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May 2008 - Posts
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It's CSA season again! This is our first year with the UUCC CSA, supplied by the Fellenz Family Farm but in the past, we've been a part of the Fellenz CSA distributed from Geneva , as well as Peacework Farm's CSA based in Newark . Monday was...
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A very short post this go-round: Check out Ganda's thoughts on the Rachel Ray fracas entitled "Yum-O" is Arabic for "There is no God but Allah" . Her post is funny, smart, and worth your time to read. Hey, more ridiculous photoshopping...
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When Lis , Ivonne , Fran and Shea announced this month's Daring Baker Challenge -- an opera cake sans the traditional coffee and dark chocolate flavors -- I was apprehensive. What flavors should I use to make this my own? How many steps in this recipe...
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Shane, the kids and I are in Florida visiting my parents, so there won't be much action here until late next week. (I think everyone is waiting on me so we can head to Sanibel Island ...) Have a terrific Memorial Day weekend. Read More...
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You know what's irresistible? Homemade bread fresh from the oven, and stuffed with ooey-gooey melted cheese. How do I know this? Because the Cheesy Bread Bakers -- Helen , Ivonne , Kelly , Lisa , Mary , Sara , Stephanie and me -- gave the French Pastry...
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These are I-can't-believe-how-moist-these-scones-are scones. They've got a good coffee flavor, but as someone who likes sweets, I'd probably add an additional 1/3 cup of sugar. Three tablespoons of nuts doesn't do too much either. Still...
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There are so many different types of chocolate chip cookies -- flat and crisp, puffy and cakey, the kinds you find in Italian bakeries, the kinds you get in cafeterias, the kinds you eat in your Mom's kitchen. This is a cookie you might find in a...
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Last night, Jenny, Shane and I headed down to the New York Wine and Culinary Center ’s Taste of New York Lounge for a light dinner and drinks. There was a bit of a shake-up in the kitchen: Chef Dan Martello , who had been at the NYWCC since its debut...
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First Jennifer made them . Then Doodles . Now me. All of us loved them and, if you bake up a batch, you'll see why. Chewy little bites of pecan pie goodness -- with nutty, buttery, and caramelized sugar notes -- delivered to your mouth in a tiny cake...
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