4.41 / 5 Stars | 301 Reviews
by CRISTINA GOMEZ
“These spicy Italian cookies are the perfect accompaniment for cocoa or coffee during the holiday season! Serve with lemon curd or drizzle with lemon flavored almond bark for a special treat.”
Q: I recently moved into a new home with a pantry!
My husband and I are having a disagreement as to what should go in the pantry — he thinks the pantry should be solely for food and I think it should be a mixture of both food and dishes.
Now that orange bitters (along with a host of other varieties) have made their big, recent comeback onto the cocktail scene, there are suddenly a welcome wealth of options to choose from when stocking your personal bar. Discerning spirits shops and specialty-food stores have begun carving out shelf space for these diminutive bottles, making them more available to the budding cocktail enthusiast.
Sometimes you’ll come across a recipe calling for freezer paper or some advice for wrapping something in it. Is freezer paper just the same thing as parchment or wax paper, with freezer paper being a relic of a name? Or is it something entirely different?
From creamy oats and soups, to meat and dessert, the slow cooker is one magical kitchen tool. Load it up with ingredients, go about your day, and get rewarded with a delicious meal hours later.
There are a number of dos and don’ts for this handy machine. Today we’re focusing on the five most common slow-cooker mistakes and our best tips on how to avoid them.
4.53 / 5 Stars | 17 Reviews
by Debi
“This classic frosting is beaten for seven minutes in a double boiler. Due to its marshmallow-like consistency, be sure your cake is completely cooled before you frost it. ”
From Apartment Therapy → Pumpkin Alternatives: 5 OTHER Things to Carve & Light This Halloween
Why not shake things up and carve something other than a pumpkin this Halloween? Here are 5 ideas!
Say you’re stuck on a desert island for the rest of your life and there’s only one restaurant. It’s a really good restaurant, but you’ll have to eat one cuisine for the rest of your life. What would it be? For me, the answer has always been something Asian – typically Thai, Korean or Indian. Here’s the funny thing about that answer: I rarely cook any of those styles of food ever.
I can be an impatient person (my husband will affectionately call me Veruca Salt from time to time, and if I’m being exceptionally impatient, he will sing the Willy Wonka song). This impatience has lead to many years of quick meals because when I want food, I want it now. Breakfast especially needs to be quick and something I don’t have to put a lot of energy in to. So where does this strata fit in?
