September Kitchen Challenge: Bacon
Moving right along, from tofu… to bacon (seems like a logical transition to me). We’ve never really explored the art of charcuterie before (mainly due...
Moving right along, from tofu… to bacon (seems like a logical transition to me). We’ve never really explored the art of charcuterie before (mainly due...
I’ll be darned if I let peach season slip away without squirreling away at least a few jars of something peachy. Time was running out,...
Honestly, I think one prerequisite of “amusement park fare” is that you look completely ridiculous whilst you eat. I mean, c’mon… cotton candy? Turkey legs?...
After making these brownies a few weeks back, I couldn’t stop thinking about them. That topping, like an extra chocolatey, peanut butter rice krispie treat,...
Well, it ain’t pretty. But it’s tofu. Mission, accomplished? The whole process was oddly similar to making mozzarella, only a bit more… beany. And you...
It’s clearly peach season, but the end is nigh. While I’m not sure if I’ll make it out picking before the last of the fruits...
I call this one “conquering your culinary fears” (aka I made caramels and didn’t die.) You see, I’ve had this irrational fear of cooked sugar...
I had a dream. And in that dream I was eating pomegranate nachos (or was I cooking them? Or just thinking about them? I can’t...
The first rule of entertaining: always stash some for yourself. Especially when it comes to dessert. Because after the crowd of tipsy beer-fanatics have their...
As you might have realized, no jam that comes out of my kitchen is finished until it has a pretty label. The label not only...
I told you we picked a lot of blueberries. In fact, the tart and ice cream were attempts to use what was left AFTER all...
Blueberries are a miracle of color. When first picked, their skins are mottled blue with a hazy white film (also called the bloom, a natural...