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It’s June and that means time for weddings! The Wedding Report.com estimates that the average wedding costs about $23,040, not including the cost of the engagement ring, honeymoon, wedding planner or bridal consultant! They also report tha (read full article)
Theory: Meringue is a structure with sugar sometimes melted into it. It is a combination of egg whites and sugar, granulated or powered. Granulated sugar does not always dissolve. The most common ratio is 2 oz sugar to 1 oz egg whites. Week old egg (read full article)
As the mother of seven, I often find myself daydreaming about cooking just for me. Many nights I have to cook what everyone else likes and set my own wants aside. COnversel, folks who live alone get tired of eating alone. Here are some tips to help y (read full article)
Today I am sharing my secret recipe. Homemade Bread is key to making the perfect grilled cheese sandwich. Two slices of swiss cheese and two slices of provolone cheese slices, layered. Lots of unsalted butter and a hot to medium hot skillet. A sprink (read full article)
A soufflé has to be one of the easiest yet most elegant of dishes. They have been admired and loved since the late 1780’s and were created in France by a chef who really used his head. It is lightened by whipped egg whites and the frothiness expa (read full article)
I am always on the lookout for new ways to use up food rather than throwing it away, and it makes me feel great when I can avoid waste. One of the foods I have the hardest time with is bananas. It seems I am always fighting against them for some re (read full article)
You may read Part One here. Hopefully these rules and guides will prove helpful to the beginner cook and everyone in-between. Prior to jumping into your food project to begin cooking, there are some important steps to take and tips to consider. After (read full article)
One of the most delightful things I learned to prepare while attending culinary school was this recipe. Madeleines are traditional petit sponge cakes from the northeastern regions of France. If you do a little research you can find the cool history s (read full article)
I’m a huge fan of any kind of casserole, after all, what’s not to like? They’re easy to put together, I usually have the ingredients on-hand in my pantry or fridge, and most of them use only one pot or pan (ok…two if you have (read full article)
NOTE: Sorry everyone…this is a re-post! I tried to post this on my way out of town on Friday and it posted before Anne’s Haiti post instead of after. I figured hardly anyone saw it so I thought it would be best to post it again the right (read full article)
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