Readymade has a great step-by-step on canning your fruits and veggies, with recipes! You can pick up Sure Jell on Amazon.com.
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Archived Posts from this Category
February 5, 2007
May 3, 2006
Anyone who says “cooking is in the blood” when talking about professionals is talking out of their ass. Eating well is in the blood. An appreciation of the glories of the table, of good ingredients well prepared, is in the blood. The enjoyment of a long lunch — at table with good friends, tearing into the good stuff made with love and pride — that, arguably is in the blood, or at least in your cultural heritage. But you’ve got that already, right? Otherwise you wouldn’t be here. You wouldn’t have forked over thirty-five bucks to some publishing conglomerate for this book. Would you?
Well? Would you?
- Anthony Bourdain, Les Halles Cookbook
- Read more on the Awesomeness of Anthony Bourdain at Food Bound
- Also, Blue corn blueberry muffins, from a new favorite blog: Baking Sheet
- Join growers from around the globe at Kitchen Gardeners International (via 18thC Cuisine)
- Cocktail party ideas and DIY graham crackers from the Ready Made magazine blog.
- How to cook rice erfectly and tips for cooking with lemon grass
Cake porn via Maisie Fantaisie
April 18, 2006
“If people really are what they eat, we are becoming a nation of hotties.” Click here for the full story at the San Francisco Chronicle.
If you want to become a hottie, don’t miss this round up of Mexican cooking techniques that will have you fire roasting fresh chiles in no time.
April 10, 2006
From The Kitchen: “Compared to chicken eggs, the yolks of duck eggs have more fat and the whites more protein. Duck eggs are more fragile in composition, so more care should be taken when cooking.” Read the entire post here.
April 4, 2006
Click here for the tutorial from Instructables.
March 29, 2006
The April issue of Real Simple caught my eye with their piece on new decorating ideas for cupcakes.
Pictured above, chocolate and candy-coated sunflower seeds instead of sprinkles. This made me think also of those delectable candy-coated anise seeds they give you as an after-dinner sweet at some Indian restaurants. I know I’ve seen them at Kalustyan’s.
Pick up a copy of the magazine for other inspirations like toasted marshmallow-topped, and linzer-style as well as the recipes, of course.
