by The Mad Boulanger | Cook It, Do It, Eat It, Like It
I know, empirically, that carrot cake doesn’t count as a serving of vegetables. Or that an incredibly huge slice doesn’t count as two servings of vegetables. I think we all do.
Yet I still have a vague sense that it’s somehow wholesome and good for me, even though my best recipe for carrot cake calls for a whole cup of mayonnaise. A wholesome, somehow good-for-me-excuse to eat frosting in front of company, because it seems bad manners to shovel it in my mouth with a spoon.
by The Restaurant Widow | Cook It
Since Valentine’s Day is quickly approaching, I thought I’d share a story of love with you. It is a short story about love and birth, family and new life, and a couple of pounds of confectioner’s sugar. My little sister is nearing the end of her second pregnancy and will soon be bringing a tiny girl child into the world. Beyond ecstatic at the impending arrival and having the tendency to share love for my family through the food that I cook, I decided to bake a “Welcome to the World” cake for my sister and future-niece.
by The Restaurant Widow | Cook It, Like It
No, really. I would seriously make out with the genius who came up with something as goddamned divine as tiramisu, because he (or she) obviously had one sexy mother of a brain. My luck, the inventor was probably some stinky beast of a 17th Century cook, slaving away in the bowels of a remote Italian estate to please a spoiled fop of a minor lord with rotten teeth and too much cologne. In which case, I may have to re-evaluate the desire to make out with said dessert creator.
by So Fresh She's Frisky | Do It, Like It, Old School
Standing in the middle of the kitchen, I close my eyes and inhale deeply. A not quite sweet, yet ripe and fragrantly layered juicy scent teases my nose, pulling me toward the stove. I lean over a large pot, blissfully sucking in every possible odor nuance of the bubbling purple-red liquid. My daughter is simmering freshly picked chokecherries. Lovely scent memories from my childhood rise up, enveloping me in the magic of these wild shrub berries.
by The Chef | Cook It, Eat It, Like It
Through the use of Chinese Five Spice and fresh cracked pepper, this recipe offers a unique variation to the strawberry rhubarb pie we all grew up eating. The flavor combination of strawberry and black pepper is an age old one – the pepper enhances the sweetness of the strawberry. When used sparingly, Chinese Five Spice adds an additional depth of flavor to this pie.
