with success. the cream cheese frosting was a little runny, but i probably just didn't add enough powdered sugar. strawberry cake is my fav...
i too love oatmeal but it's been so hot in the bay area i've been wanting nothing but cold meals, so i made this last night - it's so good! i used dried apricots and put them in overnight with the ...
i tossed a couple trays during last year's cure - i realized that i could just use a container like you describe if i ever needed more than one tray's worth of ice (for a dinner party, say). but i ...
i would suggest noting that you should not open the oven door at all for at least the first 20 minutes or so (depending on what is being baked, as stated above), otherwise you will end up with not-...
i just put this in the oven, but i was perplexed as to why i had so much more batter than could fit in my cake pan - granted, i'm not using a springform, so mine is probably shorter - but i decided...
i made this tonight, too (the post was so convincing!) - really amazing flavor, i couldn't stop eating it. but the breast meat was a tad dry for me, even though i left the lid on for the first hour...
i use the trader joe's sponges but they do fall apart on me kind of quickly, like after a few weeks or so. i wonder if the w-s ones are somehow sturdier? also i like the TJ's sponges because they a...
thanks for the post (and for the link to mark bittman's TED talk, i hadn't seen that yet).
i feel like i've done a lot in terms of my own personal choices - i shared a grass-fed/finis...
i've been recently obsessed with david lebovitz's recipe for butterscotch pudding - it's just amazing, really addictive, and as one friend put it, it's a very "adult" pudding flavor (especially sin...
cass, if you were making gougeres or something with pate a choux dough, the key to those is to make sure the flour gets cooked at a high enough temp. with the water and butter - the liquid should b...
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i made this a few nights ago - it was my first time cooking goat at home. i had to make a few substitutions (dates for prunes, red onion extra garlic for shallots), but i loved the result. it was...
in sf, there is a stand for The Critical Edge at the ferry building farmer's market that sharpens knives, and i think they do it ...
i bought a small black truffle from oregon to shave over a soup once, and found it to be really good - it probably didn't have the intensity of flavor of the ones you'd import from italy, but it wa...
i started saving bacon grease after making these maple bacon cupcakes , and now use it regularly for fryi...
made this tonight after finding some nice broccoli at the farmer's market. it helped me use up some currants that i've had stored for a long time now. i used sliced almonds instead of slivered (sin...
i've made the flickr recipe posted by thousandfold before with success. the cream cheese frosting was a little runny, but i probably just didn't add enough powdered sugar. strawberry cake is my fav...
i too love oatmeal but it's been so hot in the bay area i've been wanting nothing but cold meals, so i made this last night - it's so good! i used dried apricots and put them in overnight with the ...
i tossed a couple trays during last year's cure - i realized that i could just use a container like you describe if i ever needed more than one tray's worth of ice (for a dinner party, say). but i ...
i read this post a while back about the success of cook's illustrated (in its many forms) and found it quite interesting:
i would suggest noting that you should not open the oven door at all for at least the first 20 minutes or so (depending on what is being baked, as stated above), otherwise you will end up with not-...
i just put this in the oven, but i was perplexed as to why i had so much more batter than could fit in my cake pan - granted, i'm not using a springform, so mine is probably shorter - but i decided...
i made this tonight, too (the post was so convincing!) - really amazing flavor, i couldn't stop eating it. but the breast meat was a tad dry for me, even though i left the lid on for the first hour...
i use the trader joe's sponges but they do fall apart on me kind of quickly, like after a few weeks or so. i wonder if the w-s ones are somehow sturdier? also i like the TJ's sponges because they a...
thanks for the post (and for the link to mark bittman's TED talk, i hadn't seen that yet). i feel like i've done a lot in terms of my own personal choices - i shared a grass-fed/finis...
i've been recently obsessed with david lebovitz's recipe for butterscotch pudding - it's just amazing, really addictive, and as one friend put it, it's a very "adult" pudding flavor (especially sin...
my current favorite weeknight egg meal consists of an over-easy egg mixed with smoked salmon over brown rice.
i just made granola bars last night that called for a lot of honey (2/3 cup!). i also love honeycomb spread on some toast with a little cheese - yum!
ooh, thanks for the link to the sables korova recipe - adding that one to my list. the recipe that i've been desperate to try is
cass, if you were making gougeres or something with pate a choux dough, the key to those is to make sure the flour gets cooked at a high enough temp. with the water and butter - the liquid should b...
david lebovitz had an interesting post recently about corn syrup. he doesn't think substitutes shou...