Contrary to popular belief, souffles are actually pretty easy to make. You just need to follow a few rules—and not breakdance in the kitchen when they’re in the oven.
Warning: Baking this cake will fill your kitchen with the irresistible smell of oranges. This is a slightly modified version of a recipe I saw recently in Saveur. It’s a buttery pound cake shot through with freshly grated orange zest and soaked with sweet orange syrup.butter, cake, orange, sugar
These brownies are dark, fudgy, and shot through with ribbons of smooth peanut butter—and dotted with bits of molten chocolate. This recipe could feed an army. If you have a strong sense of self preservation, cut the recipe in half and make it in a smaller baking dish.brownie, chocolate, peanut butter
Hope you all had a fabulous holiday and new years! The Angry Chef and I spent New Year’s Eve nestled in with the good folks from The Salem Insider and Rippin Kitten. The company was outstanding. There was a roaring fire in the hearth. We had a handful of toasty cocktails. Honestly, I couldn’t think […]caramel, chocolate, orange, sea salt
Candied fruit peel is one of those miraculous acts of culinary alchemy. You take tough, bitter fruit rind that’s packed with oil you could use to polish your furniture, and, thanks to the magic of sugar, transform it into heavenly, fragrant candy.
These bars are one part candy, one part cookie. For this recipe, cinnamon-laced brown-sugar shortbread is draped in a rich fudge topping that’s half chocolate ganache, half dulce de leche.