For me, the holidays scream decadence, and decadence to me means butter and crust and rich ingredients, like pesto, pâte sablée, and ricotta cheese. For the first days of October, The Kitchn had a “baking school” where participants would get an email in their inbox every business day with a different baking challenge. When I…
Nuts Be Dammed
My beautiful friend, I have got something completely magickal for your today! I’m sure you’ve wondered at one point or another where your food comes from. I do constantly, and at the same time, I think it is something that we’ve become so removed from in our Western culture. When we think of what we…
Spicy Raspberry Double Decker Torte
I know Christmas seems so far away as of this moment in time, and Halloween is literally right around the corner, but I bring this recipe to you today to plant the seed for your Christmas baking! One can never be too prepared, and having everything organized before December will ensure that your holiday will…
On the Cutting Edge of Kitchen Safety & Knife Maintenance
When I finally moved out on my own, I somehow got a hold of a Franklin Mint catalog, and what I saw inside delighted me! Daggers and swords adorned with dragons, castles, and jewels were so beautiful and irresistible that they birthed my love of them. I ended up collecting a few of those decorative…
Shishito Burgers
“I always wanna get fancy!” I tell one of my foodie colleagues on Twitter this afternoon. It’s true. I can never leave well enough alone and have to get fancy with everything. What can I say? I love creating, and pushing my own boundaries with food. Sometimes it works, sometimes it doesn’t, but what I’m…