For a friend’s recent birthday, she requested tiramisu as the dessert of choice. I had never made tiramisu before, but Rebecca had made it once, and we had a few recipes on hand that made it look interesting. I say …
This past weekend, Nikki and her husband Jon came to visit, and requested that we make ravioli while they were here. We also had a million other things to do, but managed to squeeze it in between the hot dogs, …
Hello Everybody, Today we are going to delve into the world of chicken! Specifically we are going to talk about Beer Can Chicken. Now for many this isn’t a new thing. But in case you have never heard of this …
I searched far and wide for a kabob recipe that sounded more delicious than the one we made for Cucina Fresca last year, but in the end nothing sounded more delicious than our own special blend of spices. So for …
For January, the month of leeks, we wanted to make at least one traditional leek recipe. The first thing that came to mind was, of course, potato leek soup. But which recipe to make? My mother solved the problem by …
Sunday mornings are my favorite for a breakfast that’s out of this world. Saturday mornings are owned by soccer, but on Sundays the pace is slower, and time seems to stretch further. Usually, I end up with an egg sandwich …
One of my east coast reasonable ladies sent me some GF King Arthur Cookie Mix to celebrate my one year anniversary of moving to LA and I’m sure glad that she did. The cookies were so simple to make (a …
Update: We have a new and improved version of this tutorial! Go here. Happy Valentine’s Day! One year ago, Jessica sent Mary and I this blog post by I Am Baker for a photo shoot about hearts in weird places. This totally qualifies. …
March’s Food Network Magazine is the chocolate issue. Jeff brought it to me at work, which meant that it went around the cubes, and landed in the hands of Jasmine. Whose birthday happened to be last week. So she marked …
We can’t help ourselves. We just love cumin, and we couldn’t wait any longer to dedicate a whole month to the pursuit of new cumin knowledge. And so we’ve chosen cumin as our ingredient for February. Let’s get one thing …
