Seeking to foster a renewed interest in home culinary arts among experienced home cooks.
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These shortcakes are light and airy, but they didn’t rise high enough to take to the county fair–but good. Readers don’t need instructions on what to do with these–and strawberries and whipped cream–save for the neat idea, I read somewhere, to puree some of the strawberries and pour them over the bottom shortcake half and …
Saw some very nice buttermilk biscuits at Balducci’s a couple of weeks ago for something short of a dollar a piece. My frugal gene (I have one) balked and said “leave this place; go home; make biscuits.” Well, I bought them anyway swayed by my instant gratification genes (plural). Breakfast cannot get more better than …
We’re en route to Williamsburg, where we’ll taste this pie with friends. It’s butter, sugar and spices with pears on top with pecans, then sautéed to caramelize, then cooled and covered and tucked with pie crust dough, then baked at 425F until the pie crust is done. Easy enough…But then flipping over the cooled but …
It’s the season for apples and cranberries, so why not put them together? Surfing around in Cook’s Illustrated, which I subscribe to online for its archive, I came upon a pie recipe with apples and cranberries. It prepped the cranberries and apples separately and then layered one under the other to make the pie. It …
This is one of my signature recipes. I have worked on it and baked it for years. The addition of pepper and hot sauce gives the bread a distinct aroma out of the toaster as well as a sharp taste. Adding a hard cereal gives it a nice crunchiness, if you like. The Little Woman …
Rhubarb is a veggie that looks like celery with a sunburn. It is wonderfully tart. So please, do not drown rhubarb with so much sugar and sweet fruit that you concoct something your guests describe with a shrug (when you’re away from the table) as “Oh, it’s strawberries and ah, something else.” Two years ago, …
Every spring I have to make a rhubarb dish. Folks from the US Northeast and Midwest understand as do folks in the Middle East, most others have never eaten the stuff. Rhubarb is a vegetable that looks like celery with a sunburn. It’s tart and it’s non sweetness sets off sweet fruits and rich fatty …
Prior to hothouses and refrigerated 18 wheelers, the appearance of rhubarb at the market was a harbinger of spring. It’s still a seasonal veggie (aye, veggie) but shows up as early as January. In appearance, rhubarb looks tropical with its washed red color, but most of the stuff is grown in the northwest. According to …
These shortcakes are light and airy, but they didn’t rise high enough to take to the county fair–but good. Readers don’t need instructions on what to do with these–and strawberries and whipped cream–save for the neat idea, I read somewhere, to puree some of the strawberries and pour them over the bottom shortcake half and …