Search results

Hi everyone, There's a brand of tri-ply stainless cookware at William Sonoma that, I think, is beautiful. It's Lagostina (can find on WS' website). Has anyone ever used it? I'd consider it for some bigger items, like pasta pots and large saucepans. Thanks, Tim

Hi everyone, So, I had always heard people talk about this "lemon vinaigrette." But I never made it until today. Here goes to one of the best dressings I've ever had. Of course, this is probably more of a reminder than mind-numbingly new recipe. equal parts extra virgin olive oil and lemon...

Hi everyone, I've recently started storing my oil (olive, safflower) in the fridge. I figure it's cold and dark, so the oil won't degrade as quickly. Are there any cons to this? Thanks! Tim

Hi all, I made key lime pie yesterday and made whipped cream in my KitchenAid to top the pie today. All went well, but when I removed the bowl from the stand and whisked it by hand (to finish it and not over-beat it), a dark metal residue came off on my hands. It mostly washed away (there's...

Hi everyone, Can you use the "rough side" of the sponge on stainless steel cookware without decreasing performance? What about enameled cast iron (such as Le Creuset) Sometimes the sponges are the yellow ones with a green rough side, but other times they're light blue with a dark blue rough...

Hi everyone, Last night I tried this recipe for whole-orange cake, except I used key limes and upped the sugar to 1 1/2 cups 1 whole orange (fresh) 6 oz. butter 3 eggs 1 1/2 cups flour 1 tsp baking powder 1/4-1/2 tsp salt. Basically, you puree the citrus until it is a paste (mine was a little...

Hi everyone, I've been researching cookware a lot recently. Maybe too much. Right now, I'm looking to buy a medium (around 10") frying pan or similar pan. I have an All Clad 12" stainless that is useful for bigger things, but don't really have anything that can do smaller jobs (e.g., browning...

Hi everyone, I haven't been around here in a while! This is mostly because I'm a junior in college and try not to procrastinate too much. But, I'm hoping all of you can help me out. I've recently discovered one of my favorite things to make is cupcakes. So, I've actually started selling them...

OK, this is a recipe I've spent a couple tries developing, but I got the idea and lots of help from a local bakery. These are brown-sugar cinnamon brownies. You may think it sounds wierd, but it is in fact, very good. Think Chocolate Cinnamon Roll! Mexican Brownies with Penuche Icing...

Does anyone have a good TNT cupcake recipe? I'm looking for one that rises above the paper cup and stays that way after baking, not too airy, more brownie-like, but not that dense. Basically, a more sturdy, rich cupcake. I just cannot seem to find a recipe that works. Thanks! -Tim

So just for fun today, I decided to experiment with making a frosting I would like. I really like whipped cream, but it's never substantial enough for frosting a cupcake, so this is what I tried. I whipped 1 stick of butter (at room temp) until it was fluffy and white. Then, I added 2 Tb...

Does anyone know if jumbo garlic tastes different from regular garlic. I accidently bought a bulb of jumbo garlic, and figure I can cut them up into clove-like pieces to figure out how much to use, but want it to have the same quality flavor that regular garlic will have. Is there anything...

OK, these don't have tootsie rolls in them, but that is the original name. I got the recipe from a resort in northern Minnesota. Make these and you'll love them. You can make them without the pecans, but if you chop them finely enough, you can't feel their texture and they do add some good...

Hey everyone! Just thought I'd introduce myself here... I've been cooking for about 6 years (I'm 18 now), so that's a pretty long time for me. I cook every day, and lean towards inventing healthier styles of cooking b/c I'm really into nutrition and fitness, but as you might've seen my blonde...

Hey, everyone, I'm new here, but not new to cooking. I absolutely love cooking and trying out/perfecting my favorite recipes, but here's one I just can't figure out. I'm trying to develop a recipe for blonde brownies- basically I want something that has the consistency of fudgy brownies, but no...