Eataly Chicago Reopens After 120,000 Visitors Ate All the Food
After an insane first week, Eataly Chicago closed for a day to restock.
Cooking Korean food with Maangchi
Yangnyeom-tongdak (Korean spicy seasoned fried chicken)
Yangnyeom-tongdak with sukjunamul and radish kimchi The recipe is here.
David Lebovitz: Living the Sweet Life in Paris
San Francisco Favorites and Dining
I’m almost over the nasty whatever-it-was that I picked up riding in the back of the plane, in seat 37E, to be precise, en route to San Francisco. It didn’...
sugared pretzel cookies
Six years ago, I attempted to shift my existing pretzel obsession into the cookie category, with only moderate success. The chocolate pretzel cookies I mad...
Winter Recipe: Bigos Stew — Recipes from The Kitchn
[image: Pin_it_button] From the very get-go of planning my Cozy Holiday Potluck, I knew that I wanted to make Bigos Stew. This Polish hunter's dish is ...
Lottie + Doof
Rosemary + Toasted-Caraway Shortbread
One can never have too many shortbread recipes. In my estimation, no other cookie really compares to the humble shortbread and its kin. Butter, sugar and f...
My 2013 Holiday Gift Buying Guide
Growing up, I never really made a Hanukkah list. My mom said to me early on, “We can get you one nice gift or eight crappy gifts,” so obviously I’d pick th...
John Talbott's Paris
Pollop in the 2nd: Comforting comfort cuisine with an Asian tweak.
7.4 Pollop, 15, rue d'Aboukir in the 2nd, (Metro: not really, buses lots of), 01.40.41.00.94 (but they don't always answer and toss you off the the answering...
How Sweet It Is
Toasted Marshmallow Cream Hot Chocolate.
Today calls for chocolate. Today, a few of my friends are throwing a little online partay for one of my veryveryvery closest friends, Bev. Bev is about to ...
The Pioneer Woman Cooks
Snowy, Snowy Cows
After being spared most of the snow that most of our area received over the past week—the snow that has caused schools and churches to close, cars to wind ...
Jamie Oliver's Food Revolution
On November 20, I had the great pleasure of hosting Jamie Oliver at the Apple Store in Berlin for a conversation about Jamie's Food Revolution Day, a worldwi...
Appetite by Penny De Los Santos
newyorker: In his project “Detonations,” the Swiss photographer…
newyorker: In his project “Detonations,” the Swiss photographer Ueli Alder creates digital composites of explosions by splicing together images found on th...
Spaghetti with Bread Crumbs
Bet you've got everything you need for this frugal little weeknight number in your pantry. All you need now is 15 minutes to pull it together.
Paris: hazing, the revenge
As I went into the supermarket on a Saturday before Christmas, I noticed that there was a Christmas fair at the Catholic school next door. Families were comi...
The Perfect Pantry
Quick and easy Thai curry coconut soup recipe with tofu and vegetables
[image: Quick and easy Thai green curry coconut soup (dairy free).] Every Monday at lunch time, my husband Ted surprises his office staff with soup I mad...
Scissor Salsa (or Rancho Relish)
I love this stuff. I don't think I've written about it before. I thought it was obscure and rare until my friends in Hidalgo confirmed that they make it. Her...
Billingtons Light Muscovado Roasted Radish Brochettes - Sweet Giveaway
[image: Billingtons Light Muscovado Roasted Radish Brochettes - Sweet Giveaway] I am a naughty radish munching bunny! I promised to do this sweet little giv...
Not Without Salt
Peppermint Hot Chocolate Affogato
“Do you want ice cream with caramel sauce or hot chocolate?” I ask Ivy. Her face brightens with the choice. She and I plan to take full advantage of a quie...
Ideas in Food
It's almost time
...for stollen. It's one of those special holiday things that Alex grew up with. Last year we made individuals, dipped them in brown butter and rolled them...
Ovation Mint Filled & Pumpkin Spice Oranges
Name: Dark Chocolate Mint Filled & Pumpkin Spice Orange Brand: Ovation Place Purchased: samples Price: $3.99 retail Size: 6.17 ounces Calories per ounce: 1...
Holiday Gifts for the Cook
Here are my top picks for fun and unique holiday gifts for cooks or gourmands! Some are highlighted in video, the rest are below with just photos. ~Jaden H...
Cookie and Kate
Arugula and Cremini Quiche with Gluten-Free Almond Meal Crust
This weekend was full of parties and good cheer. It started with a bang on Friday, when my friends surprised me with a birthday party! I thought I was me...
Love and Lemons
avocado & pomegranate crostini
[image: IMG_0034] ‘Tis the season for sugary, buttery treats… but as you may know, I’m not big on butter. I’m also not particularly good at holiday traditio...
How Scratch and Sniff wine soared to the NYT bestseller list
The hottest wine book of 2013 might take you by surprise: it’s a scratch and sniff wine guide that’s printed on the stiff pages of a board book. The book...
Stir the Pots
Sara Ballerini's Pizca Good Bakes
Not long ago on twitter, I met Italian baker Sara Ballerini, who now lives in Spain. Both Sara and I have a love for all...
Kinder Surprise Egg A Day, Day 26
While I was in the UK I got my Kinder Surprise fix by opening an egg a day. This will be my last week of Kinder Surprise eggs, five more and we’re done. Th...
C'est moi qui l'ai fait !
Christmas pudding, nouvelle recette au multicuiseur, un vrai bonheur
« Pascale, penses-tu que l'on puisse préparer un Christmas pudding dans le multicuiseur », me demande Angélique un matin d'automne. Angélique Delpech est l...
use real butter
for the cheese lovers
Recipe: pastitsio Just this past weekend, I was walking through Whole Foods with one of my besties from high school (she was in town for a conference) when...
Lemon Fire Brigade
Chewy Chocolate Slice-and-Bakes with White Chocolate-Peppermint Ganache Makes 36 – 2 ½-inch cookies Cookies 2 cups all-purpose flour ¾ cup Valrhona c...
Persian Yogurt Soup
This soup is a test of patience and restraint. If you're easily distracted, skip it. If you can mind a pot, stirring, singularly-focused, for a half hou...
Stuffed Stocking Cake Pops (and a giveaway)
I’m sharing these sweet stuffed stockings from my book, Cake Pops Holidays with you guys today. (Plus, there’s a holiday giveaway at the end, too!) These s...
Salted and Styled
Food-Inspired Interiors: Turnips
NEW SERIES!! Food-Inspired Interiors. Take a peek at these interiors inspired by a turnip.
Art of Dessert
Vegan Banana Muffins
Can someone please explain to me how from Monday to Friday, I have to literally drag my kids out of bed to get ready for school BUT come Saturday morning...
Recipe for Low-Sugar Gluten-Free Cranberry Apple Crisp
[image: Low-Sugar and Gluten-Free Cranberry Apple Crisp]This festive Cranberry Apple Crisp is made with low-calorie natural sweeteners and it's gluten-free...
December on the Allotment
December has to be my favourite month of the year. I’m one of those people who puts up the tree straight away using that as...
Ask a Frenchman!
Spotted Hyena in the Beauval Zoo. Despite its bad reputation I find it to be a fascinating animal (on the other hand, what animal is not fascinat...
Their good work
Hello again! If I don’t write a post tonight, I will have to do my real work, which is to read the final proofs of Delancey before it goes to print, and that...
10 Things I've Learned After 10 Years In France
[image: Trois Fromages] 1) You never get tired of the *fromage* 2) Speaking confidently on the telephone in French finally *does* get easier [image: cogna...
Desert Candy حلويات الصحراء
Seeded Buckwheat Butter Cookies
[image: DSC_0658] I was hesitant to post this cookie recipe at Christmas time when everyone is making over-the-top sugar coated confections. These little co...
Curried Chicken Salad with Endive
[image: Curried Chicken Salad with Endive on Simply Recipes] Tis the season for holiday parties! (And maybe just a little over indulging?) This year I go...
Pecan date fruitcake
How do you feel about fruitcake? For some, it’s a cherished Christmas tradition but for others it’s more of a joke. We’ve all heard the one about the 20-ye...
Food & Think
How the “Sneeze Guard” Changed Buffet Tables Forever
A germaphobe invented the protective glass barrier over your all-you-can eat meal in 1959.
Lost In Cheeseland
Franco File Friday: Cindy Wang of Sugared & Spiced
Full transparency: I may have been eavesdropping on Cindy Wang's conversation with a friend when I met her. We were seated next to each other at HolyBell...
A Veggie Venture
Easy Make-Ahead Endive & Apple Salad ♥ Recipe
[image: Easy Make-Ahead Endive & Apple Salad with Curry Vinaigrette by A Veggie Venture] [image: graphic button small size size 10] Today's winter salad rec...
Canal House Cooks Lunch
The market was full of robust root vegetables made sweeter by the recent frosts. They seemed just the right thing for today’s lunch on this mild, myster...
can i get all these at one job: more guidance, more responsibility, more learning & more money?
It takes a long time of working in kitchens to develop a knowing over-the-shoulder glance at what the wake of your boat means. Like reading tea leaves, one h...
Viet World Kitchen
Tracing Pot Sticker History: A Wok on the Wild Side
Have you ever wondered how pot stickers got their name? Most of us know them as a dumpling that’s panfried in a skillet, not a pot. For years I thought about...
Hunter Angler Gardener Cook
If you search this site, you will find all kinds of recipes for various versions of pork and beans, largely because I feel the combination is divinely insp...
Always Order Dessert
Walnut Layer Cake with Orange Spice Cream Cheese Frosting
The day before Thanksgiving, my dad started texting me. "In addition to Hudson, are you bringing something tomorrow? Perhaps a delicious dessert?" I didn...
the sophisticated gourmet
Heartbreak Raspberry Cream Scones
Makes about 9 scones The secret to good scones is to handle the dough as little as possible and to use cold ingredients to achieve flaky layers; that’s abo...
Will Write For Food
13 Must-Read Links for Food Writers
Wondering how to be more effective on social media, how to become a better food photographer, or whether to publish an e-book? You need the top links from ...
PEPPERMINT ICE CREAM
[image: Peppermint Ice Cream . Sprouted Kitchen] First off, thank you for the sweet notes from last posts' news. I was so excited to tell you people and ...
Shop locally! Shop artisanally! Shop deliciously!
We are fortunate to live in an area that, despite an exorbitant cost of living, still manages to support a vibrant scene of artists, artisans, craftsmen an...
Confessions of a Restaurant Whore
RIP Judy Rodgers
I haven't written here in, quite literally, years. Two young kids and all that goes with that makes it challenging. But I could not let today pass withou...
Chocolate & Zucchini
Earlywood Handcrafted Utensils (+A Giveaway!)
[image: Earlywood Utensils] All photos in this post are by Dan Armstrong. When *Brad Bernhart* got in touch a few weeks ago to tell me about his Montana-...
We Were That House: Christmas and Cookbooks
I got a text from mom. "Wait until you get home! Brian - on his own!!! - is outside hanging lights around the house! He's finally in the spirit. One of u...
Paris by Mouth
Endangered: French Regional Cooking in Paris
Alexander Lobrano remembers the golden age of regional eating in Paris and provides his favorite addresses where we can still find aligot and axoa.
I once had an insane amount of free time. I didn’t realize it back then. I was too busy to notice. What was I doing? The usual amalgam of activities one do...
Pastry Methods & Techniques
By: geyl derecho
Hi maam.. i juat want to ask about my cupcake mixture.. my ingredients are milk 1 1/2 cups butter 100gms oil 1/4 cup cocoa 1/2 self raising flour 1cup 1 eg...
Pinch My Salt
Today is the last day of National Blog Posting Month and the NaBloPoMo challenge of blogging every single day this month has finally come to an end. Since...
Secrets of Paris
Newsletter #132: November 2013
*In this issue: * ** December in Paris * Shipping & Storing Luggage * Museum News * Sponsor an Animal at the Zoo de Vincennes * Smartphone & Ta...
White on Rice Couple
BBQ Turkey Pizza with Your Leftover Thanksgiving Turkey
We’ve been there, done that, eaten it and cooked it. Post Thankgiving always included a lunch of leftover turkey-something. Sandwiches, spring rolls, que...
Black Friday 2013
[image: Black Friday 2013] Stuff on sale. View
Over a Tuscan Stove
Here in Italy, it is just another Thursday. But, everyday should be thanksgiving. Look around. Appreciate. Invite someone to your table. Mille Graz...
Food memories – Pasta Salad With Crispy Prosciutto and Winter Vegetables
I grew up in the extreme north of Sweden, well above the polar circle, but when I was 9 years old, we moved back south again. I realize now how much th...
Olives & Everything.
It’s the little stuff, life’s petty displeasures—muddy floors, email glitches, lost time, lack of sleep, bikes with flat tires just when I want to ride—t...
Sablés with mandarin jelly - My Christmas cookie repertoire
This is the reason why the latest addition to my must-have Christmas cookie repertoire got away with just a slight dust of confectioners' sugar. Its crumbl...
Melt: The Art of Macaroni and Cheese
A review of Melt, The Art of Macaroni and Cheese by Stephanie Stiavetti & Garrett MCord
Food for the Thoughtless
À La Recherche du Pain Perdu.
There was nothing especially sweet about it, but then I thought, there rarely is with pain, whether it's of the French or English variety. Continue reading →
Two Great Leftover Turkey Recipes
The day after Thanksgiving one year, my Uncle Charles pulled the leftover turkey gravy and the cornbread dressing out of the fridge, and put these seemingl...
Two Favorite Salads: Fennel, Cucumber And Mint & Roasted Trout, Watermelon Radish and Dandelion Greens
The month has been busy at work with a few really cool cookbooks I got to photograph, meetings for other books that will be shot that I can't wait to shoot...
La Tartine Gourmande
Rather than look at this page once again and decide that I was not going to post anything because I didn’t have something *really* ready, I decided to shar...
Sautéed Brussels sprouts with lemon, garlic and cheese
[image: Sautéed Brussels sprouts with lemon, garlic and cheese / Praetud rooskapsad küüslaugu, sidruni ja juustuga] While I'm trying to decide what to do w...
Wit & Vinegar
GROCERY LIST XXXI
If you follow me on Instagram you’ve been seeing a whole lot of cookie business and this week I posted about brown sugar and people are probably like WHERE...
The Trail of Crumbs
The Real Meal
*Steel cut Irish Oatmeal with a knob of butter, dried apricots, brown sugar, nutmeg, a little maple syrup, pinch of good salt, and a drizzle of cream. Yes!...
Le Crocodile in Paris
Paris *vitrines *(store windows) never fail to delight and inspire. More often than not, they make me stop in my tracks. And snap photos if my camera is han...
Bronagh Staley – Owner of Sweet William, and Peter Staley – Artist, Isis and Fiontan
Bronagh Staley - Owner of Sweet William, and Peter Staley - Artist, Isis and Fiontan
Cream Puffs In Venice
[image: saltedcaramelapplepie2] Every now and then, I like to feed my cookbook habit by checking out what titles will be released in the months to come. I...
New Years’ menu at O Chateau
Come celebrate at O Chateau! New Year’s Eve dinner (90€ or 150 incl. Champagne and Wine): Homemade foie gras, served with fig chutney Creamy risotto with b...
Where is Bryan?
Of Miles and Mustaches...
Fellow runners... Gracious volunteers got in the mood...A look in the mirror and I realized, “I look like Dad.” After a few days of growing out and then enh...
It's a repeat declaration, but I'm crazy for baked beans. They needn't always be homemade; I am sufficiently happy with tinned. To me, their ketchup-y sw...
Caramel Apple & Pumpkin Pie
Here is a twofer for those of us who love both apple and pumpkin pies. Both great flavors layered together in a flaky, rich crust. I used apples that kept ...
Keeping your Chi-Chis
Late to this, but I have to say all the restaurant analogies for the rocky start to the Obamacare.gov exchanges have been pretty amusing. Either the site w...
Austin-Style Breakfast Tacos – Recipe
I‘ve had the good fortune to travel to Austin a couple of times in the last year or so, and it is always good fun. Like Portland, Milwaukee, or Brooklyn,...
Sunday Sweets: Dia de los Muertos
You may *think* Halloween marked the end of all the fun, but not if you celebrate Dia de los Muertos! *(By Ashlee Trotter) * Yep, Day of the Dead actual...
Something for Summer
(Pickled peach and blueberry shrub) A few Saturdays ago, I was on the early morning train headed to work. As you do, when you work in a bakery. The first t...
Sticky, Gooey, Creamy, Chewy
A Twist on a Classic: Cauliflower Fried Rice with Ham, Shrimp and Pineapple
A new Asian restaurant recently opened just a few blocks from our house. Actually, it was a popular and well-established place that closed many months a...
Tea & Cookies
I can’t remember the first time I found myself on Diane Cu and Todd Porter’s beautiful website, White on Rice Couple, but I remember what I found there: go...
Cannelle et Vanille
A rainy day at Terrain
[image: Lunch at Terrain at Styer's]I have been so inspired by rain lately. The moody blue colors that come from that light. The saturation. I spent a fe...
like a strawberry milk
PS. We picked apples and made cider. Oh and an apple cake too!
One morning, we woke up to lights through the wooden blinds barely covering never-ending windows. Coffee got made. And we sat on the steps overlooking the ...
Why Travel To France
Benoît Charvet, Pastry Chef of the Year 2013 / Chef Pâtissier de l’année” pour l’édition 2013
A well-deserved congratulations for Pastry Chef of the Year 2013 goes to Benoît Charvet, Pastry Chef at one of my favorite restaurants in France, Relais Be...
The Cook's Atelier
The Cook's Atelier has a new home!
The cat is out of the bag and we are so excited to share with you our new atelier! We were presented with an opportunity to expand in January 2013 and we cou...
Why is it so hard to find a job? - Guard
*Les Berges / Port Solforino (overlooking the Louvre), Paris, France*
Food by John Loydall
Falk Copper Cookware
I picked up a Rondeau pan from Falk last year – a great piece of kit. Only problem was that it left me feeling I was missing out with the rest of my pans...
Fresh Figs + Dark Chocolate
I wish fig season lasted forever. No I don’t. Truth is, while I had previously lamented their short window of availability, I’ve concluded that it’s best...
Lucy's Kitchen Notebook
The Lamb Chops
*The pickings were slim at the market. *I was going to be teaching a class where we just cook together through to lunch time, based on what I find. I dro...
Rosa Jackson's Edible Adventures
[image: Polo] I'm fortunate to live in one of the most beautiful places in the world, doing work I love, surrounded by a circle of true friends that is gro...
Fun with Breakfast Cereal, Take 2
Once again, I am way overdue for an update around here. I can explain. About three weeks ago, my life turned upside-down. In a good way. On a very rainy Mo...
A Less Successful Use of Arduino in Bread Making
The light-bulb-based dough chamber that I posted about a few months ago was a good design and worked well. However, it requires an input of electricity t...
Bonjour! Quelqu'un de bien attentionné m'a gentiment fait parvenir de très beaux sels achetés sur un marché à Marseille, ils sont tellement beaux que j'ai...
Alice Q. Foodie
Donut Bar - Downtown San Diego
[image: Donut Bar - Downtown SD]Oh, Donut Bar... I had such high hopes for you. I hoped you would deliver something on the same level as Dynamo Donuts in...
supper on the farm
Only one day since my return from Sicily and I am already missing it. I think I will retire there, preferably on a property like Mary‘s, in the middle of f...
Bun thit – cold Vietnamese vermicelli noodles
Like most people who love eating, I also love reading about eating. And sometimes, a particular chapter from ...Continue Reading The post Bun thit – cold...
Playing with Fire and Water
the three friends of winter
The Three Friends of Winter a dessert serves 6 winter: kasu amazake This is a variation of amazake that introduces yeast via the kasu (sake lees), aligning i...
image from Stockman
Thursday Night Smackdown
So Long, and Thanks for All the Fish.
It’s been almost five awesome years, but the time has come to end TNS. The site will still be here for all your recipe reference needs, but there will be n...
The Food Section
2012: The Year in Food Words
From wine apartments to sourdough hotels, the top 10 new food words of 2012.
Persimmon and cranberry crisp - and a workshop!
He raises both hands to touch the cloth, asks, Which is this? This is persimmons, Father. Oh, the feel of the wolftail on the silk, the strength, the tense p...
Alinea At Home
Chestnut, too many garnishes to list
Sometimes, I think there is no more beautiful color in the world than that of a chestnut. A few years ago on Christmas Eve, my friends and I roasted chestnut...
What Katie Ate
Vive la France! (and a few missing oeufs...)
I've been meaning to write up this post for a few days but alas I have been pretty unwell and bed-ridden for the past 6 or so days with a rotten stomach ...
The Traveler's Lunchbox
Endings, Beginnings, and Spaghetti
August already. How did that happen? However it did, it sure happened quick. One minute it was spring, with each long, languid day offering the promise o...
Andrew Zimmern: Bizarre Foods
Andrew’s Austin Vlog
à la mode*
I’m sure everyone who loves photography, at some point gets a bit burnt out. I have to admit I’m one of them. It seems like the more we chase after the new...
A Rainy Sunday in Paris
It was a chilly, rainy Sunday in Paris and life would be slow. The ride from Charles de Gaulle Airport though, was a quick 30 minutes *sans* rush hour tr...
The Dog's Breakfast
the markets of Java and Bali
Some people like to visit museums when they travel – what we love most is to visit markets. Nothing compares to the unmediated experience of living culture...
Terroir Parisien, Yannick Alleno’s Farm to Table Bistro in Paris
Anyone with locavore leanings will love Yannick Alleno’s modern new bistro Terroir Parisien, which pays homage to the agriculture of Ile de France, the dep...
Lunch Box (Dosirak)
I found these old school stainless steel lunchboxes a couple years ago at a garage sale and couldn't resist. Brings back memories of Korea, picnics, Mom. ...
Paris by Mouth Food Tours
It used to be that, in addition to writing over at Paris by Mouth, I would occasionally find time on a spare and calm Sunday to post something over here, t...
The American Beer Revival
Yes, another Vimeo video. However, this is a test, as I’m trying to see how to connect such a video to a spotlight position. There is an additional bonus h...
This is Easter…
An almond after another… Caramelized nuts 100 g of unpeeled raw nuts 125 g sugar 100 g water Prepare a sheet of parchment paper and grease lightly with sun...
Athens Snaps - and Frozen Yoghurt with Greek Olive Oil
Apologies for another long absence here – and thank you so much for all your kind words and prayers on my last post, I’m very grateful for your support....
Paris Do, Paris Don't
#74 DO La galette des Rois
It’s that time of year again for those flat golden flaky cakes to start popping up...
Internal Blog Up and Ready
So many transitions....launching my site was huge and I have been doing my best to keep up. This blog was accessible through the website but the intention ...
Curry night @ The Picnic Basket – a fundraising for Thai flood victims
It’s not easy to cook a hot meal in 5ft of floodwater. This Sunday November 13, my friends at the Picnic Basket, the Penny Ice Creamery and I will take the...
The Adventures of Pie Queen
Book Your Thanksgiving Pies!
It's time to think about booking your holiday pies! Yes, the Pie Queen had some successful pie-baking for y'all last year, even working out of that tiny, t...
kiss my spatula
It’s Always Market Day Somewhere
There’s not much in this life I enjoy more than strolling and sniffing out the week’s new treasures at an open-air market, careening from one deceivingly i...
Our next project: Verjus [update]
Three weeks ago we hosted an opening night for friends and family at our new wine bar attached to our -soon to be open- restaurant. That same morning the c...
Herbs & Sweets
One of the truly unique characteristics of Michael’s confections is his masterful use of herbs and spices. Typically used for savory applications, Michael...
Curry Leaf Bread
Please welcome Monica Bhide, the India-born, DC-based writer/teacher/cook, author of the blog A Life In Spice, the book Modern Spice, as well as a cool new...
Bad News, Good News
The bad news is I won't be blogging for the rest of the week. The good news is it's because I'm trying to finally get the new version of joepastry.com up...
Harold McGee: The Curious Cook
Curious Cook in the New York Times: Making Candies in the Microwave
In my last Curious Cook column for 2010, I write about the advantages of cooking down candy mixes in the microwave oven, which is more forgiving in several...
When our daughter lay in the ICU on her second day of being alive in the world, we stood above her bed and asked her to breathe. Her small hands were strappe...
An Obsession with Food
Do Wine Blogs Matter?
I wrote an article for the San Francisco Chronicle about wine blogs and their effect on the market. I had hoped to make that announcement the new post on...
Help the People of Haiti
The devastation in Haiti is almost beyond imagining. While the media is covering the disaster extensively, it still seems impossible to compr...
pumpkin spice cupcakes with maple cream cheese frosting
Consider this a lesson in scale. Something no cookbook will really tell you. You won't see in the notes something like "If multiplying batches, strongly sugg...
Whole Roasted Chicken
I have met a lot of people recently who don't know how to roast a whole chicken. So I decided to dedicate an entry to doing just that...roasting a whole ...
Sundance Channel's Big Ideas for a Small Planet: Creatures
Salted Caramel Macarons
It’s been awhile since I made my last batch of macarons. Generally, I’ve been pretty successful with my attempts at making these fussy little cookies, but...
Remember, visit www.mattbites.com for new stuff!
This old site will soon go away. Remember to visit www.mattbites.com for new delicious stuff!
Galettes Bretonnes, golden butter cookies from Brittany
[image: galettesbretonnes1.jpg] When it comes to cookies, I like them rather plain and not overly sweet. This traditional cookie from the Bretagne (Britt...