There’s just something about homemade mayonnaise — it’s fresh, rich, creamy, and tastes like it came straight from a fancy café instead of your own kitchen. Once you’ve made Mason Jar Mayonnaise using a stick (emulsion) blender, the store-bought stuff just won’t cut it.
Mason Jar Mayonnaise
Last week I posted my Simple Croissant Bread Pudding, and it was napped in this Best Bread Pudding Sauce. And as much as I love that bread pudding (or just about any bread pudding), I think the sauce always “makes” it. Are ya with me?
Simple Croissant Bread Pudding
I could hardly believe my eyes as I turned the pages of this month’s Bon Appetit…and saw this recipe in the R.S.V.P. section. A dessert from the famed Babbo in NYC. Now, I don’t know about you, but I may never have a chance to eat at Babbo, but this? This dessert is easy to pull off.
Polenta Budino with Plum Marmellata
When I made Aunt Mary’s Angel Food Cake, I had a definite inspiration, and it was all about a photo. It made me think about images and how easily they can be seared into our consciousness in a heartbeat, so intensely that it seems they can never be forgotten. Riots, shootings, protests. Senseless death. It can all be a bit much. Overwhelming. Positive images can do the same thing, and I think we need more of them. (And maybe more cake, too!)
Aunt Mary’s Angel Food Cake. sliced showing the mascarpone filling inside
When I first started making this Simple American Style Soused Chicken, it was way back when before the internet. I didn’t know much about it; I just thought the ingredients sounded interesting. And they were/I mean are! I’ve been making Soused Chicken for years and the somewhat unusual flavoring always gets rave reviews.
