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Its the best time of the year! Are you ready for it!? Time to cozy up in the kitchen, relish in the heat from our pre-heating oven, cream fats and sugars, peel apples, stir sugar into caramel, and have the good sense to layer it all toget...

Hello my dear friends! Whats so beautiful about these days is that life feels like its everything all at once. The new year feels exciting and fresh. Ive spent some time the past week sorting through my 2018, fee...

For all of the time I find myself in the kitchen space cooking between my stovetop and kitchen counter, its really a wonder how many boxes of crackers I eat in a week. Crackers, that is, that I dont have to measure, chop, saute or ...

I recently took a bread baking class in New Orleans and left with all sorts of lessons learned (and bread smells in my hair and dough under my fingernails). Im very often on the teaching end of a baking class. Teaching something I k...

Pro Tips: a new series on Joy the Bakerwherein I ask my expert friends loads of questions about their field and get thenitty grittyfor all of us. Previously: Ask A Financial Planner Today Im talking with one of my ...

Hello my friends! This week in the life of Joy the Baker: I learned that homemade eggnog is essentially chilled ice cream base with rum and nutmeg and if someone would have told me that unchurned ice cream was acceptable to drink a long ti...

If your weekend plans include breakfast of any variety, please consider: chocolate. If your weekend plans include a gathering large or small, please consider: inviting over your best gals. If your weekend plans include a lazy meal + time well sp...

It always felt like my parents were early adopters to the whole health-food kick of the 1980s. If you werent around then or you werent old enough to be scarred by tofu-heavy dinners, you might not understand. Health fo...

Hello my friends! Please accept thisshorter offering of Sunday reads this week. Please also accept my relentless requests that you cook from my new cookbook Over Easy and join me out in the world for cooking demos and book signings ...

This new normal that were tasked with, where people use cars as weapons and our politics continue to deeply enrage some and barely elicits a shrug from others is perplexing at best. Its hard. Its hard or all of us, isn...

Hello friends! Welcome to another Sunday. Good grief weve earned it. I hope this finds you happy and well, with a few minutes to click open some links to read today and through the week. This marks the 139th installment...

Yall! Its that very exciting time of year when we get to add new cookbooks to our stacks. I dont say this lightly. Lord knows I have stacks on stacks. If cookbook were Louboutins (why would they be, though) ...

Radish, Fennel, and Apple Salad recipe from my new cookbook My French Family Table This coming Saturday June 18th, there is a colorful cookbook festival happening in Boston celebrating local talent and all the wonders of The KITCHEN and The Con...

Week 6 of chef's training at JustCooking started with some theory in the morning (allergens, manu planning and menu costing, preventing food waste in the kitchen...) and then we all headed to IT Tralee Coulinary Department.The visit started with a lunc...

CHARLOTTE GRUSZKOWO-FIGOWA PIERRE'A HERME1000 g gruszek250 ml wody250 g cukru2 łyżki soku z cytrynyrdzeń z laski wanilii8 suszonych fig8 świeżych figSYROP6 łyżek wody80 g cukru4 1/2 łyżek wódki Poire WilliamBISZKOPT6 białek175 g cukru5 żółtek145 g mąki...

Poniższy przepis na leczo z kiełbasą, papryką, fasolą i wieloma innymi pysznymi składnikami pochodzi o Przemysława Świerczyńskiego, który zawodowo zajmuje się gotowaniem w swojej łódzkiej restauracji zdrowyobiad.pl. Jego leczo tak mi zasmakowało, że po...