Monthly Archives: June 2012

Today I made a Shoofly Pie, from the Northeast section on page 142. The story that came with this pie was interesting.  This pie comes from the Pennsylvania Dutch Country and it’s an early American example of what is now … Continue reading →

There was a time when an unpaid internship was done by college students as a way to gain experience, network and help open doors in professional fields like law, high tech, and financial services. Apparently those days are over.  See … Continue reading →

Last week, I gave some tricks of the trade on the basics of meringues.  I also described a French Meringue, which is whipped raw and then baked.  This week we’re moving on to an Italian Meringue.  With this meringue, the … Continue reading →

Today I traveled to the West to make Asparagus With Prosciutto and Lemon Sabayon from page 355. This is a very unique appetizer that contains so much depth of flavor in a small dish.  It’s almost the easiest dish I’ve … Continue reading →

Today I needed to embrace simplicity in cooking, because my day has been anything but simple.  Jeff and I adopted an adorable little kitten we named Minnie Mouse!  She’s just about the cutest kitten ever, but it’s a little distracting … Continue reading →

Today I took the culinary road trip out West for one of my personal favorites, a Cobb Salad from page 361. I had never known that the Cobb salad originated in the West.  Back in the days I worked on … Continue reading →

Today I did a southern classic and dressed it up with a modern twist.  I took Martha’s Buttermilk Fried Chicken recipe from page 187, but I made it with chicken breasts and used them as the centerpiece of a salad. … Continue reading →

Today I decided to try my hand at an All-American favorite, Iced Sugar Cookies from page 59.  I also saw this as the perfect excuse to try out Martha’s cake and cookie decorating stencils that I picked up earlier today … Continue reading →

Today I took my kitchen road trip out to the wild, wild west and made some venison chili from page 387…except I didn’t use venison, so this is my Not Venison Chili! Now you might be wondering how you make … Continue reading →

Recently, I’ve been saying a lot about the trials and tribulations of making meringues.  It occurred to me that while most of you know what a meringue is because you’ve probably eaten it before in something like a lemon meringue … Continue reading →