Remember those chocolate chip cookie cakes you used to buy at the mall? It's like that, only better. Crispy on the edges, soft in the middle, and so quick, we may never make individual scoop-and-drop cookies again.
One of my favorite cooking shows is on YouTube — Cooking With Dog. It's hosted by a Japanese woman whose gray poodle sits on the counter and barks appreciatively while she cooks. Each episode provides a how-to demonstration, with recipes, for a singular basic Japanese dish. Best of all, they all have English subtitles, which is a necessity since I do not speak Japanese, and I am deaf.
I don't eat ice cream sundaes very often. I prefer to focus on the pure taste of really good ice cream, without any bits and bobs to clutter it up. But I make an exception for this odd yet amazing sundae: Slices of watermelon with an eggless ricotta ice cream, flavored with dark rum and lemon, slightly grainy on the tongue, and showered with dark chocolate shavings.
Looking for a cool, new summer drink to toast these last weeks of August? How about this prize-winning cocktail with a refreshingly romantic - if somewhat surprising - list of ingredients? (Don't worry, it's easy to make too.)
When I saw this tart from David Lebovitz and his friend Kate Hill, I was instantly smitten. On the dinner list it went, and it didn't stay there long. I baked it up last night, and it couldn't have been easier, or more delicious, and it tasted like pure summer bliss from the garden.
Sometimes I want a cooling drink that's not too sweet, so I was intrigued to discover a recipe for Barley Water in the new summer issue of Canal House Cooking (Vol 4). I'll admit that it sounds a little odd. I mean, who would think that sipping on water that was used to boil barley would be a good thing, even with the addition of lemon and orange and a touch of sugar? But I cannot recommend this simple drink highly enough. It is indeed far greater than the sum of its parts. Read on for the recipe and a quick peek into the new issue of Canal House Cooking.
Did anyone else totally flip out over Kenny’s winning Hot and Sour Eggplant dish from last week’s episode of Top Chef? Watching the judges take bites while discussing its perfect spiciness was almost more than could be tolerated on an empty stomach.
If you peek into our refrigerator on any given day, you're likely to find a stash of soft goat cheese; we're addicted to the creamy, tangy flavor and it's such a versatile ingredient. For a quick appetizer or snack – savory or sweet – we like to marinate it in olive oil, herbs, honey, and other seasonings. This technique is especially useful in hot weather when we're loath to do any cooking!
We’ve tried rhubarb syrup and rhubarb vodka. Now we’d like to introduce you to rhubarb juice! This pretty pink brew is sugar-free and alcohol-free, making it a super versatile ingredient in the kitchen. If you find yourself with a spare bunch of late-season rhubarb, we highly recommend making it.