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http://lisaiscooking.blogspot.com/
I'm addicted to cookbooks, food writing, recipe collecting, and cooking. I have a lot of recipes waiting for me to try them, and ideas from articles, tv, and restaurants often lead to new dishes. I started losing track of what I've done. So now I'm taking photos and writing about what I've prepared—unless it's terrible in which case I forget it ever happened.
After working as a pastry chef at several restaurants in San Francisco, including almost thirteen years at Chez Panisse, David Lebovitz now lives in Paris where he leads culinary tours and writes books that we all know and love. A couple of the lates (read full article)
It’s time for dessert. After tapas and paella, dessert was, well, not exactly Spanish. I wanted to make use of spring-time strawberries and rhubarb and turning them into something frozen seemed right. Since a frozen dessert would be made well in ad (read full article)
I was already a big fan of drinkable yogurt when I was asked if I would like some samples of Lifeway kefir. Kefir is also a drinkable, fermented dairy product, and I was happy to get to taste several different flavors. In addition to the health benef (read full article)
A couple of weeks ago, we had some of the coldest weather this part of Texas has experienced in many years. We get a little uneasy around here with near-freezing temperatures, and when it dipped into the 20s (F) we were confused and concerned. So, wh (read full article)
I’ve finally learned of all the wonders to be found in The Perfect Scoop. I had to get an ice cream maker first, and now that I have one, the three of us (ice cream maker, book, me) will be found together quite a lot. This book can teach you how to (read full article)
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