Monthly Archives: November 2008
Hot Buttered Rum Pecan Sundae
The topping for this sundae has all the rich, buttery flavor of pecan pralines—without the time or trouble involved in candymaking.
Basically, this recipe makes a mini-batch of pecan candy by superheating a small amount...
Round 2 of The 2008 Fabulous Food Blogger Awards: Five More Foodies
I'm having a serious case of Food Blogger Love today.
I know I just did Round 1 of these awards a few weeks ago, but I continue to be bowled over by the volume of...
Decadent Sweet Cream Rice Pudding
Rice has got to be one of my favorite foods. Fried rice. Buttered rice. Jambalaya. Rice crackers and krispies. You name it, I most likely have a closely-guarded stash of it in my cupboards.
I...
Rib of the Week: Pork Spare Ribs with Cocoa Spice Rub
These ribs borrow heavily from Mexican mole—that dark, rich concoction of onion, garlic, several different kinds of chili peppers topped off with a good dose of chocolate. You usually see it served most with...
How to Make Sourdough Bread, Part 3: Grilled Cheese with Prosciutto
This article concludes my series on how to make homemade sourdough bread.
In Part 1, we looked at what sourdough starter is and how you can use it to make a sponge. Part 2 discussed...
How to Make Sourdough Bread, Part 2: The Dough
Welcome to the second part of my sourdough baking series. This is the part where you make and bake amazing, nibble-worthy loaves of bread.
Yesterday, I made the sponge for my bread using my sourdough...
How to Make Sourdough Bread, Part 1: The Starter
There's nothing like the smell of fresh baking bread. Make that bread sourdough, and I'm in heaven.
The sourdough recipe that I start below produces a moist, flavorful, and chewy bread that can stand toe-to-toe...
Split Pea Soup with Homemade Pork Stock
This soup was a happy accident.
Normally, I make split pea soup the way a lot of folks do: I simmer split peas in water with garlic, a handful of diced carrots and onions, and,...
Happy Birthday, Angry Chef!
Happy Birthday to my dear husband, The Angry Chef, who turns 857 today!
We celebrated this past weekend at our favorite Chinese restaurant—a place I fondly refer to as the Golden Dragon—with a small group...
Oatmeal Walnut Chocolate Chips Cookies
I think the weather's finally officially turned colder here in Boston. Let the baking begin!
These hearty cookies are really buttery and somewhere in between chewy and crisp. They're speckled with oatmeal and studded with...