I am going to tell you my secrets right up front. High quality meats from a local butcher and a liberal brushing of bacon grease on the crust.
A few of my pr...
Pizza dough is about as close to an artist's blank canvas as it comes. Just gaze at this simple, supple dough and let your mind wonder... what do you see?
I l...
An unexpected gift of nearly 3 lbs. of milk chocolate, a magazine rescued from my recycling bin and a request for a birthday cake resulted in this four-layer be...
Buttery, hot, doughy, soft, crunchy and sweet. The only problem I have with these waffles is that I will never enjoy any other waffle again.
My husband doesn't ...
Getting edible green things into a toddlers mouth can take the stealth and creativity of a secret agent. Mission accomplished!
A few weeks ago, this recipe...
A favorite recipe from a favorite new cookbook that was a gift from a favorite friend puts this Irish Soda Bread with currants, caraway seeds and orange zest at...
Just when takers are relaxing into the comforting nostalgia of deviled eggs, a surprising zing of horseradish and ancho chili powder will wake the palate.
In...
Some basic lessons fall through the cracks. You take certain information for granted until one day, you go to access it and you realize, it isn't there.
For me...
Thanks to a few new fans in my Greek Food Fan Club and my immediate response to praise, there has been a lot of Greek food coming out of the Whipped kitchen of ...
I prefer hearty, steel cut oats to old-fashioned oats but I don't prefer them enough to launch a 45 minute cooking endeavor in the morning. Some things requir...
I have been dancing the tango with Red Velvet Cake for some years now. Just when I think I can turn my face away and retire my quest for the perfect recipe, t...
I am lucky in that many of my clients have become good friends. It makes for especially enjoyable client entertaining. During the holidays, I invited my pals fr...