Pâte de fruit candy jewels from rosemary infused pear juice. This past weekend, a group of 20+ of us gathered for a potluck at the lovely home of Lynda of TasteFood to celebrate the release of a cookbook featuring a number of us with our winning recipes. We’ve all competed against each other in recipe development contests on Food52 over the last 2 years, and have slowly evolved into a very ...
Rosemary Olive Oil (with Smashed Potatoes)
How to make rosemary infused olive oil, and a recipe for using it with smashed potatoes. For the next month, since the holidays (unbelievably) are upon us, I'll be adding some easy (and not-so-easy-but-worth-it) recipes for gifts from the kitchen. There are few things more personal than receiving a gift that was painstakingly created by someone in their kitchen. It could be something they created themselves, or be a treasured recipe that's been in the family for 3 generations - either way, it ...
Making a Simple Pie Crust
Step-by-step directions for making pie crust, with photos for each step. As promised earlier in the week, here's how I make pie crusts with photos! There are many ways to make a pie crust, and I've used them all at one time or another. But this is my favorite way - especially for a buttery crust like this one. A Few Cooking Tips If it's a warm day, and/or your kitchen is warm, you will have the best results if you place the flour, butter, food processor bowl and blade all in ...
Brown Butter Apple Pie with Cheddar Crust
Apples sautéed in browned butter and raisins, and tucked into a cheddar cheese crust. Last year I took a very fun week-long cooking class outside Albuquerque to learn more about authentic New Mexican and Mexican cooking. Like many classes like this, it kicked off with a group dinner so we could all meet each other. One of the other attendees ordered dessert for her appetizer and then had her entrée with the rest of us. I knew immediately we would get along. So how did it happen that ...
Pan-Fried Chickpea Salad & Curried Yogurt
Pan-fried chickpeas tossed in a curried yogurt for a healthy, filling salad. What a heart-full weekend this was. Last Friday I flew down to LA to stay with friends while I attended an amazing food styling and photography workshop put on by the White on Rice Couple. If you're interested in food photography, I highly recommend their workshops! This workshop was one of many amazing fund-raising efforts in this supportive food blogger community benefitting 'A Fund for Jennie'. Coordinated ...
Roasted Eggplant and Tomato Soup
Hearty, rustic soup of roasted eggplant and tomatoes with a Parmesan crostini. You might think that since this is the second recipe I’ve posted with eggplants in a starring role, that I like them. But I’d have to be honest and admit they’re not my favorite. They can be too soggy fare sometimes when I’m looking for something more firm and substantial, which is why I’ve spent so much time figuring out ways to minimize that sogginess. So sometimes, instead of trying to prevent a perceived ...
Fresh Farmer’s Cheese From Your Kitchen
Step-by-step instructions on making your own farmer's cheese, with photographs. Before the age of mass distribution and consumerism, dairy farmers started making cheese to preserve excess milk. Farmer’s cheese was one of the first, and arguably the easiest, they likely made, which is probably why this type of cheese has a wide-ranging culture and long history around the world under a wide variety of names such as chevre, paneer, Neufchatel, and Queso Blanco. Farmer’s cheese typically ...
Fig Apple Jam
Fig and apple jam with flavors of brown sugar, cinnamon, and orange. Figs are such a sensuous fruit, I think. When I eat them, I feel like I should be reclining on a divan with long lustrous hair spilling down my back; and lots of young muscular men fanning me with large palm fronds. And I should be Egyptian. OK, so none of that even remotely resembles my life. But I can still eat figs this time of year. And there is an abundance to choose from in the farmer’s markets now. There are ...
Gremolata Bread Crumbs
Lemon herb bread crumbs to add to pastas, casseroles, or vegetable tarts. If you're looking for a way to reduce sodium in your diet, making your own breadcrumbs is a great way to start. Store-bought seasoned breadcrumbs can have as much as 1,056 mg sodium in a 1/2 cup, so if you're trying to keep your sodium intake under 1500 mg, store-bought breadcrumbs isn't the best way to do it. MUCH better to make your own. And they're soooo easy to make. I make my breadcrumbs like a Gremolata with lemon ...
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