Q: How can I make sandwiches the night before and not have soggy bread? I don't put condiments directly on the bread and I store the sandwiches in containers rather than plastic baggies in an effort to reduce plastic bag waste. It doesn't seem to matter what I do, my sandwiches are soggy. What are some other possible solutions?
Making cakes for a crowd can be a little nerve-wracking. Without cutting into the cake and ruining its presentation, how can you make sure it tastes good before serving it? The Nibble Pan is a smart solution for that problem — it's a cake pan with a little silicone sidecar for baking a small amount of batter alongside the full cake.
Making Ursula's birthday cake is always an exercise in balance. I learned my lesson big time last year when she asked for a rainbow cake and I decided to take the opportunity of her turning six, combined with the fact that the rainbow has six colors, to make her a six-layer chocolate cake frosted with a different color of the rainbow from the bottom up; red. . . orange . . . yellow. . . you get the idea. I almost didn't see life on the other side of that cake and swore I'd take it easier this year.
So when a few weeks ago she said, "Mom, all I want is a carrot cake. . ." I was thrilled. Simple, straightforward, a crowd pleaser. And then she added, "With raspberry frosting." The record scratched. "And also, not as sweet as last year, ok?"
October officially kicks off comfort food season (in my house at least), and these cheesy scalloped potatoes are a decadent way to welcome in the fall. Even if you are cooking for two, there is nothing better than having a pan of these to graze from, whether it's breakfast or dinner, throughout the week.
Because so much of the recipe development I do these days involves whole grains, there are times when I rely heavily on different flours or grains for a short period and then grow tired of them. Quinoa had a strong run last spring, and this summer we found ourselves making either millet or polenta in some form practically every day of the week.
But I've just started using a new grain in the kitchen, and I'm quite smitten, maybe for the long run. Do you know sorghum? Here's the
Many bakers and students spend years perfecting their bread-baking techniques. There are entire schools devoted to bread baking and large cookbooks focused solely on the craft. The more I bake bread at home, the more I'm interested in getting better at it and figuring out how to evaluate as well as enjoy it. Here are 5 tips to help you know if you've baked a great loaf of bread:
Q: What's the best way to store bread? I buy regular sandwich bread from the grocery store, and it always gets moldy spots within a week. I just store it above the fridge. On Saturday I bought these wonderfully delicious challah rolls, and by Tuesday all of the rolls were moldy. I have a tiny kitchen with minimal storage. What to do?
When offered cake, my policy is to always say "yes." And when Martha Stewart offers a book of her best layer cakes, quick breads, and bundt cakes, you best believe I am jumping up and down with both hands in the air. With fall officially here, my baking switch has been flipped and I am all about butter, sugar, and eggs. Martha's new book has arrived right on time.