We all know vanilla is a staple ingredient in any baker's kitchen. I probably put vanilla into almost every dessert. Whenever I can, I prefer to use vanilla bean or vanilla bean paste over extract. I love seeing the vanilla
For our first Slow Food NYU cooking demo, we decided to host a post-Valentine's day chocolate lover's recovery session. Fellow slow foodie Meg, a former professional baker and friend of...
So it came to my attention this week that there are actually, officially real, life human beans* that find the combination of mint and chocolate revolting. Um...what? I don't know if we can be friends. I'm sorry to sound shallow
Dried Apricot and Pistachio Scone : Tender, sweet, rich and buttery. These four words describe these scones perfectly. Preparation is a breeze. Can not think of a better
We're not very good at making decisions. It took us 3 months to pick out a sofa for our living room. Out kitten Sgt. Pepper was nameless for nearly a week.
Here's a fun breakfast you can make this weekend. My family love German Pancakes (at our house they are called Hootenannies). So when I saw the idea of Real Mom Kitchen Real recipes for really busy families.
There has always been a problem with caramel apples. The ratio is off, backwards even. There just isn't enough caramel...so, this recipe fixes that issue. More caramel and less apple. Enjoy, and don’t forget to floss.
This dish embodies the alluring qualities you'd expect from rösti—shredded potatoes that are cooked until browned and crisp on the edges. Serve with a colorful mixed greens salad.
