I had a revelation this week: pastry cream is basically pudding, with perhaps an egg yolk or two more. Both start off with a milk/sugar base, thickened over the stove top using some combination of cornstarch/flour/egg yolks then flavored with vanilla, chocolate or any other flavor of choice. This …
I've been making pistachio cakes in various forms since my friend asked me to make one for her wedding last year. The truth is, it's very difficult to make a strongly pistachio flavored cake. It's not like ice cream where the nuttiness easily comes through the cream and sugar. In cakes, in its …
If you follow my Snap or Instastories, you saw me make pull this soup together last night. I’ve been looking to finish up all the vegetables and herbs that I bought as a part of my Thanksgiving groceries, herbs that I don’t use very much apart from that day (sage, thyme, rosemary). In the version I …
My best friend Moury and I are total health nuts…NOT!
She has sworn off salad greens and fruit. I am a dessert fiend and thanks to my husband, no stranger to midnight snacks (though not nearly as bad as he is…ahem empty pint of green tea ice cream sitting in recycling bin). But now, as I’m trying to …
For a long time, I hesitated on posting my take on the classic appetizer, guacamole. Mainly because it’s so far removed from a traditional guacamole, I hesitate to even call it that (avocado salsa is more like it). In fact, a Mexican former colleague of mine completely dismissed the notion that I …
