Tag: recipe
group name: kmapprentice
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September 18, 2007 11:02 PM EDT --
Some people insist on doing things the hard way, the complicated way, and I will gladly admit to being one of them - especially when it comes to bread. Not all the time, mind you, there are days when I . . . more
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February 09, 2007 08:06 AM EST --
How much does a cup of flour weigh? Seems like a simple question, but it is actually anything but:
What kind of flour: all-purpose, cake, bread, pastry? (Whole grains just complicate this equation . . . more
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January 07, 2008 05:33 PM EST --
The first week of January is the time of year for lofty goals and noble aspirations and the food world is no exception. Food-related resolutions seem to fall into two categories: Proscriptive . . . more
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June 16, 2007 04:36 AM EDT --
June is rich with the promise of long summer days filled with picnics and bonfires by the lake. And ice cream, lots of homemade ice cream.
Confession: I can never get enough homemade ice cream. . . . more
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January 30, 2008 06:04 PM EST --
A new cook has so many things to remember. All those terms (in French, no less); which tool to use for which task; how to take a whole, raw ingredient like a pineapple and turn it into pineapple slices; . . . more
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November 14, 2007 09:54 PM EST --
When I went outside the other night to look for the newly dazzling Holmes comet , I noticed a distinct nip in the air and a slight crunch to the grass. Fall was creeping in on little cat feet. The . . . more
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February 27, 2007 07:17 PM EST --
For a number of years now, I have been fortunate enough to live in a house that had blueberry bushes in the garden. Right now I have about eight bushes, which having been attentively pruned and tended . . . more
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March 03, 2008 07:05 PM EST --
A ballerina floats across the darkened stage, a dying swan en pointe ... feathery light, ethereal... Anna Pavlova, in her signature role of the dying swan...
The Pavlova is one of those . . . more
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April 17, 2008 06:23 PM EDT --
I am a big fan of food that delivers showy results with a reasonable amount of effort. I like food that scares people even better. I don't mean "scares" like some of the stuff that Steve . . . more
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January 17, 2008 10:22 PM EST --
When I was a kid, I was not exactly enamored with lamb. It wasn't common fare around my place and, when it was served, it was one of the few meats that got the utterly unimaginative preparation of . . . more
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