There are times when it’s easier to use pre-made or frozen pie crust. Wait, what? Go on: Scold me if you want. When you’ve already been going for 12 hours by the time 6 pm rolls around, sometimes convenience wins. That said, when I do have the time, I definitely always make my own crust. Nothing compares.
Somebody help me: After 35 years, I think I’m developing a sweet tooth. Tragic, right? Get over it and join the rest of the world, Mouse. I know. All my life, I’ve always been a salty snacker. I’d happily chomp on cheese over chocolate, pizza over pastry, meat over munchkins. You get the picture. But […]
Step-by-step instrux for making sweet and savory turnovers, stuffed with apple, bacon, and cheddar cheese–and fragrant with warm spices.
Death by chocolate? Yes, please! Honestly, I couldn’t think of a better way to go. This ice cream is easy to make, and gets its luxurious chocolate flavor from a generous amount of cocoa powder, chocolate chips, and chocolate liqueur. It actually really tastes just like frozen chocolate ganache. Frozen. Chocolate. Ganache. (For real.) Breakstone’s […]
This pizza is easy enough to pull off on a weeknight. It’s my 2nd entry in Breakstone’s Battle of the Kitchen Bloggers, hosted by Sandra Lee. (Vote & you could win $2,500!)
This is my appetizer entry in the Breakstone’s Battle of the Kitchen Bloggers! Check out what Food Network’s Sandra Lee thinks of my recipe! Plus, you can vote and enter to win a grand prize of $2,500!
I put figs in the same camp as black licorice: People love them—or hate them. There never seems to be a middle ground. If you’re in the first group, then man-oh-man, are you in for a treat. Personally, I love figs. (And black licorice, if you’re keeping score.) They’re sweet; they’re earthy. Not to mention, […]
Hands down, my favorite dessert has always been a dish of good vanilla ice cream drizzled with honey. Kinda boring for a food writer, right? I mean, don’t get me wrong, I’ll happily consume your fancy final courses. Give me your tortes and tartes, your cheese plate composé with matched dessert wines, your convoluted, sugary […]
OK, so that’s sort of a trick title. “How to Reheat King Crab” would be more accurate. In the U.S., almost all the King Crab you’ll find in stores is already cooked. (It’s caught, cooked, then blast frozen to preserve its fresh taste.) This one is more method than actual recipe. The goal is to […]
As I write this, my angel food cake is upside down, cooling in the kitchen. Upside down. You heard me right. Making angel food cake is one of the great acts of culinary faith. After separating a dozen eggs, beating them to soft peaks, and baking your cake in a quake-free kitchen, flipping it over […]