Cook’s Illustrated: Glazed Maple-Pecan Oatmeal Scones
Readers, I have to disabuse of something right now: living at my house is not like an endless and much less disturbing visit to the Wonka factory. Yes, wonderful things are made regularly BUT, more often than not, they are carried out the door to work or a party or...The Smitten Kitchen Cookbook: Heart-Stuffed Shells with Lemon Ricotta Bechamel
Sometimes I can’t believe how sexy my food looks. Damn, I’m good. And so were these. You know what they kind of tasted like? That artichoke-mayonnaise dip that everybody made for every party from 1997 through late 2000, remember that stuff? It also had...
Cook’s Country: Cheese Frenchees
(Photo by Cook’s Country/America’s Test Kitchen) At this time I’m going to have ask Michelle Obama to leave this page and, maybe, go look at amazing pictures of herself. ‘Cause she’s not going to like this. At all. Because this post is...The Smitten Kitchen Cookbook: Pancetta, White Bean, and Swiss Chard Pot Pies
This is going to sound disingenuous given the picture above but I am not the kind of woman who puts hearts on things. Smiley faces, ok, yes, occasionally. Not hearts though. No judgments. But something about these cute little pot pies charmed me into unusually giddy...Recent Comments
I made this tonight and it was awesome. I followed the directions precisely. The sauce was perfect and there's plenty…
I’m so excited to make this! Do you think orange juice would work in place of the orange liquor? Or…
Cooks illustrated.
Just watched the Cook's Country Video relative to this delightful sounding recipe. In case anyone is interested ... go to…
400 40-45 mins. I want the add on for using my Michigan frozen blueberries cooks country said there's a tweaking…