The book: Sugar Rush by Johnny Iuzzini
The angle: A whole pastry school course, rolled up in one super-fun cookbook.
Recipes for right now: Ginger Spice Ice Cream, Chocolate Soufflé, Espresso Marshmallows, Chipotle Churros, Jamaican Christmas Cake, Vanilla Sponge Cake, Butternut Maple Blondies, Chocolate-Caramel Tart
Who would enjoy this book? Home bakers who want to learn the ropes while also making some killer treats.
What’s not to love about apples? They’re colorful and sturdy enough to carry around all day. They’re a healthy snack, and delicious raw, baked, or even cooked into sauce. We’ve gathered together our best tips on shopping, storing, and cooking the popular fruit that always graces our fruit basket!
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.
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?
Like everything else in life, our kitchens, our cooking routines, our food — it can start to feel a little blah. We feel a little blah. It’s all blah-blahbitty-blah-blah.
Does your kitchen have you singing the blues? Does your food have you toying with the idea of takeout more often than not? How do you find that little spark that gets you going again? Here are my favorite places to find fresh inspiration for the kitchen itself and the cooking that happens there.
