Still not a cranberry sauce fan? Maybe bacon will covert you
Admittedly, I’m a bit of a freak when it comes to cranberry sauce. Nonetheless, I can’t help but think there is something seriously disturbed about people who claim to not like it. Because what is...
View ArticleForget turkey – try roast chicken and pork this fall
Many years ago, when I was in cooking school, our French chef teachers taught us a technique for preparing poultry called “à la crapaudine.” This translates as “in the manner of a toad.” It involves...
View ArticleEating meat comes with responsibility
‘How do you feel sending animals to the butcher,” is a question I’m often asked. Of course, I don’t like it. The return question I want to ask is, “How do you, a consumer of meat, feel about it?”...
View ArticleA slow cooker cookbook the whole family will love
Being asked to write a review of a Crock-pot cookbook is like being asked to write my love language. Being the mom to five kids, two grandchildren and a few foster children who insist on being fed each...
View ArticleWe got an up-close look at how a pie is made at The Crust & Crumb
You can’t really bring up Thanksgiving without your favorite pie combination creeping into the conversation. Pies are as big a part of the holiday tradition as football, turkey and family. So we went...
View ArticleCaramel candy: an annual tradition
My favorite candy in the whole world is a good caramel. Which is why, for 30 years, I have been making them every holiday season to give to people I care about. Over the decades, I have tried a lot of...
View ArticleTemper chocolate for perfect candy
Apologies for this not-at-all-humble brag, but I give the best homemade candy to my friends at this time of year. As in, spouses-hide-it-from-one-another, good candy. I have been doing this for 30...
View ArticleKeurig Kold makes great soda – for a steep price
The dream of home soda-making is persistent, but elusive. If you drink a lot of soda, it would be convenient to be able to buy the syrup and make the stuff yourself – no more lugging home cans from the...
View ArticleDespite lack of eggs, Just Mayo says it’s keeping its name
Just Mayo says it will get to keep its name, a decision that caps a rollercoaster year for the vegan spread that has rattled the egg industry. Just Mayo’s maker Hampton Creek says it has worked out an...
View ArticleThe best
When I worked as a pastry chef at The Cleaver Company in New York City more than twenty years ago, one of our most requested recipes was this lemon tart. I have no idea who originated the recipe – it...
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