Today's baking plan, from Dessert First:
http://dessertfirst.typepad.com/dessert_first/2006/07/post.html

Lavender Shortbread
adapted from Tante Marie's Cooking School1 cup (2 sticks)butter, softened ( Read more... )

By request of ruhe. I'm not sure where this recipe came from originally, as the version I'm currently using is handwritten in my kitchen notebook ( Read more... )

I totally understand what's up with the gourmet restaurants trying to create versions of macaroni and cheese, there is something ultimately completely comforting about all that carby cheesy goodness. And with the majority of the western world thinking the only kind of macaroni and cheese out there comes in the form of Kraft Dinner's nuclear orange ( Read more... )

People are often surprised by the fact that I eat quite simply when I don't have other people to cook for. Tonight is a prime example of one of my newest favorites--Mark Bittman does a column and blog for the New York Times, back in March he posted the following recipe, which I've done scaled down versions of a few times. Tonight per a recent ( Read more... )

I was waffling about what I wanted to do with my tasty tasty lamb. I have decided that something from this cookbook given to me (years ago now) by pling and jarel will be just the thing. Mmm, Indian.

Aloo Gosht [Delhi-style Lamb Cooked with Potatoes]7 Tbsp vegetable oil ( Read more... )

As one of the office bakers, I was volunteered to bake rewards for people giving in one of our office fundraisers. Coordinating with a coworker who is also baking a cake (their chocolate) I decided this recipe looked simple and tasty. I'm always surprised when people are intimidated by baking cakes and prefer boxed mixes, since the only ( Read more... )

Finally, after a January that I'm just trying not to think too much about (following a December that wasn't so fabulous either) we start in on my cookbook project. I'm trying to start with the cookbooks that I really have never used straight for recipes-usually just for inspiration.

Thus, we start with Hugh Fearnley-Whittingstall's "The River ( Read more... )

Pie-making in recent years has become a political tug of war with my mother, due to the fact that my father has felt the need to declare my pies better. You'd think after 40 years of marriage he'd know better, apparently not ( Read more... )

Because corn syrup is naughty, if you're making pecan pie for Thanksgiving this year, give Mark Bittman's recipe a try.

Mark Bittman's Pecan Pie
from How to Cook Everything1 9" pie crust ( Read more... )

Winter is around the corner, squash is abundant, so why not make soup? This one is again from my favorite CIA WW cookbook ( Read more... )