The Next Book: The Cook’s Illustrated Cookbook
It’s no secret that I’m a complete fool for Cook’s Illustrated. I learned how to cook from this magazine and it is my single favorite source for reliable recipes. Yes, their meticulous approach often results in recipes that ask you to do things...Review: Sara Foster’s Southern Kitchen
There is an article in the October 31 edition of The New Yorker about Homer Sean Brock, the latest molecular gastronomy darling, and his two New Orleans restaurants. Like most of the brilliant, insightful, well-written articles in The New Yorker, I did not finish it...Recent Comments
Two adults eating 1 pound of meat is wild.
They become part of the oat mixture on the cookie sheet
I only see the article, not the recipe (!)
I made these and used many of the comments to adjust several things. First I used 2-1/2 cups of flour.…
Just watched them make these on tv. I think I want to try them.