Mini Red Velvet Petit Fours
MINI VELVET PETIT FOURS Red velvet is one of those American cakes that has always attracted me so much. That dark red, combined with cream white, is just two colors …
Buying Better Butter
Grass. If you want great butter, feed cows grass. The milk and cream come out that much sweeter and richer. Pasture-raised cows produce superior milk. That also means that …
Nubes de Maiz (Corn Clouds)
Corn cakes are always tasty, but really HEAVY. I love arepas, and corn bread, but even the “light” cornbread seems to collapse into this uncomfortable bulk after eating. So, after …
Green Heroin: How to Buy Addictive Hatch New Mexican Chiles
I have something to confess: I am horribly, horribly addicted… To Hatch green chiles! I’m not alone. There are hundreds of thousands of New Mexicans (That square state next to …
Baksheesh Popcorn
Why would I call this riff on my house popcorn a bribe (baksheesh)? Everyone who cooks for a family knows that there are a few things that will win over that …
Frangipane and Marmalade Tart
Frangipane and Marmalade Tart (Dairy Free) La Diva dei Dolci The Desserts Diva Italians love their tarts! Tarts, especially those with jam, are a staple of Italian breakfasts and snacks. It …
The Jazz Chef’s CrazeeCrumpets™
There are crumpet people and there are English muffin people. I count myself amongst the crumpet-crazy! I like the more defined holes that hide all the bad-for-you-goodness of butter …
Harissa Brei
A little Semitic synthesis brings brei, broken bits of Jewish matzoh, soaked in eggs and scrambled or pancaked, with harissa, the ketchup of the Middle East and North Africa, in …
Why Avocado Oil is Going to be Your Go-To Cooking Oil
Avocado oil is a “fruit” oil as avocados are, well, fruit, like olives. Its culinary use is the single biggest “discovery” in cooking fats in a generation that will revolutionize the …
The Jazz Chef Perfect Omelette
Omelettes are considered the gold standard in eggs, and in good culinary practice, although, shhh… getting neglected fried eggs to rise, and perfect scrambles are actually a bit more culinary …