My first experience with yeast was not using it, even though I was supposed to. I’d followed a recipe in the Betty Crocker Boys and Girls cookbook, except not really. It was my thing to do when I was 11-12 years old, to get up early on Sundays and bake some kind of coffee cake.
Unlike most of you bloggers during our world-wide quarantine, I haven’t been baking cakes and pies and sweets and treats. Mostly that’s because I’m not a baker. I can bake yeasted bread in my sleep, but bread isn’t what I wanted to create in my kitchen during my isolation. I cooked instead. But one day
A while back I wrote a post on a young man who is a spice expert. His name is Lior Lev Sercarz, and he opened a spice store called La Boîte in New York City in 2007. I titled the blog post The Spice Companion, because that is the name of his first book, published
I’ve had a love affair with crêpes since I was a little girl, which is when I learned how to make them. I would make a “stack,” sprinkle a little white sugar on them, and eat them just like that for breakfast. My first introduction to crêpes was when my mother made Crêpes Suzette. My
These apple slices were sautéed to top a savory dish, namely the chicken breasts served with a bacon cream sauce I made yesterday, shown in the photo above. Sautéed apples aren’t something you have to have in your repertoire, but once you learn this simple technique, you’ll be amazed at how often you’ll be tempted
Before you get too excited, I must warn you that this cheesecake is not for dessert! I have made sweet cheesecakes with chèvre before, and they’re fabulous, but this one is classified as a savory first course – perfect for a holiday meal. I had a recipe once for something similar, but for the life
For a significant part of my life I can honestly say that I worked tirelessly to get people into the kitchen to make home-cooked meals. It makes so much sense from an economic standpoint, as well as for health and wellness reasons. Home cooking is generally less expensive and healthier than meals eaten out or
I posted a while back on Bruschetta di Ricotta, savory crostini topped with ricotta and baked, I wanted to do something similar that would be an option for breakfast. Or maybe even dessert, depending on your tastes. So at the same time I was baking my sliced French bread for crostini, I opened up a