Chef Forum banner

Discussions Showcase Albums Media Media Comments Tags Marketplace

41-60 of 66 Results
  1. Articles
    In an effort to curb my mama guilt and anxiety about Baby E's low veggie intake as of late, I made some of these baby cookies. Not too sweet, hearty, and soft, these small biscuits are adult friendly as well. Feel free to substitute natural peanut butter for the almond butter and half and half...
  2. Articles
    There's nothing I love more than strawberries, and while the local season is basically over, you can still get them organically at the produce store. My mom grabbed a couple cartons of said organic strawberries for me Baby E a few days ago. They were already quite ripe and there was no way we...
  3. Articles
    So I guess the title for this post is somewhat misleading... This can't really be called a lasagna but, to economize on words in the title, that's what I went with. I do hope the purists out there won't be too scandalized, but you'll understand as you read on. Easter weekend was upon us and I...
  4. Articles
    There are many milestones in life and wedding anniversaries are among the most joyous. It seems more common nowadays to hear about people splitting up, rather than staying together. That's why, when a wedding anniversary comes along (whether it's yours, or someone you know) it's always nice to...
  5. Articles
    Have you ever watched Mind of a Chef? It's an amazing show featuring really passionate chefs talking about the philosophy behind their cooking and the ways in which they approach food in general. The most recent episodes that I've seen featured Sean Brock of Husk Restaurant in Charleston. He's...
  6. Articles
    My friend, S, has the cutest, chubbiest baby. Seriously, he's got more rolls than a bakery. Baby E, D, and I went for a visit today and as is customary at Christmastime (or at any other time if you're me) I brought a few goodies for her and her husband to enjoy. In the past, I've had quite a...
  7. Articles
    Every year, I like to make and gift something to some of my coworkers. A long time ago, I made lavender bath sachets and scented bath salts. I don't have as much time on my hands now (gee, I wonder why?) so in the last few years, I've made baked goodies to gift. I'm not sure if you know this...
  8. Articles
    Just a quick one tonight. We're heading to my SIL's house for a get together tomorrow and I made these up to take along. We signed up to bring guacamole, tapenade, and chips (which we'll still bring) but you know me, I gotta bring something sweet... You can tell it's been a long week by the...
  9. Articles
    So I signed up to bring snacks for tomorrow's work meeting, and as I've said before, I would rather be shot out of a cannon than be caught with less than way more than enough food to feed an army... First and foremost, I knew that I needed to dust off my macaron-making hat and give it a...
  10. Articles
    So I'm starting back at work this week and it's already been quite the adjustment. I think Baby E has been dealing with it better than I am... Just a quick post for now about my kitchen frenzy the day before going back to work. Being in the kitchen and making this with my hands calms me, and I...
  11. Articles
    For a family potluck at my sister-in-law's house, I offered to bring dessert. At first, I was going to make a layer cake, but when I heard that there were going to be 30 people there, I thought that cupcakes might be a more prudent choice. I knew right away that I wanted to make a cupcake with...
  12. Articles
    Have you heard of the cronut? I know it's been getting some bad press lately for making some people ill in its run as a burger, but I was still curious. Jimmy Fallon is obsessed with them. He even had the pastry chef who created them on his show to do a demo of how they're made. Having tried...
  13. Articles
    I understand your skepticism, but a gluten-free flatbread recipe with no yeast, eggs, soy, or dairy can taste good! This gluten-free flatbread recipe has no yeast, eggs, soy, or dairy in it. Yup. You heard me right. I was a bit worried at first too. But with being advised to experiment with...
  14. Articles
    We went to visit a friend for dinner on Sunday and she sent us home with some blueberry crisp. I had had two helpings at her place, it was that good. I couldn't wait to have it cold the next day (yesterday) but I really wanted to have it with some vanilla yogurt. Since we didn't have any in the...
  15. Articles
    By Becky Billingsley Nothing goes better with warm fall and winter soups than a hunk of freshly baked bread, and Challah is an often overlooked choice for non-Jewish home bakers. You don't have to be Jewish to understand the appeal of this soft and slightly sweet pull-apart bread. Challah...
  16. Articles
    Some chefs spend years searching for that perfect yellow cake recipe. Thankfully, ChefTalk's community has come to your rescue! BettyR posted a recipe, a combination of yellow cake and pound cake, that finally worked for her. "All of the yellow cakes that I had tried were the fat and sugar...
  17. Articles
    You will likely face weeping and gnashing of teeth by serious bread makers at the mention of the word bread machine. And most will say it takes the fun out of making bread all together. True, it probably does but it does allow the masses who are looking for a convenient way to produce a simple...
  18. Articles
    How to Make Rugelach - Jim Berman In just about every deli, there is some form of cookie as dessert. In a New York deli, the black and white cookie is king. Where I grew up in Pittsburgh, the sesame seed cookie, halavah, was the packaged slab, almost perfunctory, next to the cash register...
  19. Articles
    I really believe that food likes and dislikes are ingrained in your memory and on your palate at an early age. The sense of taste and smell are supposed to carry a person's strongest memories. This undoubtedly is one of the reasons home-style meals and "comfort foods" are such big business...
  20. Articles
    Flour is one of those things we take for granted. It's been around in a crude milling form for about 8,000 years or more. Today, at the grocers there are several varieties available for purchase, some in pretty boxes and others in utilitarian sacks. The issue most bakers have is which one to buy...
41-60 of 66 Results
Top