Looking for dishes by how many portions there are? Look no farther!
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 I often use, even at home. Her gloomy appearance, soft...
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 a lot of experimentation, I discovered that there is more...
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 person stuck doing chores or honey-dos that aren't always 'fun.' The...
Frangipane and Marmalade Tart (Dairy Free)La Diva dei DolciThe Desserts Diva A commercial tart commonly sold in Italian supermarkets.Italians love their tarts! Tarts, especially those with jam, are a staple of Italian breakfasts and snacks. It is very easy to find these at...
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 of the bad-for-you-goodness of butter, and jam. It's also a texture thing. English muffins are...
Vegetarian-FriendlyA 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 a quick and easy dish that you can whip...
Fried EGGS THAT RISE SOFTLYBefore you begin, take a minute to read my article on Perfect Eggs, and the science that 99.95% of chefs, pro and home, ignore that will transform your egg dishes!Even fried eggs benefit from low and...
