Pretty Girls Use Knives


Johanna: The Improviser
Never quite follows the recipe. Doesn't really measure. Tastes with her fingers. Somehow, it always works.

Adi: The Veggie Vixen
She's a vegetarian with a very sweet tooth.

Alyssa: The Triple Threat
Can do it all. And modest to boot.

Bakezilla: We Use Mixers Too
She likes to bake. Actually, baking is the only thing she does. It's a passion.

Leah: The Test Kitchen
Trying out recipes to pass on to you.

Rita: The Kosher Chick
Restrictions have nothing on her.

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Thanks

While there WILL be a big Thanksgiving roundup coming, and believe me it will be both photo-heavy AND food-heavy, for now, I will be brief. I’m thankful for having enough, and sometimes too much. I’m thankful for amazing friends, who stick it out with me no matter what. I’m thankful for a guy who will support me earnestly and wholeheartedly, just because he loves me. I’m thankful for a family who love me, and who try their...

Source: The Improviser | 27 Nov 2009 | 12:01 pm

Awesome Hors d’œuvre

A few years ago I was rifling through my mothers recipes, and I stumbled across something called antipasto bread that was a recipe from one of her close friends who is a great cook.  I asked her about it and she said that it was really good but she never made it because it was a pain in the ass.  Now, for those of you that don’t know, I have some sort of ridiculous imbalance that heard that as a challenge…I HAD to make this.  So I...

Source: The Triple Threat | 27 Nov 2009 | 4:00 am

Sustainable Kosher

For Shabbat dinner a few nights ago I went to a program at 92Y Tribeca, a local Jewish cultural center, to eat professionally prepared local foods and learn a bit about the local, sustainable foods movement and how it relates to Jews today. Two speakers were on the program, Zachary Adam Cohen who runs the Farm to Table blog, and Nancy Lipsey, who works for one of my favorite food organizations, Hazon. It goes without saying on a site like this,...

Source: The Kosher Chick | 24 Nov 2009 | 9:01 pm

Chocolate Pumpkin Pie

I love chocolate.  I love pumpkin.  I love pie.  I had a helper.  So I made a tasty pie, that would work well for Thanksgiving, but is not the regular old cold gelatinous pumpkin pie we’re used to. First off, you make a crust.  This has a chocolate shortbread press in crust, meaning no rolling out dough!  In a bowl, mix together 4 tbs butter and 4 tbs sugar.  My helper used a pastry cutter.  I suppose you could also use a mixer at a...

Source: Pretty Girls Use Mixers, Too | 24 Nov 2009 | 2:37 pm

easy does it

i wrote to a friend today (hi shey!) about my sunday ritual. over coffee, i spread out cookbooks and old copies of bon appetit and plan dinners for monday through thursday. friday, i figure, is for comforting junk food. usually pizza at our house. but monday through thursday i try to put something on the table. okay—on the plate which sits on our laps while we watch tv. ah, family! but sometimes i don’t have to pour over books and mag...

Source: The Test Kitchen | 4 Nov 2009 | 5:51 pm

Nature’s candy in a pie

I wanted more crust, right? Yes. That’s another pie. To boot, it’s even another peach pie. What makes this post new and exciting? It’s brought to you by roux. No way, roux in a pie? YES. ROUX IN A PIE. Roux in a pie solving my blueberry pie problem and cementing itself a place in my permanent repertoire. If you recall, my blueberry pie was both watery and floury. It was the worst of both–thin and liquid and with a strong f...

Source: The Veggie Vixen | 28 Sep 2009 | 2:00 am