Baking Tip: Make Your Own Brown Sugar
We don't go through brown sugar very quickly, and our supply inevitably becomes hard and difficult to use. Since we learned this tip, we've stopped buying it all together. We just mix plain sugar with...
We don't go through brown sugar very quickly, and our supply inevitably becomes hard and difficult to use. Since we learned this tip, we've stopped buying it all together. We just mix plain sugar with...
After writing about this cherry recipe from The Atlantic yesterday, we decided to try the leave-the-pits-in method with another fruit: plums. It was so easy and fast, and we love the way the whole, pu...
Chelsea is wondering how to store her brown sugar. She writes: I just saw the question about storing flour, and it made me think my brown sugar always gets hard before I can use it all. How do you sto...
You know how stubborn those semi-hard clumps of brown sugar can be when you're trying to get them mixed in with the rest of the ingredients? While we were making our butterscotch pudding the other wee...
This time of year, we often come across recipes that call for sugars we don't normally use or remember to keep stocked, like superfine or confectioner sugars. What to do if you find yourself short? Th...
This summer, we gave you a recipe for our Easy, Foolproof Cobbler for Any Fruit, and by any fruit, we mean fall and winter fruit, too. We make this cobbler all the time with apples and pears, but late...
This is, hands down, our favorite way to eat yellow summer squash. And we realize this might be due to a nostalgic predilection for Southern-style vegetables (i.e. cooked until they "surrender"), but ...
What do you do when you pull out the bag of brown sugar and it's a perfectly formed, rock-hard, square-edged brick? This doesn't happen often to us (we use a lot of brown sugar), but it did the other ...