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A clear guide to agar-agar, gelatin, and pectin, with tips on how each works, when to use them,...
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My Biscuit Background My mother-in-law was a marvelous cook. She was also by necessity a frugal one. She counted it...
Poires Josephine is a classic pear dessert made with firm pears, sugar, butter, and cream. This version explains why Bosc...
One Cannot Live By Art Alone I have made some notes from Liz DiGregorio's two intriguing posts about visiting Florence,...
More Than A Sneeze One of the many benefits of attending the Fancy Food Shows is that you get introduced...
Time For DRVs Now that we are in the clutches of the JanFebs, perhaps it's time to appreciate the lowly...
Without The Squeeze Somewhere in my jaded youth, I learned the English proverb "Apple pie without the cheese is like...
Great Expectations When farmers markets open with their annual unveiling of produce, I go gaga (and I'm sure I...
Of Smoke And Lemons One of my favorite singers to listen to while I am cooking is Paolo Conte. I...
Intro To A Master Gardener [caption id="attachment_3752" align="alignleft" width="335"] Kathryn Kellam's Polllinator ...
Strawberries Spring Eternal It probably is due to the two years of pandemicdom, but it seems as if everyone is...
