I like melted cheese as much as the next person, but if I’m going to participate in some sort of fondue festivities, chocolate, butterscotch, or caramel will be involved.
Today’s lesson does not involve pilgrims or Native Americans as one might expect, but rather the history of the delicious side dish common to Thanksgiving gatherings known as Waldorf salad. It was first created in the 1890s at the Waldorf Hotel in New York City. The man who is supposedly responsible, Oscar Tschirky, has a more »
I’ve been smitten with sweet potatoes for a long time, but I only recently began baking with them. Now that I have, I can readily and confidently say that if I never see another pumpkin dessert, I won’t mind at all. Anything pumpkins can do, sweet potatoes can do better.
You can make jam or jelly out of just about anything, from rose petals to cacti and from bacon to peppers. I never really considered using pomegranate juice to make jelly until recently, but then again, I was unfamiliar with the fruit for the first 80% of my life.