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It's been a while, boys and girls, and I do hope each of you and yours are happy, healthy and enjoying all that is wonderful in life. I received this rather polite, but pointed note from Mardge (Dove) over the weekend that has made me realize just how long it has been since I have said...

To those of you who noticed I haven’t been around for quite a while, I wanted you to know you have all been missed by me and thought of so often. I have dreamt of Rainee’s barbeque, crewsk’s cheese straws, Goodweed’s pancakes, subfusc’s breads, middie’s smile, buckytom’s lightening repartee...

In response to htc's fantastic find of a 10-pound brick of chocolate at an unbelievable price, and the question as to whether semi-sweet is similar to milk chocolate, I offer the following very general description of the types of chocolate available. (These come from the top of my head, so...

Sugar spinning, pulling, pouring and even blowing (like glass blowing) are age-old arts begun by countless generations before us, who were obsessed with the amazing versatility of sugar, and some of today’s pastry chefs employ the same recipes and similar techniques from those developed by the...

Unlike our first brining experience a few weeks ago, this time I brined for 24 hours, then air-dried in the fridge for about 12 hours. But the most remarkable difference, which I would never have predicted, is that the mirepoix was MUCH less salty, despite the brine time being nearly four times...

I thought my recipe for banana-nut bread was great right up until this morning. The difference in texture and taste is incredible, and I will never make banana bread by any other recipe again! The BEST Banana Bread Butter a non-stick bread pan, then flour well. (The flour is really...

Tis nearing the season to start clearing the hoarded larders and make short tons of candy again. I'm particularly fond of pralines and would enjoy seeing your favorites of these, which I understand also vary across our continent. Top on my list are: Buttermilk Pralines 3 cups sugar 1 cup...

In a previous post, I mentioned to Darkstream that my youngest son had built a drying rack for me out of Home Depot procurred wood and some stainless mesh. Darkstream wanted to see it and now that my batteries are well charged... In moments like these, a mother's pride in her son is beyond...

For those of you who wanted to know how to make cherry cordials, but were afraid to ask, here's my technique. The bourbon can be very easily omitted altogether for a cordial with much less of a punch! And it looks a lot more complicated than it is. I'll warn you, though: If you do ever make...

Forgive me, please, for the time it has taken for me to offer my sincere thanks for the wealth of information you provided me, Darkstream, on the making of pasta! I now can boast of tender fettucini and linguini, and delicate but INTACT ravioli! I have been most successful in incorporating...

Chili is a serious subject across this continent and everyone has their own way of making it, as Lifter kindly mentioned in his delicious post on the subject. But, as requested by dear Alix, here is the recipe for “authentic” Texas Chili, given to me by Texas Gov. Ann Richards, avid hunter...

Over this weekend, Otter and I are trying our hands at brining turkeys and this thread is to document those efforts and comments along the way. We are collaborating in our efforts to try and discern the effects our different tactics produce and to compare notes at the end of our trials. It...

My wonderful husband made me the proud mother of an Atlas 150 with all the bells-and-whistles attachments this year. And I have to say that even my pasta tastes so much better than the boxed stuff. I'm brand new at this, having made fettuccini four times now (love adding spinach or herbs!) and...

The Science Channel is airing the "Secret Science of Everyday Things" mostly relating to food and beverage on Sunday evening at 9:00 p.m. EST. I saw the commercial a short while ago and immediately thought of you!

I'm having one of those nagging cravings and am in desperate need of your help! I had this wonderful neighbor once, a fine Italian from north Chicago, who was the best cook I've ever really known. Made his family's annual Christmas feast of the best Manicotti you've ever placed in your mouth...

I noted your request for this in a thread under the General Questions and Chat section discussing ways to use leftover wine. I just made a batch of this Thursday out of cabernet, and will make more today with chardonay leftover from last night's seafood dinner. This recipe makes about 6...

I cannot help but to open a topic near and dear to me! Tell me, folks: What jellies, jams, relishes, salsas and pickles have you stored away this year? What challenges have you faced? Have you found any new and exciting recipes? With the following offering comes the admission that I LOVE...