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Am I the only one who had no idea how to use a pastry blender when she first started baking? The number of ways I tried and failed and ended up with flour all over my counter and myself… I… Continue Reading →
If you’re measuring out dried pasta into the pot and don’t know how much you need, consider the average girl eats about one cup of cooked pasta. You’ll need half that much of the dried pasta, so pour in a… Continue Reading →
For me, there is no summer without strawberry shortcakes. This is the best homemade recipe you will find anywhere because it’s adapted from the best of the best. And the build-your-own twist means everyone gets it exactly how they wanted… Continue Reading →
Even if your home is filled with gorgeous antique tables, at some point you’re going to want to shoot your food on a surface you don’t have. And if you live in a state where you have to chase the… Continue Reading →
“Fried food” just sounds unhealthy, but it doesn’t have to be. If you’re using a heart-healthy oil like olive oil, and cooking at a high enough temperature, there’s no reason to be afraid of getting out your skillet.
Canola oil is often advertised as being as good as, or even healthier than, olive oil, but I’m not buying it (seriously, I’m not buying it). Olive oil is cleanly pressed. Canola oil, like all the other “vegetable” oils, is… Continue Reading →
You’ve seen them in gorgeous photos everywhere, hovering in the background behind stacks of scrumptious cookies: vintage milk bottles half filled with creamy white goodness. They are a must-have for most food photographers. Finding them, however, isn’t easy.
I am, perhaps, one of the meanest children’s book critics on the planet. I think most of them, even (especially?) the best-sellers are downright terrible. What makes me an expert? Perhaps nothing more than sheer volume. You see, every night… Continue Reading →