This dessert can be prepared in advance and just left in the fridge until ready to cook. It is easy to make (I do it with my children) and absolutely delicious. It is best served with a small hole … [more]
Some like it bubbly, some like it not. By making a simple syrup with the lemon rind you are guaranteed to capture an intense lemon flavor that will take the edge of a hot summer afternoon. [more]
I don’t really remember where the idea for this recipe came from. I was doing a barbecue one day (in the UK a barbecue is a bit of an event as we don’t get to do them that often) and … [more]
Made famous by a Jewish baker in Vienna in 1680s who presented them to the king in honor of his victory over the Turks. The bagel derives its name from the Yiddish word bugel, which describes a round … [more]
When roasting, grilling or barbequing or otherwise cooking meat, you want to let the meat sit for at least five minutes after you remove it from the heat, because it is going to keep cooking. Once … [more]
In our household pizza making used to be solely a wintertime operation. The high heat from the oven made the kitchen too hot to bother on days we would rather be outside sucking down watermelon and … [more]
The experienced ice cream connoisseur may prefer to make his or her custard-style concoction according to exacting specifications rigorously enforced by the zealous ice cream intelligentsia. I, on … [more]
Invented in Europe and commonplace in Canada, air chilling has just started to become popular in the United States. From the cook’s point of view air chilled chickens taste far superior to water … [more]
There’s something about this recipe that just works on hot summer days. Granted there’s no law against making this on cool winter nights. Maybe it’s the limes, which remind me of margaritas , … [more]
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