how to dice an onion

Or more accurately, how I dice an onion. My knife skills are self taught, mostly from watching way too many episodes of Top Chef. So by no means am I claiming to be the most skilled or expert knife wielder. But I wanted to share how I’ve learned to do it, just in case it […]

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how to bake 200 cupcakes & keep your sanity

Well, almost. Even though I estimated that I needed 100-140 cupcakes I wound up baking almost 200. What can I say? I’m an overachiever. As freaked out as I was the night before, it wasn’t so bad. I’m not saying that if you’ve never baked a cupcake you should start by baking 200 in one […]

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to can or not to can? that is the question

A few years ago, I decided I needed to make a pumpkin pie using an actual pumpkin. Do you get these kinds of urges? I get them all the time. Like what’s the best kind of pie crust? How do you make brown sugar? And what would happen if I substitute a little butter with […]

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honey roasted peanut butter

When I was in 4th grade, we had to do a demonstration in front of the class. I don’t remember what my demonstration was which really isn’t all that surprising because I tend block out anything that has to do with me speaking or performing in front of others. Then again, I don’t even remember […]

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Chiffa-wha? Chiffonade. It’s a fancy name for cutting herbs or other greens into long, thin strips. It’s literal French translation is “made of rags”. Sounds appetizing, right? Even so, it’s a nice little technique to have in your back pocket. I mostly use chiffonade for basil (do chiffonade? make chiffonade? I’m not sure the right […]

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pie crust (part 2) – tips and techniques

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A new batch of mini-pies are cooling in the kitchen right now. Once the taste tests are done I will share the results with you. I have four crusts in the test: all butter, butter + shortening (both of these are repeats from round 1), butter + lard, and Cook’s Illustrated fool-proof pie dough which […]

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