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[1] One of our favorite treats. No need to turn on the oven: We’ll have it raw (photo courtesy Geraldine | Wikipedia). [2] For dessert or snacking: a few spoons of raw cookie dough (photo © Edoughble). [3] Buy pasteurized eggs, or pasteurize your own at home—instructions are below (photos #4, #5, and #6 ©…
Continue reading “Cookie Dough For Dessert & How To Pasteurize Raw Eggs”
August 8th is National Zucchini Day. Last year, we featured the Spiralizer, a gadget that started the zucchini noodle craze by making it easy to make long pasta-like strands from firm vegetables, along with a recipe for Zucchini Pasta With Crab. The concept took off in the media and in kitchens across the country. Who…
Continue reading “TIP OF THE DAY: The Pasta For Summer, Zucchini “Pasta,” Enhanced”
Ice Cream Shortcake is an easy dessert, simply combining berry ice cream, fresh berries on refrigerator biscuits. It’s easier to put together than an ice cream cake, and even easier than conventional shortcake since you don’t have to whip the cream. We adapted this recipe from the Chefs Collaborative Cookbook. If you prefer, you can…
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For breakfast, lunch, or dinner, make a frittata (free-TA-ta). A frittata is an Italian-style omelet, set in the frying pan in the oven*—no folding required. We’ve been making them for years, because our omelets never looked neat enough and we had no patience to work on our technique. With an omelet, the filling ingredients are…
Continue reading “Frittata For Dinner & A Kitchen Sink Frittata Recipe”
August is National Sandwich Month, time to move beyond your standard choices and try something different. Since August is also National Panini Month, we dragged the panini press out of the closet (no room on the counter!) and invited a group of friends to a “Panini Brunch.” They asked what they could bring, and we…
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