|
This is not, as you may have divined, one of those recipes that yields beautiful food. Each bit is not an aesthetic delight, and this is not going to grace the cover of any food publication that I know. But what it is is this: deeply, deeply del (read full article)
Whew. Well we moved. And although we’re not yet totally unpacked (far from it), my kitchen is starting to look like a functional kitchen, and I’m beginning to have glimmers of interest in actually cooking again. It’s almost lik (read full article)
I do apologize for my quiet recently. It all stems from some exciting news, which is that after years of bubble sitting, Ken and I finally bit the bullet and bought a house. I say “bought” but we don’t own it yet. Please keep yo (read full article)
We are in full on girly mode in the Savour Fare household. The Nuni is two and a half years old, and is seriously interested in the following (in no particular order): twirly dresses, crowns, glass slippers, toenail polish, my makeup, shiny shoes, (read full article)
I’m not much of a muffin girl. Despite my rather extreme sweet tooth, I don’t tend to like sweets for breakfast, and most muffins are just cupcakes without frosting. And the times I actually want something sweet — elevenses or te (read full article)
Bread pudding. The words themselves are hardly inspiring. Stodgy, pedestrian, British, with those overtones of school dining halls and hospital food. There are some truly execrable bread puddings — dry, almost crusty, with little discern (read full article)
So let’s talk about bacon. Apologies to my kosher and vegetarian friends, but I’m going to level with you — Bacon is good stuff. Smoky, salty, a little sweet, with an edge that can only be described as “porky”. And (read full article)
Wednesday is Saint Patrick's Day (don't forget to wear green or the leprechauns will pinch you) and even though my family is only moderately Irish, and I, in fact, have never been to Ireland, my family celebrates every year without fail. Part of i (read full article)
One year ago today, I was sitting around with nothing to do, and so I started a food blog. OK, it didn't exactly happen like that. If you've been reading along, you have probably realized by now that I have a life that's rather full, what with my (read full article)
Ken and I have been together more than eleven years, and married for almost seven. Although on occasion he still makes my breath quicken and my heart go pitterpat, I think the real boon of a long love is that warm glow of contentment that comes fr (read full article)
It's time for the Daring Bakers again, and while this month's challenge presented its own obstacles, It had the advantage over last month's challenge for me by 1) Taking only a reasonable amount of time, 2) Not leaving my entire house covered in ro (read full article)
Some of my friends who read this blog seem to be laboring under the delusion that I am a gourmet cook. While I do occasionally go a little crazy with some super fancy cooking, I imagine that my everyday cooking is a lot like yours. I cook dinner f (read full article)
It's Daring Bakers time again, and this time they made me build a freaking gingerbread house. Although this seems like a lighthearted fun activity that's perfect to share with the kiddos, be warned: This is not for the faint of heart. Or the ine (read full article)
So let's say you've made your Fruitcake, thoroughly doused it in liquor, and now you want to serve it on Christmas Eve. You have bought into the joys of fruitcake, but now you want to sell it. If one is not a fruitcake convert, a bit of glaze an (read full article)
It's the Monday before Christmas. You've baked your fruitcake, braved the mall, passed all the shipping deadlines and if you're anything like me, are more than ready to settle down for a long winter's nap. Then your neighbor drops off a "small gi (read full article)
I don't know what it says about the general depravity of my childhood that when I think back to my favorite Christmas cookie growing up, it has to be bourbon balls. My grandmother used to make them every Christmas, and I'd look forward to them wit (read full article)
Every Christmas season when I was growing up, my mother and I would bake cookies. Sugar cookies, oatmeal cookies, gingerbread. I remember standing at the kitchen counter, stirring the dough, and sitting at the dining room table painstakingly decor (read full article)
I know what you're thinking. Fruitcake? Really? And yes, I am well aware of fruitcake's reputation as the bane of the holidays. But fruitcake doesn't have to be a joke. Yes, it is dense, but it should be sliced thinly -- it's really a confecti (read full article)
If you like to bake, as I do, and you like to eat, as I also do, you often get asked "What is your favorite dessert?" I rarely have an answer. Sometimes I feel like the cool creaminess of ice cream, and I'm more in a bread pudding mode. Sometime (read full article)
Our free membership allows you to rate and review recipes, manage your private recipe box, submit your own recipes, and more!
