Archive for January, 2016

Flank Steak Broccoli Beef


Flank steak is a relatively low fat cut of beef, as well as very flavorful, and when prepared in a quick sauté with fresh broccoli, you can understand why it is one of the most beloved of Chinese home cooked…

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Artichokes


Aioli is an infamous garlic mayonnaise that is an integral part of the cuisine of Provence in southern France.  There exists some knock-you-out versions made with probably heads of garlic, but a delicious, and not so deadly, aioli is made…

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Professional Quality Mixers Have a Place in Our Kitchens

Home bakers usually all have a portable hand mixer in their equipment pantry; it is an essential tool since it makes the task of beating mixtures a snap. But hand mixers, which are perfect for whipping a cup of heavy cream, frosting for one cake, or mashed potatoes for six, have their limits due to their low power output.

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Honey Whole Wheat Bread

The DLX makes beautiful, moist whole wheat bread, the darling of every baker’s kitchen. This is a family size recipe.
whole wheat bread ready to go into the oven/tufty ceramic loaf pan/photo courtesy of rose levy beranbaum
Makes five 8-by-4-inch…

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Strudel for the Rest of Us

I’m envious of strudel makers. They mix up this little fist-sized ball of dough, then start rolling it out with a rolling pin like a pie dough on the kitchen table covered with a clean bed sheet. It ends up as thin as tissue paper and as large as a cloak, hanging over the edges of the table, and they do this magic thing by just gently pulling it with their fingertips.

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Cherry or Apple Strudels


Strudel is popular all over Eastern Europe, and traditionally uses a wafer-thin pastry that is painstakingly made from scratch. Apparently this pastry originated in the Middle East and was brought to Europe in the Ottoman invasions of the 15th century.…

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The Baker: FARM-STYLE WHITE BREAD WITH CARDAMOM

In a market crowded with specialized bread books that promote everything from traditional French breads to those made in machines, Beth Hensperger has gone her own way. In her latest book, “The Bread Bible,” the subtitle, “300 Favorite Recipes,” tells the real story.

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Children’s Lunches

Along with the new pair of shoes and freshly sharpened pencils that are de rigueur with the back-to-school ritual comes the inevitable task of what to pack for lunch. As a Montessori teacher in my twenties, I became well acquainted with not only the personalities of the children in my class, but what was in their lunch box every day.

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soup and stew season: Garlicky Tortellini Soup with Tomato and Spinach


This is one of my favorite-on-the-spot pasta and vegetable soup dinners, the creation of food writer Peggy Fallon for Not Your Mother’s. It is simplicity itself and has you eating dinner in 20 minutes. No lie. It uses a package…

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