A quick chat with Wolfgang Puck
OK. When you're a food blogger and somebody offers you the opportunity to talk to Wolfgang Puck, you say yes.
Or in my case, you say something like, "OMG, Hell yeah! I'd LOVE to talk to him! <3"
Sigh.
Somewhere, deep down inside, I will always be 12 years old.
Wolfgang Puck is one of my favorite chefs, hanging out right behind Julia...
Perfect Caramelized Onions
This is not fast food.
These are about as old school as you can get.
This is you and spoon and a pan full of sliced onions. This is you babysitting them for about an hour, gently coaxing out all that glorious flavor. This is stirring and scraping,...
Wordless Wednesday: Flour Bakery in Boston
#Drooling
#GorgeousPastry
#GottaGetTheCookbook
#FlourBakeryFortPoint
Salt Kitchen Review, Part II (Ipswich, MA)
OK, so I guess we really like this place. Check out my first review here.
We went back to Salt Kitchen and Rum Bar in Ipswich recently for dinner with close friends.
I almost always have my camera with me these days, so I couldn't help but snap a few pictures. We tried a ton of different dishes. Their food is...
Pigs in Blankets with a Twist
There's just something about a pig in a blanket.
Maybe it's because they make us feel like we're 8-years-old again. Maybe they remind us of the BEST SUMMER EVER when we were teenagers.
Regardless.
I've seen these little babies totally delight some of my hard-core foodie friends.
I'm talking about my gourmet-est, food snobbiest of friends. The ones who are all about sous...
How to Make Mayonnaise
Once you have homemade mayo, you won't want to go back to the jarred stuff. Trust me.
I don't really even like mayo that much and I was tempted to eat this by the spoon.
My line on homemade stuff is always the same: It's almost always better than store bought, and you can control absolutely everything that goes into it....
Wordless Wednesday: Crackers in the Mail
#Hahahahahaha
#AwesomeTwitterCampaign
#FreeCrackers
#FlavorProtection
The Cronut: All Hype or Worth the Wait?
OK, so have you guys heard about the cronut?
This croissant-donut hybrid has been taking the interwebs by storm over the last few weeks.
Created by pastry chef Dominique Ansel of the eponymous New York City bakery, this morsel has gotten so much attention that Ansel went out and trademarked the name. That's Ansel behind the counter, second from the right.
But...at...
