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My now addiction to Thermoworks thermometers started with the DOT. Having tried over versions of leave-in probe thermometers over the years I quickly learned that they don't even compare.
Like all things Ina, I am in love with her most recent cookbook, "Modern Comfort Food." Here are my thoughts & review of this incredible cookbook.
Making homemade pasta is equal parts science and soul. I can't teach the soul part, but I can teach you a thing or two!
I love making raviolis and I love eating Ruben sandwiches. So this Italian girl thought why not bring these two cultures together through food? Well that may have been the best idea I've ever had!
I recently learned that making Ricotta Cheese from scratch is incredibly easy. Seriously. You need only a few basic ingredients and common kitchen supplies. Here's how to make it:
I had the opportunity to enjoy a 6 course meal in an intimate setting prepared by the royalty of the culinary world, namely Chefs Tom Colicchio, Daniel Boulud, Daniel Humm, David Bouley and Florian Bellanger. This was a once in a lifetime culinary experience.
These decedent roasted oysters are served right out of the shell and will make you feel as "Rich as Rockefeller" while eating them!
Be the hit of the party with this tip on how to serve up individual Bloody Marys in Mason Jars. Prepare your mix in advance and portion out. When it's time to serve, add vodka, ice, and shake. Remove lid and drink up!
Basil grown from seed will always be strongest and it is really easy. Once established,  clip it right above the first set of four leaves and continue to do so every time you clip it and it will reward you with large and bountiful healthy leaves all season long.
Check out some Egg-cellent ideas & inspirations for Sunday Brunch and learn about why & how to select good eggs.
Remember to step out of your comfort zone in the kitchen once in a while. If you don’t, you’ll be stuck making the same ‘ole things all the time.