Most days are spent running around between work and errands, throwing dinner together at the last minute, and whipping up a quick one-bowl batter or treat if time allows. But some days are specifically reserved for baking projects, kitchen experiments, and fancy pastries. French macarons definitely fall into this category.
With Mother’s Day just around the corner, these Raspberry-Coconut French Macarons are the perfect treats. Spend some quality time on them and then share with your loved ones.
This recipe makes me want to change out of my farm clothes, put on a dress, and head to a dinner party armed with a batch of these fritters. Unfortunately, that’s not going to happen anytime soon since our organic farm is in full swing for the season and our free time is rare.
Last weekend, I was so grateful for all of the extra hands helping us out on the farm that I decided to treat everyone to these delicious cauliflower fritters. It wasn’t an elegant dinner party, but these little delights were just what the doctor ordered. We enjoyed them in dirty farm clothes with a couple of beers and they were absolutely perfect. No fancy dress necessary.
Alyson and her family live in an 1890 workman’s cottage in Chicago, and have been slowly rehabbing it over the last few years. Their most recent project is a brand new kitchen in the space formerly occupied by two small, dark bedrooms on the first floor. See what this room looks like now!
At some point you’ve probably seen a video of someone opening a wine bottle with a shoe. Tap tap tap and the cork pops up, ready to be pulled out by hand. But is it really so easy? NPR recently gave the technique a try and found it really difficult — what’s the deal? I had to try this party trick for myself to find out if it’s worth attempting should I ever find myself with a bottle of wine to open and no corkscrew.
Broiled lobster tail—the quintessential fancy dinner menu item, isn’t it? Unlike whole boiled or steamed lobster, which is almost impossible to eat delicately, with broiled lobster tail the work has already been done for you. The perfectly cooked meat sits atop the lobster’s bright red shell. All you have to do is cut and eat. Of course this requires a bit more effort on the part of the one preparing the lobster tail. The lobster’s hard shell must be cut open, the meat dislodged from the walls of the shell and pulled out to rest on top before broiling. But in the end, you have a lovely meal that doesn’t require bibs, nutcrackers, or wads of napkins.
Continue reading “Broiled Lobster Tail with Brown Butter Sauce” »
Broiled lobster tail—the quintessential fancy dinner menu item, isn’t it? Unlike whole boiled or steamed lobster, which is almost impossible to eat delicately, with broiled lobster tail the work has already been done for you. The perfectly cooked meat sits atop the lobster’s bright red shell. All you have to do is cut and eat. Of course this requires a bit more effort on the part of the one preparing the lobster tail. The lobster’s hard shell must be cut open, the meat dislodged from the walls of the shell and pulled out to rest on top before broiling. But in the end, you have a lovely meal that doesn’t require bibs, nutcrackers, or wads of napkins.
Continue reading “Broiled Lobster Tail with Brown Butter Sauce” »
Broiled lobster tail—the quintessential fancy dinner menu item, isn’t it? Unlike whole boiled or steamed lobster, which is almost impossible to eat delicately, with broiled lobster tail the work has already been done for you. The perfectly cooked meat sits atop the lobster’s bright red shell. All you have to do is cut and eat. Of course this requires a bit more effort on the part of the one preparing the lobster tail. The lobster’s hard shell must be cut open, the meat dislodged from the walls of the shell and pulled out to rest on top before broiling. But in the end, you have a lovely meal that doesn’t require bibs, nutcrackers, or wads of napkins.
Continue reading “Broiled Lobster Tail with Brown Butter Sauce” »
Broiled lobster tail—the quintessential fancy dinner menu item, isn’t it? Unlike whole boiled or steamed lobster, which is almost impossible to eat delicately, with broiled lobster tail the work has already been done for you. The perfectly cooked meat sits atop the lobster’s bright red shell. All you have to do is cut and eat. Of course this requires a bit more effort on the part of the one preparing the lobster tail. The lobster’s hard shell must be cut open, the meat dislodged from the walls of the shell and pulled out to rest on top before broiling. But in the end, you have a lovely meal that doesn’t require bibs, nutcrackers, or wads of napkins.
Continue reading “Broiled Lobster Tail with Brown Butter Sauce” »
Broiled lobster tail—the quintessential fancy dinner menu item, isn’t it? Unlike whole boiled or steamed lobster, which is almost impossible to eat delicately, with broiled lobster tail the work has already been done for you. The perfectly cooked meat sits atop the lobster’s bright red shell. All you have to do is cut and eat. Of course this requires a bit more effort on the part of the one preparing the lobster tail. The lobster’s hard shell must be cut open, the meat dislodged from the walls of the shell and pulled out to rest on top before broiling. But in the end, you have a lovely meal that doesn’t require bibs, nutcrackers, or wads of napkins.
Continue reading “Broiled Lobster Tail with Brown Butter Sauce” »
Broiled lobster tail—the quintessential fancy dinner menu item, isn’t it? Unlike whole boiled or steamed lobster, which is almost impossible to eat delicately, with broiled lobster tail the work has already been done for you. The perfectly cooked meat sits atop the lobster’s bright red shell. All you have to do is cut and eat. Of course this requires a bit more effort on the part of the one preparing the lobster tail. The lobster’s hard shell must be cut open, the meat dislodged from the walls of the shell and pulled out to rest on top before broiling. But in the end, you have a lovely meal that doesn’t require bibs, nutcrackers, or wads of napkins.
Continue reading “Broiled Lobster Tail with Brown Butter Sauce” »