Making Southern Biscuits

It takes some moxie to move to the South and then a couple of years later start telling people how to make southern biscuits. But then who’s going to come over and blog this for me, Paula Deen? I’m going for it. Recipes for buttermilk biscuits, the archetypal chemically-leavened foodstuff, can be found everywhere. There […]

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So let’s talk fat.

Nobody likes fat. Either that or everybody does. It’s hard to figure out which. Really it depends on the circumstance in which you catch people, talking about it or actually eating it. In principle nobody likes fat. You hear it from nutritionally educated types all the time: Oh my family and I avoid fats wherever […]

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How to make laminated dough.

Every laminated dough, be it puff pastry, croissant, flaky pastry or Danish, begins its life as a thick slab of butter encased in a dough “envelope”. This 3-layer dough-butter-dough package is then flattened and folded however many times it takes to get the number of layers the maker is after. A folded flaky pastry for […]

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A Petits Fours How-To

Those of you who are familiar with me know I love to do photo tutorials. In fact it can be argued that I do too many of them. But I figure, if the petits fours-making process doesn’t qualify for photography, what does? So here’s a step-by-step for all you petits fours makers-to-be. We begin with […]

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Tomato Caramel Sauce

The last selection in our sweet tomato serenade is an oldie but a goodie: tomato caramel sauce. When you think about it, tomato caramel is really just the logical extension of tomato jam, only the sugar is cooked to a higher temperature to create a complexity of flavor you wouldn’t otherwise get. What possible application […]

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