Monthly Archives: October 2008
Overnight Chocolate French Toast
If you find yourself with a stray loaf of chocolate bread in your kitchen, you can get into all sorts of devilishly decadent trouble with it.
You could toast it and slather it with loads...
Bitter Triple Chocolate Bread
Warning: This is not an ooey-gooey, sticky-sweet bread.
It's a kind of grown-up yeast bread. It's rich and dense—and is the sort of thing you can use to make out-of-this-world peanut butter sandwiches or decadent...
Maple Fireside Nightcap
Last week, our dear friends the Lady Otter and D. Bunnyhunter brought us a little jar of Macallan's Amber Liqueur to sample.
Made by Scotland's The Macallan, this is an amazing whiskey liqueur with notes...
Rib of the Week: Candied Maple Sesame Ribs
I'll say it again: I swear we eat more than meat.
The ribs I made the other night got me thinking about other seasonal, autumn-y things I could do with beef spare ribs.
These are a...
Beauty and the Feast, Part I
Welcome to Beauty and the Feast, a series of food-based skincare reviews.
Let me tell you a little secret.
For all my video game playing, comic book reading, and UFC watching, I'm secretly a girl-y girl...
Quick Meat Ragout with Orecchiette
This is a rich and hearty sauce that you can make in just about the amount of time it takes to boil a pound of orecchiette.
Honest.
Italian for "little ears," orecchiette are those nickel-sized round...
Cider Cooked Cornish Game Hens with Apple and Bacon
I love cornish game hens because they're so sweet and small. They cook quickly. And with very little effort, they transform into a ridiculously impressive-looking main course.
For as delicate as they may be, this...
Rib of the Week: Garlic and Rosemary Roasted Beef Ribs
I'm not sure if this happens to other people, but sometimes I really crave a rib roast.
You heard me right. A standing beef rib roast, as in that giant hunk of roasted beast that...
A Photo Tour: Apple Picking at Brooksby Farm
I have a peck and a half of apples sitting on my kitchen counter. There are Macouns. Red Delicious. Courtlands. I know I'll probably make some kind of pie or rustic tart, but I'll...
Old-Timey Sunday Waffles
These waffles are crunchy on the outside and egg-y and moist on the inside.
The Angry Chef and I both like ours slathered with thin slices of cold butter and dripping with good, local maple...