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My first try at French macaron cookies came out pretty good. Of course I selected the most perfect specimens for the top layer in the gift box (birthday for a friend). You can see that the one on the bottom right has a slight crack. It was a fun journey as it is a persnickety batter. It is...

I am smoking turkey parts over apple wood. Then, I will wrap each piece tightly in foil and freeze. For Christmas I will reheat in a very low oven.

Thank you! :)

Anybody remember Steak Diane? She was trendy for a minute back in the...when?...1980s I think. But I still think it is a tasty recipe and here is the version I made last night. (It is prettier with minced chives sprinkled on top, but a tiny little package of them was $4.99 at the grocery and...

I hope everyone had a fun and spooky Halloween. I had a few people over and we watched Young Frankenstein and Little Shop of Horrors. I set out a small buffet, Arugula and Butternut Squash salad with pecans and tahini/lemon garlic/dressing, Sweet and Sour Ribs, Skillet Roasted Brussels Sprouts...

I made a "Welcome to Autumn" dinner last night. Butternut Squash Risotto, Sautéed Spinach, Roasted Mushrooms with Parmesan Lemon and Thyme, Shrimp with Spicy Honey Garlic Butter, and beef filet done by sous vide (128F) and reverse seared in a screaming hot cast iron skillet for only about 30...

When it is cold and blustery and after a long day at work, sometimes nothing hits the spot like something familiar and basic like spaghetti and meatballs.

Thank you! I find making bread so satisfying. A lot of it is "hands off", just waiting for it to do its thing. When you get ready to try it don't be daunted; it is more forgiving than you would think.

I have rarely baked with whole wheat flour, but gave it a try and had a good success today. I soaked the whole wheat flour with just a touch of yeast overnight to soften it up. I also added a quarter cup of sunflower seeds for texture and some honey to take the edge of the slight bitterness of...

I had fun last night with a friend making a new-to-me recipe for Swedish Cinnamon Rolls. The dough is similar to American-style dough, except you add cardamom, which I now realize is a "secret" ingredient that I have noticed in pastries before but could never identify. The big difference here is...

I spent yesterday prepping things I can do ahead for TG, including making two batches of dinner rolls which I par-bake and then finish on the day. I discovered a small hunk of brisket in the freezer, and since I made plenty of rolls I sacrificed two of them to be slider buns. I partially...

Be sure to let us know how the chili competition goes. Good luck!

I love gin but it rips up my stomach. Still, now and then I put up with that to enjoy a very dry and cold gin martini.

I like making homemade margarita mix also. Worth it IMO, much better than the typical grocery store stuff.

As Marcello Mastroianni said in "Used People": "The poetry of the food is in the wine." :)

Oh, most assuredly! LOL Nothing like a hangover before dinner is even ready!

I scanned my Great Aunt's recipes years ago, and the scanner actually made them look better than they do in real life. They were mimeographed, I believe, and are on very thin, brittle paper. I beseech you to remember that this recipe is a product of its time, especially when you read the last...

Thank you!

At work today we had a Top o' the Mornin' breakfast potluck. I made a recipe from my Great Aunt that I have never tried before, always risky when serving others, but I have always been intrigued by the sound of it so I decided to give it a go: Corned Beef and Cabbage Pot Pie. I think she got the...

Thank you so much. :)

I made my first ever braided loaf today and for my first attempt, I must say I am pleased; the braid could be slightly more symmetrical but it ain't bad. The crumb is fluffy and tender, and yet has just a slight, pleasant chew.

Happy Thanksgiving everyone. The last two years we went simple, i.e. turkey burgers with cranberry chutney and the like. This year, we went back to traditional. Unfortunately, I had to work this week so I had no time for advance prep, so it all had to happen today. I started about 8:30 am and...

I ran amok at the farmer's market. Besides vegetables, a purveyor had a gorgeous pork loin roast, which I smeared with a paste made of maple syrup, salt, pepper, smoked paprika, garlic powder, and dehydrated onion. It turned out sensational.

The second steak does not overcook because it is being held at a lower temperature. If you go a really long time they say it can get mushy but not in 1.5 hours.

I have the predicament of my partner likes it more well done than I do, so here is my method. I do the higher temperature steak first (you have to start sufficiently early). When that has been in long enough (I do 1.5 hours) then I change the temperature on the device to my lower temperature and...

I did not grow up with savory pies either, unless you count the little Swanson's chicken pot pies LOL. The pie I made has rapini, hot Italian sausage, garlic, ricotta, Parmigiana Reggiano, sharp provolone cheese and hot capicola. The dough is richer than American pie dough; it has eggs, and...

Happy Pi Day! I decided to go savory with an Italian Easter Pie.

Happy Valentine's Day (Strawberry Cheesecake Bites)

I had good luck with the Cook's Illustrated bagel recipe, fantastic in fact.

Cream of Celery Soup does not sound exciting, but I had an extra bunch of celery I knew would go bad before I could use it so I tried an America's Test Kitchen recipe and I loved it. Rich celery flavor with just a small amount of butter and cream. I pureed it in the blender for a full 2 minutes...