Pizza ranch dressing
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My addiction to frozen pizza (I know…) has introduced me to a variety of
pies, with some not always being the platonic ideal of the form.
Fortunately, bad ...
Hollandaise Sauce
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Have you ever made homemade hollandaise sauce? I won’t judge if you say no.
This classic French sauce is an emulsion of egg yolks, melted butter, lemon
ju...
Chinese Beef and Eggs
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[image: Chinese Beef and Eggs]Chinese beef and eggs is a delicious dish and
the perfect companion to take down a bowl of rice! Serve it with a
vegetable st...
What to Cook This April
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Spring is here, daffodils and all, and I’m just thrilled about it. This
winter felt especially cold and dreary, and I have a literal spring in my
step no...
London Fog Cake with Honey Cream Cheese Frosting
-
[image: london fog layer cake]
This earl grey infused London Fog Cake is made with tender layers of earl
grey vanilla cake and a dreamy honey cream cheese ...
Lemon Raspberry Cake
-
This lemon raspberry cake features a plush vanilla cake with a bright lemon
curd and a fresh raspberry compote. It’s a perfect cake for a spring
birthday...
Sticky Apricot Pork Tenderloin.
-
We love this sticky apricot pork tenderloin! It’s so tender and juicy,
topped with a sticky apricot sauce and packed with flavor. Perfect to serve
on a w...
simplest brisket with braised onions
-
For the last several years, if we know each other offline and you ask me
what brisket you should make for Passover or another Jewish holiday and you
seem...
Grilled Fava Beans
-
If you haven't tried grilled fava beans, you must! You can make them on a
grill or in a grill pan. Toss them out onto a newspaper where people can
dive i...
No-Bake Cremora Tart Squares with Granadilla
-
This easy, no-bake dessert is a South African classic that always hits the
sweet spot. It’s made with a Tennis biscuit base and...
The post No-Bake Cremor...
French News That’s On My Radar This Week
-
....from the premature loss of actor Émilie Dequenne to a look at Edward
Hopper's Paris, & other stories from writers on Substack that I've found
[...]
...
Molokhia
-
Molokhia, also known as mulukhiya, is a stew-like meal made from jute
leaves, also known as Jews’ Mallow. Molokhia would rank up there if you
asked me my f...
A Coffee Date for Spring
-
Let's chat about life. ❤️ Mom anxiety, favorite TV right now, and the
recipes that have been saving me lately.
The post A Coffee Date for Spring appeared...
Tiramisu
-
Tiramisu is a dessert I first tasted in Little Italy in New York City, when
I was a kid in the 1970s. At the time, I felt as if I was getting away with
s...
Pica Pollo (Dominican Fried Chicken)
-
[image: Dominican Pica pollo chicken.]
Move over Coronel, the authentic Dominican fried chicken is here. Our
flavorful Pica pollo is a burst of flavor in o...
Almond Paste
-
Almond paste is a sweet, nutty confection made from almond flour and sugar.
It's subtly flavored with almond extract and rose water. This easy 15
minute re...
Wellness Check
-
The bloggiest thing I could possibly do is to apologize for being away for
so long. Gift guide aside, the last time I wrote to you it was about
mediocre fi...
How to Make Wonton Cups (2 Ways)
-
[image: Wonton Cups]
When I was developing my fried shrimp wontons recipe, I went through many
packages of dumpling wrappers and had many leftover. Not wan...
10 Most Memorable Oyster Slurps of 2013
-
As 2013 comes to a close, I thought it would be fun to look back and
revisit some of my favorite oyster moments of this year.
Chouquettes: French Cream Puff Recipe
-
Dinner in Paris generally starts at 8 pm, especially in restaurants, and I
get ravenously hungry between lunch and dinner. Parisians do dine rather
late – ...
Listening and Harmonizing
-
My Paris Classes are 15% off until mid-February. Take advantage of this
very special offer and sign up now! The other night I caught T-Bone Burnett
on the ...
TOMATO SOUP WITH SPICY SAUSAGE AND ORZO
-
Less of my friends are having babies and needing deliverable meals these
days, but there will always be something happening in life when it feels
good t...
I saw Spitzer outside the produce show venue
-
High on my “hashtag know hope list” is the notion that enough serfs will
finally realize it ain’t immigrants and melanin-superior people holding
back every...
Where to Drink in Paris this Week: 20 November 2024
-
Welcome to the weekly guide on where to drink in Paris! Every Wednesday, I
spotlight three bars including an old favorite worth revisiting, something
new...
All of My Free Calculators in One Place
-
Ever since I started building webapps this summer and sharing them with the
world, I’ve been (pleasantly) bombarded with requests from people who want
mo...
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-
The publisher is using a new address for their RSS feed. Please update your
feed reader to use this new URL:
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Can Dogs Drink Sparkling Water Or Not?
-
When it comes to quenching your dog’s thirst, the choices may seem
straightforward, but not all options are created equal. Among the array of
possibiliti...
Summertime Sweets
-
Hey friends! I pulled together a bunch of sweet treats that would be
super fun served up this summer. Check these out if you are looking for a
cute tre...
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The RSS feed URL you're currently using https://follow.it/use-real-butter
will stop working shortly. Please add /rss at the and of the URL, so that
the U...
Ethiopian Kolo Chocolate Bark
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This chocolate bark is studded with kolo, an Ethiopian snack of roasted
barley and peanuts. It's also flavored with cinnamon, ginger, and a kick of
cayenne.
Granite
-
Granite is a fine dining restaurant in the old Spring location near the
Louvre. Like Stéphane Manigold’s other western Paris restaurants
(Hémicycle, Subs...
Sassy Strawberry Sorbet
-
When strawberries are season (like they are now), you have a few options.
Option one: eat them raw. Option two: eat them raw dipped in homemade
whipped cre...
It's Time
-
I started this blog in August of 2005 on a whim. Never could I have
expected it to become such an important part of my life, both personally
and profession...
Let’s Throw This Place a Fish
-
When my father tired of a place, he would occasionally dust off his
seldom-used South Philly accent, lean over to me, and quietly say, “Let’s
throw this pl...
Steak Sandwich with Chipotle Preserved Lemon Mayo
-
Michael and I love our steak sandwiches with a bit of heat and plenty of
briny, tangy flavors. This steak sandwich is generously slathered with
smoky chipo...
Some News About My Blog
-
If you're new here, you may want to subscribe to my free newsletter. Thanks
for visiting!Dear Reader, First, thank you for being a reader of my
twice-mon...
Strawberry "Short"-scones
-
[image: CBTWHZQA.jpg]
This recipe and blog post was made possible thanks to Lillet.
There are very few desserts I love as much as I love strawberry short...
Who owns women’s and girls’ bodies?
-
I keep a small rock on my desktop. It’s shaped like a turtle, but its edges
are sharp and jagged, and it could easily break the skin. It reminds me of
th...
Super Easy, Super Moist Chocolate Cupcakes
-
Easy to make, unusually moist chocolate cupcakes and no mixer required! No
eggs either, the recipe uses a combo of baking soda and vinegar for
leavening. ...
Yogurt Cake Recipe
-
Buy Clotilde's latest book, The French Market Cookbook!
Gâteau au yaourt Maxence is a big advocate of the adage “if it ain’t broke
don’t fix it”. In othe...
Gone fishing, be back when there’s a vaccine.
-
Dear faithful readers, I’ve received several inquiries as to my and the
blog’s absence. I’d love to have an exotic explanation but the truth is
rather bana...
An Easy Dandelion Soda Recipe
-
[image: Dandelion Soda Recipe_Dandelion Flower Recipe]
This recipe for dandelion soda is delicious and fun to make — it’s the
flower’s petals that give t...
-
Today seemed as good a time as any to do a deep dive into our fridge and
see what needed to be used up or repackaged for the freezer. A summer
cleaning t...
Locked Out of Paris
-
*Article by Secrets of Paris Correspondent Anne Daignault*
*Anne with Heather at an apéro on the banks of the Seine in 2019.*When I
left Paris in Novembe...
This Saturday’s Recipes by The Pioneer Woman
-
This Saturday is a brand new episode of “Home Sweet Home” on Food Network.
My kids are helping me shoot it, my production company in the UK is editing
it t...
Pasta Arrabiata
-
I can't talk about arrabiata pasta without telling you about Sergio, the
guy who taught me what arrabiata means in Italian.
Keep Reading
Purple Cabbage Soup with Miso, Garlic & Dumplings
-
This quick, healthy weeknight meal comes together in 30 minutes and brings
a lot of color and flavor onto the table. The soup is great on its own, but
incr...
Making Sense After China
-
About a year ago I was waiting in Paris to move to China, to take up a job
in Beijing. The adventure was cut short, but my few months there did leave
a m...
Camembert de Normandie Fermier
-
[image: Durand Camembert]
One of only *two* remaining, farm produced Camembert de Normandie is made
by La Fromagerie Durand. It is worth the extra €2!
Wine tariff comment period ends today
-
Tariffs of 100% may soon hit European wines in America. The price of some
wines will double. But mostly it will mean that many of the most coveted
wines ...
Classic Deviled Eggs
-
This easy classic deviled eggs recipe uses real mayonnaise and one special
secret ingredient sprinkled on top will make these disappear as fast as you
can ...
Crushed Raspberry and Strawberry Pavlova
-
------------------------------
We are still in a bit of an in between produce season, but the weather is
warming up and the sun is out so I am craving fr...
Conversations | Burnt-End Bourguignon from Joe Beef
-
[image: Burnt End Bourguignon | Tara O'Brady]
It is arguably an understatement to say that *Joe Beef, Surviving the
Apocalypse**, *was highly-anticipated....
Keeping Warm
-
Well hello out there! It has been awhile. I don't think I've ever been away
from my little blog for as long as I have. My last post was in October 2016
....
links: Thanksgiving food to bring with you
-
Cheese Straws at Smitten Kitchen. I bring these to holiday parties and they
are always a crowd favorite. The dough is made entirely in a food processor
and...
Instant Pot Vietnamese Yogurt Recipe
-
I eat yogurt for breakfast most mornings. It’s not glamorous but it’s
healthy and easy to assemble a bowl of muesli, fruit, yogurt, and honey. I
add a heap...
Keeping up
-
For readers who would like to keep up with my second act as I build my
volunteering life, I'll be posting updates about my progress on my blog
Lydia Likes ...
Galette des rois: who is the king in Nice?
-
[image: Galettes]
In France, seasonal indulgences don't end with the wistful dismantling of
the Christmas tree. Instead, they continue with the galette de...
Smoked Oysters
-
Delicately smoked oysters are a fantastic appetizer or snack, and are great
on pasta.
The post Smoked Oysters appeared first on Hunter Angler Gardener C...
Allergy-Friendly Popcorn Balls
-
Halloween would not be complete without this quintessential holiday treat.
These caramel-coated popcorn balls are just the right combination of sweet,
...
Hot Tamales Licorice Bites
-
Name: Hot Tamales Licorice Bites Brand: Just Born Place Purchased: Target
(Glendale) Price: $1.89 Size: 8 ounces Calories per ounce: 113 Type:
Licorice/Cin...
SHORE LINE - new print release!
-
*Honolulu, Hawaii, 2016*
*-----------------------------*
*Tuesday 6th September 2016, at 4pm GMT*, sees the release of my new mini
print *Shore Line...
Amatriciana for Amatrice- #virtualsagra (updated)
-
One of Italy’s most famous sauce, *Amatriciana*, originated in *Amatrice*,
a small town in Lazio famous for the pasta dish, made using *guanciale.*
The 5...
Talking Trash: Blackberry and Buckwheat Scones
-
-
Scones are sort of a brunch band-aid for when you and someone in your group
has been involved in a shadowy game of throwing shade. A peace offering, o...
Food World Problems
-
Lately there has been an ongoing dialogue in my head about food choices. I
bake a lot at home, so I’m well aware of how much basic ingredients cost.
Ever s...
White Nectarine and Purple Basil Mini Cakes
-
[image: White Nectarine and Purple Basil Mini Cakes]
We grow and encourage many flowers within our vegetable patch to attract
the bees and beneficial insec...
Americans in Paris: is this you?
-
Because I am what my family calls the Queen of Guidebooks, I couldn't
resist this "Paris Survival Kit" I bought in a Paris museum recently, while
on the pr...
October 23
-
Last night I got to spend some time with my friend Sam. We hadn't hung out,
just the two of us, for a while - maybe not since June was born, if I
really th...
Glastonbury Festival 2015
-
[image: IMG_0078]
Oh Glastonbury, you got me again. I thought this second visit would be so
much easier than the first - we were staying inside the festiva...
Baking with Einkorn Flour + Homemade Pizza
-
[image: photo 2-2]
If you've been reading here for a while then you'll know that I like to
experiment in baking with different flours. That sometimes resul...
Let's Make Pork and Beans, Norteño-Style
-
As you can imagine, I have a rather large (O.K., huge) collection of
cookbooks, especially on Mexican food. Before everyone and his brother was
writing abo...
Ginger Rhubarb Pie
-
Recipe and Styling by Libbie Summers Photography by Chia Chong Assisted by
Candace Brower For all the geeks we’ve known and loved. This amazingly
deliciou...
Salé
-
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 ...
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...
Please update your RSS feed link
-
Hello friends,
Some of you have reached out to let me know that you are not receiving any
of my blog updates through your RSS feed. When I changed blog pl...
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
chestn...
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 ...
maui-gram
-
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...
Awesome Shit That I Want Monday
-
You may be aware that both Brian and I are big nerds, although in different
ways. I’m a bookish history dork, and he’s a fantasy game-lover. And what
are f...
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 t...
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....
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 ...
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...
We Moved!!!
-
Cake Wrecks has moved! You are being redirected to the new site!
If the redirect doesn't work, please go to either cakewrecks.com or
cakewrecks.squarespac...
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 comprehend
the ext...
Bye, Bye Blogger, Goodbye
-
[image: goodbye-blogger-1]
Well, Dear Readers, the time has come for me to spread my wings and fly. I
created this blog on Blogger in September of 2007, an...
Fortress of the Bear, Alaska
-
Happy First Day of Spring! Today's the Vernal Equinox, Northern
Hemispherically speaking, so naturally I can't stop thinking about this
fertile season's sy...
More Zebra Cake Nonsense
-
Sometime in June we published a recipe for Zebra Cake and were inundated
with comments from people who loved the look of this unique desert. Since
then I’...