Everyone knows the old bromide about not judging a book by its covers. If it’s true, why do books even have covers? And why doesn’t…
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Everyone knows the old bromide about not judging a book by its covers. If it’s true, why do books even have covers? And why doesn’t…
Info-dumps. They are so tempting. It starts with this bunch of stuff that I spent weeks researching. It’s all essential to understanding my story. Readers have…
I made this cake over the span of three days for my contribution to a dinner party with some friends. We take turns hosting, with…
Traditional mousse uses whipped, uncooked egg whites to give the mousse its signature, airy texture. This is not a traditional mousse recipe, or at least…
Traditional mousse uses whipped, uncooked egg whites to give the mousse its signature, airy texture. This is not a traditional mousse recipe, or at least…
This makes an awesome confection that’s halfway between a brownie and a cake. It’s the perfect choice for the layer(s) of a cake that includes…
The basic idea for a ganache is to combine equal quantities by weight of chocolate and heavy cream. The better quality chocolate you use, the…
Well, only two layers are brownies. One layer is frosting and another is ganache, so that gets you to four layers. But that means there…
I love sushi and sashimi and have the good fortune to have sushi-grade tuna available, even in Oklahoma. I get it shipped to me monthly,…
Today’s recipe is the fruit salad I mentioned in yesterday’s post. With my new Cuisinart food processor that dices stuff, it’s really easy. We’ve had…