Raincoast Crisps

A few years ago, my mom mentioned raincoast crisps, a multi seed cracker she was buying at whole foods. I had not had them but they were flying off the shelves and a big hit at the yearly Fancy Food…

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The Universal Crescent: Croissants

Long the domain of the professional baker, croissants are made by following a logical set of simple instructions to create a dough with over 150 layers, the same technique used in creating Danish pastries, another Viennese invention. When I review my past baking class schedules, I find that making croissants has been a top request from students for years; I have taught this workshop dozens of times with great success. This recipe not only makes fabulous croissants, but the stuffed variations are worth the time. This is a skill to be practiced many times, so if you feel gawky in the beginning, be assured you are on the right track.

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Large Batch Chocolate Nut Brownies

Brownies are a perennial favorite and being able to whip up a large batch for parties is a boon to the baker. You can certainly mix these by hand in a large bowl with a dough whisk, but you can also make them in your 6 quart stand mixer.

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Chocolate Nut Truffles

Chocolate truffles are rolled into rough balls that look like their name-sakes, the earthy subterranean fungi that grows under oak trees and is a savory culinary delicacy and quite rare. They are intensely sweet and able to be devoured in one bite, a satisfying treat for the most discerning chocolate addict.

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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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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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The Healthiest Foods for Under $1

Every first week of January is the time to make New Years’ resolutions. It’s just something that goes with the turning of the calendar year, the gateway of looking back at the old and looking forward to the new. As a child, my resolutions were things like I will be nicer to my sister, I will work harder to get better grades, and maybe we can get a puppy.

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Chez Dining Room: Mount Athos Monastery and Spanakopita

The food of Greece is wholesome regional and seasonal peasant food. One of the main foods is the pitta, or savory pie. Vegetables of all types, olive oil, herbs, grains, the famous thick yogurt, feta cheese are wrapped in phyllo, Greek for leaf. Greek cuisine, influenced by both Eastern and Western cuisines is considered one of the healthiest on the planet.

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The Microwave: Middle Eastern Eggplant Dip

I have been served any number of eggplant dips, the most famous being Baba Ghanoush. Eggplant is in the same family as the potato and tomato, and is native to India, where it is prepared in numerous ways. The microwave does a remarkable job of cooking the whole eggplant and the interior flesh, which retains its lovely spring green color, is ready to mash with other ingredients.

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The Culinary Traveler: Pão de Queijo – Brazilian Cheese Bread

I have no idea how I luckily fell upon this recipe roaming on the internet. Most recipes are written as variations of each other, so there is not too much unique material, but every so often something new pops up. This recipe, although it uses a familiar technique like making a popover or crepe batter, is a new one for me. Unless you are born in Brazil, you probably have not heard of it. This is Pão de Queijo, or Brazilian cheese bread, sort of like a chewy cheese puff made with non-glutinous tapioca flour.

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