I love cookbooks. My collection sprawls beyond my shelves and vary from old to new, English to other languages, classic to modern. Most cookbooks are…
Dough Part 3: Flour, Yeast and Bread Basics
It is time to really take the plunge. That is, move on to yeasted dough. There are many intricacies to bread and we will talk…
Doughs Part 2: Non-Yeast Breads
As we tackle our fear of dough, we work our way from the easiest to hardest. Well, maybe hard is not the word. Let’s say…
❤️Valentine’s Menu: Creme Brûlée
Make this dish for your special someone and they will love it! ❤️❤️ I love creme brûlée, however I rarely eat dessert at restaurants because…
❤️ Valentine’s Menu: American Wagyu
Try this easy and special dish for your Valentine’s Day dinner! ❤️Not much to do here except heavy salt and let sit at room temp…
Dough Part 1: Crusts
Most home cooks I talk to will tell me they are most afraid of doughs. Whether it be yeasted or flaky, pie or loaves, they…
A Guide To Starch Thickeners
Throughout the year, we have established many fundamentals of cooking. We learned what mirepoix is and used it to flavor stocks and slow roasts. Now,…
Easy Brownie Cakes
These moist and delicious brownie cakes are so easy and quick to make. They are really yummy and are lighter than traditional brownies, with the…
Insalata di Mare
This is a simple classic Italian seafood salad. The key here is lightly simmering/cooking the seafood in rich, flavorful white wine mussel broth. Pro Tip: …
White Bread – No Knead
If you’ve visited the site before, you know I love to bake. However I’m not always the best planner. That means, I may decide to…