Blood Orange Tarts with Chantilly Cream

Making Blood Orange Tarts with Chantilly Cream Let's be honest - the only thing to love about February in New England is the arrival of blood orange season. This year has been particularly brutal, with epic snowstorm after epic snowstorm, temperatures in the single...

Making Soft Pretzels From Scratch

This is one of those foods that you will not want to buy at the food store or at the local grab and run kiosk, once you’ve made them at home. Simple to bang out and a fun project for cold winter days when you want to warm up the house with yummy home cooking.

Six Whimsical Kitchen Items

Oh cute! Check out these fun kitchen gadgets that we found online. No doubt, any one of these would make a great hostess gift or stocking stuffer. Perfect for the kitchen lovers, bakers extraordinaire, and food handlers.

Great Spatchcock Adventure

Great Spatchcock Adventure "Spatchcock?," I said to myself, "hahahahaha, sounds like dirty jokes!" So yes, it initially piqued my interest because I'm still a little twelve sometimes. I also roast whole chickens fairly regularly once the weather cools off, even though...

Holiday Fruitcake Recipe

Holiday Fruitcake Recipe Tis the season with all the tra-la-la! Time to whip up that food abomination, FRUITCAKE! There are few foods that catch such a bad rap. Fruitcake vies for the nastiest food, competing for top honors with liver/onions and that local fair vendor...

Butternut Squasharoni and Cheese

Butternut Squasharoni and Cheese Recipe I'm still in the honeymoon phase of this year's love affair with Autumn, as it hasn't snowed yet and the trees still have their fire-hued leaves, so I've got a few more seasonal recipes in me. Once the trees are all dead sticks...

Apple Cheddar Scones with Walnuts and Sage

Apple Cheddar Scones with Walnuts and Sage Recipe An ode to the delicious juicy, sweet, tart, crispy, nature's candy apples, how it pains me to see you replaced by pumpkin spice as Autumn's favorite flavor. I'm not trying to judge you for getting all excite-balls over...

Carnitas: Melt-In-Your-Mouth Pork Tacos

Carnitas: Melt-In-Your-Mouth Pork Tacos I love it here in the Eastern Midwestern area where I live, I really do, and I have tons of nice things to say about the local flavor. But I gave up on Mexican food restaurants. Totally gave up. I grew up on the Mexican in the...

Banana Bread Snickerdoodle Muffins

Banana Bread Snickerdoodle Muffins Recipe I'd like to apologize in advance if you're like me and willing to justify eating (I won't say the number, but a lot) of muffins in one day because fruit is one of the ingredients and therefore they are fruit. If this is your...

Smoking Tofu on the Grill

Long, long ago, and in a faraway place, a restless wandering teen found herself at a rainbow picnic in a drizzly Northwestern city. There she ate some tofu, and Lo! It was delicious, which nobody had ever expected…

Anyway, that was me and I still occasionally experiment with tofu because I know it can be done and I want to see if I can do it. I like a challenge, and, if you know more than three people (vegan or not) who actually get excited to eat the quivery blobs then, well, you know different people than me, I guess.

English Scones with Blueberry Stilton and Lavender

Scones are on the list of foods I detested from childhood because I’d never had them prepared quite to my tastes. I associated the word “scones” with the heeby-jeeby tactile sensation I get from pulling wet sweaters out of the washing machine or squeezing cotton balls. Sounds weird, I know, but that’s what scones reminded me of until a recent 4:30 a.m. airport adventure with all three of my kits in tow. After baggage was checked and carry-on’s were rifled through to a soundtrack of tired toddler wailing, we passed a coffee/tea/baked goods stand from a chain I’m not familiar with and don’t remember the name of.

Rose Petals and White Peaches

Beautifully preparing the just ripened fruits of summer as a dessert is close to my heart. This is type of food is a sweet expression of your love and it honors the natural spirit of whatever freshly picked fruit you choose.

Flavorful Homemade Flatbread

Regardless of whether or not I can come up with an articulate sentence about the stuff, flatbread is definitely having a moment, and it’s surprisingly easy to make if you have the time. Versatile, too, making delicious sandwiches or quesadillas even though it isn’t quite bread and isn’t quite tortillas, either. I have big plans to try baking some into dip chips in the unlikely event that I ever have leftovers.

Chill’n with Rose Granita

Granita are veritable chameleons – you can fusion their flavors in endless ways. Granita are the Italian version of our American snowcones – although granita are a grown up ice capade, usually including a measure of liqueur or wine. I like them best at the end of a long, hot summer day – doing a double chill down of my last remaining frazzled nerve.

In their non-alcohol form, granita are wonderful for clearing the palate between dining courses.

Wedding Crush – Rose Petal Flan

Rose Petal Flan – If you’re into weddings and roses and all that fluffy, girly romantic stuff….keep checking back to see each of the rose flower recipes. Garnish with fresh or candied rose petals.
Serve with love!


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Cooking with the Kitchen Survival 101 Team