Making Dog Biscuits

The nice thing about dog biscuits is that you can improvise a great deal with them, incorporating just about any element that your dog either likes or that you want to add to his/her diet. That said, feel free to swap ingredients in or out of this basic formula. As long as you have enough […]

READ ON

Cheese Soufflé Recipe

Base formulas for savory soufflées — their ratios of eggs, flour and liquid — are remarkably consistent from one recipe writer to another, at least in my experience. Where they differ is usually in the amount of flavoring added and the types of seasonings, though sometimes in the type of liquid used as well. Below […]

READ ON

The Briny Deep

Hands down the most common mistake people make when cooking pasta is failing to salt their water properly. A teaspoon or two per gallon is about the maximum for most cooks. Yet that’s not nearly enough. As a good Italian friend of mine is fond of saying: it must taste like the sea! And that […]

READ ON

How to Make Pasta

I have trouble making my pasta “the authentic way”. That is, mounding up my little flour volcano, dropping eggs in the center and beating them up with a fork. I always get a breach in the wall, which sends partly scrambled egg spilling out all over the place. I don’t like the mess, but even […]

READ ON

Pasta Recipe

I know, it’s not pastry. And no, for those of you who remember the 80’s, I’m not planning on making any of those dessert pastas that were all the rage back then: chocolate lasagna, blueberry tortellini, raspberry ravioli with white chocolate crème Anglaise…what a nightmare all that was. Nope, this week it’ll be standard homemade […]

READ ON