Archive for April 2016
Pistachio flavor - do I like it fake or just intense??">Pistachio flavor - do I like it fake or just intense??
try Lorann Oils pistachio super intense flavor oils. Just a few drops will do it and will give you an amazing pistachio flavor. The green color is either from using pistachio paste or food coloring. We do an amazing pistachio ice cream for our company which is...
Read moreCatering my vow renewal">Catering my vow renewal
Hi all! This is my first time posting here. You all always have such great ideas I am hoping you can help me. I am planning on catering my own vow renewal in October of next year. Our theme is "til death do us part". I want to serve sommething...
Read moreMother's Day Recipes: Chef John's Quiche Lorraine">Mother's Day Recipes: Chef John's Quiche Lorraine
4.77 / 5 Stars | 139 Reviews
by Chef John
"Perfect for brunch or a simple weeknight supper, this quiche Lorraine is rich, cheesy, and custardy."
View Complete Recipe Details and Reviews Reading...
Read moreLabor Day Recipes: Fruit Rice Salad">Labor Day Recipes: Fruit Rice Salad
4.73 / 5 Stars | 9 Reviews
by sal
"A refreshing sweet salad made with fresh fruit, almonds, whipped cream, and coconut. Serve on a bed of lettuce leaves."
Table Talk with Amanda Haas, Culinary Director of Williams-Sonoma">Table Talk with Amanda Haas, Culinary Director of Williams-Sonoma
We're excited to host Amanda Haas—Culinary Director of Williams-Sonoma—on our latest Table Talk episode. Amanda Haas is the Culinary Director for Williams-Sonoma, managing the company’s test kitchen and cooking class programs. She is an accomplished recipe tester and developer and has contributed to over a dozen cookbooks, including the IACP...
Read moreFermented glutinous rice -- what do I do with it?">Fermented glutinous rice -- what do I do with it?
A former student recently gave me a gift of two jars of fermented glutinous rice. I haven't the _faintest_ idea of what to do with it. Do I pour it into a bowl and eat it cold? Do I warm it up and eat it hot? Do I serve it with something? Do I mix...
Read moreInstant Mashed Potato Gnocchi & Dumplings">Instant Mashed Potato Gnocchi & Dumplings
There are a lot of favorably reviewed recipes online for gnocchi & potato dumplings using instant mashed potatoes. Cooking potatoes is time consuming so I'd like to have a quicker option to make a tasty side dish. Are there better brands of instant mashed? Any tricks or advice for using...
Read moreSell high quality baking mat">Sell high quality baking mat
Hi My name is Frank from China. We have a factory that specialize in making good quality of silicone products, like silicone baking mat, silicone food grade hose, with FDA and LFGB approved. It is very safe for baking and food touch. Please let me know if you are interested...
Read moreIs Pink Himalayan salt better than Black salt?">Is Pink Himalayan salt better than Black salt?
Both salts have trace essential minerals in them. Is one better than the other, apart from their taste? Reading More May Cause Envy...
Read moreBest bagel and lox ever, without the bagel">Best bagel and lox ever, without the bagel
So I discovered long ago that I prefer a bialy and lox to a bagel and lox, but growing up in the Boston area, I was never able to get a proper bialy, so I had to make due with a bagel. Living in NYC, when I have the...
Read moreAbout Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude