Oh, dear. We’re in trouble. Until recently, gorging on the incredible offerings of Momofuku Milk Bar were limited to actual trips to New York City. But now recipes for their famous crack pie and irresistible compost cookies have started circling the web – and our kitchens. Have any of you actually made these recipes yet?
Have you ever put on a pair of jeans or a sweater the morning after you’ve cooked a big meal, and find that your clothes still have a faint, lingering eau de pot roast? Short of putting them through the wash, here’s what we do to get rid of the odor!
As kids, a bowl of mac and cheese just seemed to taste better if the pasta was in the shape of our favorite cartoon character. As adults…well…we still love pasta that comes in silly shapes! What about you?
Mincing several cloves at once is one thing, but if you only need one or two cloves, you can leave your knife in the drawer. Mincing garlic with a fork makes the job quick and easy. Take a look!
We’ve been in the mood for Indian all week, so this weekend we’ve got curry on the menu. The long list of spices for many Indian recipes can seem intimidating, but really, Indian cooking is all about using what you have and being creative. Fun times! What are your favorite Indian dishes to make at home?
Right around this time in the year, we always seem to start craving tea instead of coffee. There’s something in the soon-to-be-spring air that makes us want the floral flavors of tea in our mugs! Our tea collection is in some serious need of restocking – what teas are you drinking right now?
La Grigne [pronounced (roughly!): la green-yeh], noun: In baking terms, this refers to the little lip of crust that pulls away from the body of the baking loaf right along the score-marks slashed in the surface. In french, this literally means “the grin.”
The bakers in our midst will know how challenging it can be to get a good grigne on their loaves. Here are a few thoughts on how to get it right!
We really can’t say enough good things about Christie Matheson’s book, Salty Sweets, but we’ll add just one more: “Toffee Cookies with Dark Chocolate Glaze.” It speaks for itself, no? This recipe is the perfect embodiment of the Matheson’s salty-sweet manifesto — not to mention a showstopper for any occasion!
These handy rotating serving platters were once a fixture on every dining room table, but you really don’t see lazy susans all that often anymore. We think they’re really quite handy! Maybe it’s just a case of nostalgia, but we’ve been thinking about finding one of our own.
If you’re ever in need of an extra-impressive dessert, dobos torte has got you covered. From the thin sheets of cake layered with rich chocolate buttercream to the wedges of crunchy caramel on top, this is cake like you’ve never seen it before!
Can a single dish or meal capture the spirit of a particular place? Or even just a particular moment in time? That’s the idea behind this photo montage from the new online photography website, Pictory. These are more than just gorgeous shots of food – they tell a story, too!
We hadn’t even moved beyond the cover before we were reaching for our measuring cups and mixing bowls. We can’t remember the last time we felt such a strong call of “Must make this!” in reaction to simply picking a book off the shelf! And, folks, those cupcakes on the cover are really just the beginning.
If a recipe calls for “frenched onions” or tells you to french-cut your onions, this simply means to cut the onion into thin wedges from stem-end to root-end. This gives you very thin strips of onion that are (more or less!) the same length – great for stir-fries, caramelizing, and lots of other presentations. Here’s how to do it!
Crunchie bars are one of our absolute favorite British candies. Called Violet Crumbles in Australia, these are airy bars of caramel-like “honey comb” coated with a thin layer of chocolate. So far our addiction has been limited by the availability of the candy bar here in the states – but no longer!
We have most of a bag of butterscotch chips sitting in our pantry after making a batch of blondies, and are scratching our heads over what else we can make with them. We’ve also gotten a little addicted to sneaking a few chips at a time out of the bag, and need to nip that in the bud! Any suggestions?
For such a geographically small country, Belgium sports quite an impressive number of beer styles – and delicious ones at that! Belgian beers are primarily ales (as opposed to lagers) with a heavy emphasis on malts and a lot of fruity yeast flavors. What’s your favorite style?
For years, the Sam Adams spring seasonal has been a white ale – a very tasty white ale, we might add. This year, the brewery decided to change things up on us and they’ve put a Czech-style pilsner in their spring spot instead. Say what?! Let’s see how this “Noble Pils” stacks up, shall we?
We hear about a new bad-for-you ingredient or must-have superfood practically every day. We might not always leap to change our diets after hearing about them, but one thing is for sure: we’ve started reading ingredient lists a lot more than we used to. There are a few specific things we make sure to check before buying.
It’s practically an urban legend: a man heats water in the microwave for a cup of instant coffee. While taking the cup out of the microwave, he notices the water doesn’t have any bubbles…at which point, the water boils up and explodes, giving him burns on his face and hands. Is there any truth to this myth?
Let’s face it, cooking is the way to anyone’s heart – man, woman, or child. And when that particular person is someone you’d very much like to impress, then the question of what to make becomes of the utmost importance! Here are a few of our favorite “dress to impress” dishes. What are yours?