I have a friend who is allergic to quite a few things, with nuts and eggs being at the top of the list. She’s always terribly apologetic about this and tells me not to cook for her (fat chance), which…
Hannah over at Wayfaring Chocolate keeps on putting up these fascinating raw vegan truffle recipes. Today was supposed to be my day for making mince pies (and the day isn’t over yet…), but I thought it might be fun to…
We’re doing Pericles tomorrow, which means I am cooking like a maniac to prepare a middle-eastern themed feast, and my head is full of lists of things to make, things to decorate, things that need to be set out, things…
Many years ago, I purchased a cookbook called Garlic, Garlic, Garlic!. I purchased it pretty much for the sake of one recipe, garlic fudge. I figured that garlic fudge was not a recipe I was going to find anywhere else,…
Inspired by The Silk Road Gourmet’s Mesopotamian Cookoff, I went a little crazy in the kitchen today and made not one, not two, but three versions of Mersu. The sum of the Mersu recipe was “Ingredients: dates and pistachios”. The…
These jellies are basically the point of grapefruit, at least in my opinion. I find grapefruit far too bitter to eat, but the bitterness and sourness help the pectin to set the jelly, and the resulting confection is just sweet…
