Category: Nibbles & Bites
-
For the Love of Fondant… or Not!
I am not a big fan of fondant. Just thought I should get that out in the open right off the bat. It’s a pain to work with, leaves much to be desired on the taste front and it’s just not my preferred medium when it comes to cakes. On the other hand… Read some…
-
Little Lessons from Big Cakes
The first wedding cake I ever made was a bit of an architectural nightmare. Not because the bride wanted a conglomeration of little cakes but because I was living in student housing and we had a mini-stove with a half-sized oven that wouldn’t hold anything more than 12″ wide. Read the rest of this cake…
-
Foodie Photography
About 10 years ago or more I read an article about all the different “tricks” food stylists would use to make food look good on camera. Everything from cellophane “ice” and “milk” glue to browning agents and tweezer-applied sesame seeds–the works! Oh, sure, we know folks put their best food front-loaded and forward when it’s…
-
Egg-cellent Egg Salad
Even though we’re all well past egg-hunting stage in my family, I still enjoy dying eggs for the occasion. The un-hunted egg is a prime candidate for egg salad sandwiches in the days after the holiday. First, a tip for easy-peel eggs. After the eggs have boiled (10 minutes is generally sufficient for a solid,…
-
the Secret to a Great Cheesecake
Anyone can make a cheesecake if they just follow a recipe. Why, then, do some come out different (better) than others? Is it a super-secret recipe that makes the difference, or is it more? Todd requested a cheesecake for his birthday this past Friday and I was surprised that I hadn’t shared my secrets for…
-
Review: Bonefish Grill
In celebration of Todd’s new job we went out to eat a couple of weeks ago and ended up at our local Bonefish Grill (a national chain with locations in 28 states). I say ended up because we were initially going to go to a restaurant that, in the interim, had either closed or relocated…
-
Lessons From a Party
Learning never stops–it’s one of the few constants in life. I find that whether it’s something as simple as a new flavor combination or a more efficient way to complete a task, the kitchen offers plenty of opportunities the learn something new. Even if it’s what NOT to do! Last weekend I hosted a small…
-
Chef’s Sampler 2010
As I write this I am literally and figuratively digesting a few dozen restaurants that we just sampled at the Children’s Home Society’s 25th Annual Chef Sampler. We’ve attended these a few times in the past (my company used to do the printing so I was able to go to one or two many years…
-
Short Cut Suppers
We don’t keep a lot of packaged foods in the house–instant dinners, box mixes, frozen entrees. Partially because of my dietary restrictions and partially be cause we just like to cook from good, basic ingredients. If we don’t feel like cooking one night (it happens from time to time), it usually means going out or…