July 2008
36 posts
Sooo crumbly!
Last week I posted Mark Bittman’s No-Bake Blueberry Cheesecake Bar recipe, and over the weekend, I made it.
The bars were just as delicious as I knew they would be — except the bottom crust did not hold together well at all. This meant that the bars needed to be eaten with a fork and napkin at the ready. (I was hoping they could be eaten with the fingers, making them a bit more BBQ /...
Variations on a classic: the ice cream float... →
Ideas for unsual soda-and-ice-cream combinations, like coffee and pistachio, Jamaican-style ginger beer and coconut, and red spumante and blackberry.
Which is greener: cow's milk or soy milk? →
The Slate’s “Green Lantern” investigates….
Illegal or Not?
This is an important read for any food blogger. What can you post of someone else’s recipe without performing copyright infringement? Via Alosha’s Kitchen
A Locally Grown Diet With Fuss but No Muss →
Eating locally raised food is a growing trend. But who has time to get to the farmer’s market, let alone plant a garden?
That is where Trevor Paque comes in. For a fee, Mr. Paque, who lives in San Francisco, will build an organic garden in your backyard, weed it weekly and even harvest the bounty, gently placing a box of vegetables on the back porch when he leaves.
Read the rest of the...
“There is more simplicity in the man who eats caviar on impulse than in the man...”
– G. K. Chesterton
xxn
Rosemary-Lemon White Bean Dip →
This is very similar to a dip I used to make back in the catering days. It’s a good hummus alternative.
Suggestions for a vegetable- or bean-based dip?
I’m going to a tea party tomorrow night and I’ve been put in charge of “healthy snacks.”
I’m making my “very special feta dip” and cumin pita chips (fret not, there will also be some healthy crudités). I’d like to also make a vegetable- or bean-based dip. (But not something Mexican.)
And fyi, I have a food processor — so I can puree.
If...
Two Tips for Awesome Chocolate Chip Cookies
From Maury Rubin, owner of The City Bakery, which sells more than 1,000 cookies a day in its NYC location:
Let the dough rest for 24 hours, or (if you can wait that long) up to 36 hours. This allows “the dough and other ingredients to fully soak up the liquid — in this case, the eggs — in order to get a drier and firmer dough, which bakes to a better consistency,” according to...
How to Make Ginger Ale at Home for 61 Cents →
