Posts by Monica Cellio
A recipe for fudge called for sifting confectioner's sugar into the pot rather than just adding it. The recipe also called for whisking continuously, so the sugar would be distributed immediately....
I mostly use my multipot as a pressure cooker, but today I used its slow-cooker function to make soup. The manual says that when using it as a slow cooker, leave the pressure vent open (not closed...
December hosts several holidays, including the end of the year. In the northern hemisphere the temperatures drop and the nights are long, and thoughts turn to curling up with a mug of hot chocolat...
About three weeks ago we had our first night of temperatures below freezing, so I picked the remaining viable cherry tomatoes on my plant. The ones I picked were close to full-size but green. (I ...
I've made this rosemary bread a few times now, with substitutions for milk to keep it dairy-free. Today I used half of the dough to make this loaf and the other half to make rolls (not pictured). ...
There's nothing like peeling a pound of ginger root to make one wonder if there's a better way to deal with all the branches and knobby bits. I normally peel ginger with a paring knife; for larger...
I was finally able to get my hands on some rye flour that wasn't exorbitantly priced, so I tried a rye sourdough recipe for the first time this past week. The recipe uses molasses, which darkened ...
Today was a cold, rainy day, so I made this hearty vegetable stew to compensate. Contains miscellaneous vegetables from my latest produce box.
When grating harder foods like carrots or parsnips, I have a problem protecting my fingers when I get down to the last couple inches. Raw carrots are too hard to hold with a fork (at least with su...
Baking inherently takes time, so I can't help with the desire to get from a cold start to baked goods in twenty minutes, but I've been doing more baking (especially bread) over the last several mon...
Fasolada This Greek soup is made with white beans, vegetables, and olive oil in a tomato base, flavored with paprika (I used smoked). I get most of my fresh vegetables from folks who sell "ugly" p...
Today I tried a particular sourdough bread recipe for the first time. For a 1.5-pound loaf, in addition to the usual dry ingredients, dried herbs, and sourdough starter, it called for the followin...
Recipes for cheese soup, sauce, and dip usually call for heating the liquids first and then adding the cheese, rather than starting with cheese and liquid in a cold pot. In this queso recipe, milk...
Seasonal produce Inspired by farm-share deliveries and local produce, share dishes that use substantial amounts of whatever is in season at the time of the challenge. This is a challenge idea that...
I've made sourdough bread a few times following the same ("beginner") recipe. After the dough rises overnight in a bowl you put it on a floured surface, fold it in on itself to shape it, and let i...
Depending on the size of the stuff you want to keep in the pan and the time-criticality: Strainer. You mentioned that your pasta strainer's holes are too big. I have colanders with holes of two...
I've made cold cherry soup a few times from a recipe that calls for thickening it with a little cornstarch, but I always end up with some small clumps of what I presume are the starch in the finish...
I think comparisons between ingredients that affect cooking decisions should be on-topic. (And by the way, I too have wondered about the sea-salt fad and whether it actually makes a difference.) ...
I made my first sourdough bread recently. The friend who gave me the starter also gave me a basic recipe attributed to Ed Wood, which I followed (1 cup fed starter, 3.5 cups all-purpose flour, 1 t...
Cool idea! I like the tie-in with the recipes category, too. A challenge answer could describe the meal and what the person learned along the way, linking to the recipes. Over on Writing the chal...
I've eaten pizza that has basil leaves as a topping, and the leaves come out bright green and tender. I used fresh basil from my garden on pizza for the first time today, and -- predictable, in re...
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