Lots of recipes call for topping with breadcrumbs. For many us, breadcrumbs are an afterthought and we grab the nearest cardboard box. Bread from a box usually tastes just like cardboard. But breadcrumbs can add more than just crunch; they can add a lot of flavor. Good breadcrumbs come from good bread. Just like the […]

Yesterday, a customer called to ask how much flour she should add to canned apples to make apple pie filling. There is a better way. Here are some tips to make a scrumptious apple pie: 1. Choose a fresh apple that is good for baking. I like jonathons, jonagolds, or macintosh. 2. Do not overfill […]

When I was growing up, fresh asparagus was a special treat whose spring arrival was much anticipated. We only were able to eat asparagus a couple of times a year. The rareness of asparagus was part of its allure. I once hosted an all-asparagus dinner party, featuring that delicious vegetable in every course. Then asparagus […]

Fresh, sweet corn is so delicious and versatile in cooking — soups, salads, sauces, side dishes, even desserts are irresistable when made with corn. But good corn can be difficult to find. Corn is usually sold naked in supermarkets. Ears of corn need their protective husks; removing the husk shortens the lifespan of the sugars […]

Shrimp, which used to be a delicacy, is now ubiquitous. Frozen shrimp, already peeled and deveined, but with the tail left on, is readily available and used by home cooks and restaurant chefs alike. “P-and-D” shrimp is super-easy to use and requires virtually no prep work other than defrosting and cooking. It is a rare […]

Ray writes, “The soubise. I love it!” The recipe for this French-style risotto is here: Soubise. Betsy writes, “Mine is from the Novel Cuisine class with Appetite for America: the cauliflower recipe from the chefs at Union Station. It’s the go-to dish for potlucks. Everyone raves about it!” Thanks, Betsy, here it is: St. Louis […]

Everyone understands the pleasures of homemade bread, but crackers? It’s so easy to buy good crackers, why would anyone make crackers? Then, I went to a party that served homemade crackers and I could not rest until I mastered crackers. Thanks, Joan, for introducing me to the delicious crunch of homemade crackers! Crackers are so […]

The cupcake craze has not abated. Our classes on cupcakes are hugely popular, particularly when taught by Dawn Meyer, whose delicious cupcakes feature precise instructions. Don’t miss signing up for Dawn’s next available cupcake class on September 23 (rum-raisin cupcakes!). Register for Cooking Classes. Triple Ginger Cupcakes with White Chocolate Ganache 1-3/4 cups sifted cake […]

The vegetable garden is in full swing! Today I cut off the garlic scapes (flowers), pruned the tomato plants, fertilized the potato plants, and weeded the red currant bushes. Plus, I picked spinach for soup, arugula for salad, and radishes to eat with butter and salt. This is the best time of year to become […]

Just in time for a Cinco de Mayo party, dessert will be as much fun as the cocktails, says Jean Millner, who provides another tempting dessert! Margarita Cupcakes for the cupcake: 1 cup flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup butter at room temperature 3/4 cup sugar 3 eggs, separated 1 tablespoon […]