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Recipes here are unpretentious, frugal, often simple, occasionally healthy and always Larry-approved.
This recipe made me wonder if our candy thermometer was broken. It seemed stuck at 240 degrees, all the while the syrup was getting pretty tan. After some brain wracking, I remembered how to do the “ol’ fashioned water drop.” Y (read full article)
This cooking class at Let’s Get Cookin’ in Westlake Village was great fun — presented by prolific cookbook author, Hugh Carpenter, we foodies were immersed in Thai recipes, always good eats. Hugh’s dry sense of humor kept us in stitches (read full article)
My desk has a copy of Denise Vivaldo’s brand new The Entertaining Encyclopedia. Denise is a presenter at the upcoming Camp Blogaway Bootcamp for Food & Recipe Bloggers. A powerhouse in the food styling world, this book is a whopper of a resour (read full article)
You’re at the cabin. Everyone else is out hiking. You want an omelet. There’s a bowl of eggs in the fridge. DANG IT, nobody labeled them! Are they raw? Hard cooked? You are smart, you studied physics in school… remember “inertia?” T (read full article)
About a month ago, I noticed my local store had no small cans of pumpkin. A week later, still none. Then Larry showed me a newspaper article about the super scary national canned pumpkin shortage. Another week later, friend Marlene circulated an emai (read full article)
You’ll never meet a nicer Lord. Seriously, Lord Wedgwood of Barlaston is quite cool. He’s a former client. Quick bio: direct descendent of Josiah Wedgwood, the 18th century “father of pottery,” served in the House of Lords for mo (read full article)
Friend, Caroline is an enigma. On the surface: a classic beauty, self-assured self-employed food pro who travels the country for clients and around the globe for fun. Yet, she’s kind of a country girl. Choosing Home Ec as a profession (read full article)
It isn’t difficult, and I find it much easier to do it by hand – on paper — than plug data into software or use an online calculator. That is because so many ingredients seem to have peccadilloes and sometimes the software do (read full article)
It isn’t difficult, and I find it much easier to do it by hand – on paper — than plug data into software or use an online calculator. That is because so many ingredients seem to have peccadilloes and sometimes the software doesn’t acce (read full article)
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