Author Archives: artislyfe

liège waffles

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liège waffles

Psst. I know what everyone is really hoping you’ll cook this weekend, and I’m sorry, it is not that kale salad. Okay, maybe not if these people are gluten-free, or opposed to butter, burnt sugar and stretchy yeasted breakfast treats. You probably shouldn’t make this for anyone on a juice cleanse or auditioning a paleo lifestyle. And now that I’ve ruled most of the people on this earth out, maybe I should stop talking about “everyone” when what I really mean is me.

foamed yeast knead in butterknead in butter add the pearl sugar

dough, divided

I have never been to Belgium, but the further I get along in this whole incubation process, the more I predictably long for the kinds of trips that will seem impossible to pull off for some time. I’d like to have an ale, probably two, in some ancient cobblestoned courtyard, eating pommes frites (RIP, sigh) from paper cones and then stumble around Bruges, gazing at canals and medieval architecture, eating my way through one stand after another until only the first paragraph’s kale salad will save me.

a ball of dough

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What’s the Difference Between Regular Olive Oil and Extra Virgin Olive Oil? — Ingredient Intelligence

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We receive quite a few questions about cooking oil, especially olive oil. I understand the questions. Most recipes simply call for olive oil, yet the grocery store shelf offers an array of options, from extra virgin, virgin, pure, and even light olive oil. Is there really a difference? And if so, what is it?

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Soft-Boiled Eggs & Toast Soldiers Conquer the Table — Faith’s Daily Find 05.07.15

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Egg and soldiers — the only breakfast as classic as a nursery rhyme, invoking Humpty Dumpty, the king’s men, and an unfortunate accident to a delicate scalp. Few breakfasts offer the childlike satisfaction of cracking open a soft egg: eating with your hands, dabbling those fingers of bread in the golden yolk, nudging the white away from the shell with the tip of a miniature spoon.

If a soft-boiled egg is your idea of a good story, here are a few ways to get your egg and soldiers on the table more often.

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I Tasted Halva for the First Time, and Here’s What I Made with It — Let’s Try Something New

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I’m not sure when halva first crossed my radar — it might have been mentioned in some of the many food blogs I scan every week, in a food magazine, or on a restaurant menu, but I’ve been wondering what it is for a while. I knew it had sesame in it, and since I love sesame desserts, I put it on my to-try list.

I recently was able to get my hands on some, and here’s what I thought of this Middle Eastern confection!

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The Ultimate Breakfast Condiment: Everything Bagel Topping — Faith’s Daily Find 05.06.15

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Everything Bread & Bagel Topping from King Arthur Flour

• $9.95
• King Arthur Flour – The Baker’s Catalogue

Does your breakfast need a little something something? A bit of spice, a dash of flair? The answer to everything is, well, everything bagel spice. That’s right — this mix of seeds, salt, garlic and onion is a dynamite topping for so many of your breakfast moments. Here’s a closer look:

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