Ingredient of the Month: Pears

pears

Throughout fall and winter one of my favorite secret ingredients is pears—that is, Roasted Pears. These are pears that are roasted with a bit of sugar, lemon juice, butter, and a split vanilla bean or even herbs, until they become tender and caramelized with a concentrated pear flavor. The recipe for Roasted Pears is easy … Continue reading

Ingredient of the Month: Flour by Rose Levy Beranbaum

The Cake Bible

Flour is the soul of baking. The type of flour one chooses will have a profound effect of both taste and texture of all baked goods. When it comes to cakes, most benefit from using either bleached cake flour or bleached all-purpose flour. These two types of flours will give cakes the most fine and … Continue reading

Ingredient of the Month: Squash by Mollie Katzen

squash_featured

For November’s Ingredient of the Month post, Mollie Katzen, author of Get Cooking and The Moosewood Cookbook, weighs in on a very timely topic: squash! SQUASH FOR ALL SEASONS Most types of squash are available most of the time, yet we still refer to some as summer squash (zucchini, yellow crookneck, pattypan) and others as winter squash … Continue reading

The Home Cook—Patricia Wells’ Pilaf with Tomato Sauce and Porcini Mushrooms

Let me start off by saying that I am a newbie to the world of cooking. Sure I love watching the Food Network and collecting cookbooks for the amazing food photography as much as anyone, but Kim in the kitchen?—not so much. As of late however I have found myself experimenting with simple recipes and … Continue reading

Ingredient of the Month: Mushrooms by Patricia Wells

mushrooms

To introduce our ingredient of the month for October we have the renowned cookbook author Patricia Wells, whose next book, SALAD AS A MEAL, is due out next spring. We can’t wait! The recipe below for Wild Mushrooms in Parchment with Wild Mint is from her recent book VEGETABLE HARVEST, and it’s incredibly easy to make yet also dinner-party elegant. And … Continue reading

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