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52 Weeks of Baking: Week 3 - Boston Cream Disaster
Last weekend I went to a friend's house for a small birthday party. I told them not to worry about the cake because I would take care of it. (After all, I like baking and this will be a great excuse for my 52 weeks of baking.) So when I asked what the birthday boy's favorite cake was, I was expecting it to be something standard like chocolate, carrot, coconut, you know, a normal "cake" flavor.
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Let's Dish: Whose Recipes Do You Trust?
Whether it's custard that won't set or brittle fleur de sel caramels, we've all had failed cooking attempts. But when disaster strikes while closely following a recipe, it poses the question: Whose recipes can be trusted? And whose cannot?
Get a Taste of Cloudy With a Chance of Meatballs
This Friday, I'm pretty sure I know what I'll be having for dinner: spaghetti with meatballs. That's because I plan on catching a new movie, Cloudy with a Chance of Meatballs, on its opening night, which I can already tell will make my mouth water.
Loosely based on the classic children's book by Judi and Ron Barrett, Cloudy is an animated film produced by Sony Pictures Animation.
Let's Dish: What Recipe Have You Totally Screwed Up?
Readers, I have a confession: sometimes I'm a failure in the kitchen. Take, for example, the picture below. My father recently watched Tyler Florence make the most delectable Spanish tapa where a raw egg is wrapped in jamon serrano, placed atop béchamel and toast, and baked in the oven.
12 Days of Edible Gifts: Sweet and Spicy Brittle
During the holidays, I keep homemade brittle in pretty packages to ensure that unexpected guests don't leave empty handed. This year, I made two different types of brittle: a classic peanut brittle and a more exotic, spicy brittle with pine nuts. However, it's easy to make brittle with any nut, seed, spice, or dried fruit.
Ding-Dong — Guess Who’s Here?
That super-competitive friend from middle school just called and wants to come see you. Are your digs a disaster or drop-in worthy? As we head into party season, here’s how to get ready for those unexpected guests.
'Wich of the Week: 'Ino's Pancetta, Lettuce, and Tomato
I've let Nancy Silverton's Sandwich Book languish on my desk for too long, so this weekend I finally decided to make a recipe from this famously excessive sandwich collection. (Stay tuned for a full cookbook review.) Since I was having friends over for a casual dinner, I avoided the more labor-intensive recipes in favor of a simple but delicious sandwich that would showcase the fresh tomatoes I bought that morning at the farmers market.
This PLT — pancetta, lettuce, and tomato — is a variation on the classic BLT (from New York's 'Ino) using Italian pancetta and arugula.
What's Yummy This Week — YumSugar Weekly Recap
- A fruity, nutty, crunchy crumble is the perfect way to celebrate late Summer.
- Check out our gallery of the world's best food museums.
- Inspired by New York Fashion Week, I planned a swanky, stylish party of my own.
- We share (and commiserate) our biggest disasters in the kitchen.
- This week's nachos combined sweet with savory for a scrumptious result.
- Our step-by-step instructions for peeling shrimp will have you making scampi stat.
- How well can you identify different regional hot dogs?
- PartySugar reviews a delicious, exotic Spanish wine that I'm definitely adding to my list.
Did You Watch Last Night's Kitchen Nightmares?
Last night on the second episode of the new season of Kitchen Nightmares, Gordon Ramsay was on a mission to turn Long Island's Handlebar around. With a chef who doesn't like to cook, an unmotivated owner, and an emotional train wreck of a wife, the restaurant was a complete disaster. I've always liked the concept of Kitchen Nightmares more than Ramsay's other television show, Hell's Kitchen.
Let's Dish: What Was Your Biggest Kitchen Catastrophe?
Recently I was making dark-chocolate raspberry ice cream. A friend was over and he was desperate to help. Always one to encourage cooking, I told him to prepare the raspberries.
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