Sara Foster’s Southern Kitchen: Salt and Pepper Skillet Cornbread
I love this cornbread. I love that Miss Sara acknowledges that, although it is near blasephemy in the South, she thinks adding a touch of sugar to cornbread is a good thing. I love that the coarse salt and pepper are sprinkled on the top, adding a nice crunch and...
Off Topic: Croissants
Raise your hand if you think croissants are hard to make. Wow, that’s a lot of hands. And last week, I would have been right there with you. But guess what? They’re not! Yay, now we can have them every day! In fact, Tom Petty must...
Ad Hoc at Home: Brioche
I forgot for a moment that I am now a food blogger and did not take a picture of the completed brioche so please accept these prep shots in its place. I made brioche a few years ago as part of my attempt to make every cake in The Cake Bible. Although that book has...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…