Homemade stock provides your soup with a great foundation of flavor. I like to make chicken stock with chicken feet or wings to make it really full-bodied and soothing. I also use a thrifty French technique called remouillage to make the most of every ingredient—after making your first sto...
Emma loves to bake and sew, so her wardrobe includes a pinner apron with a very large pocket that is just perfect for holding her scissors or favorite recipe cards. I’m sure that you have noticed that both sisters also have little heart shaped pin keeps, made using the instructions from...
Add Flavor Booster Here’s where you turn your salad into the spectacular. Salads aren’t just about flavor, but texture. Give both a boost and you’ll hit it out of the park. Top salads with crunchy croutons, nuts and seeds, or introduce intensely flavorful extras like olives, sundried ...
Tonight Chris made dinner on the grill. Easy clean-up! The London Broil recipe came from Epicurious.com. Delicious! We also grilled zucchini spears and some Kalamata Olive Bread from the Tom Cat Bakery in New York. There is a kitchen store in the area, Cook's Kitchen, and they recently...
Homemade stock provides your soup with a great foundation of flavor. I like to make chicken stock with chicken feet or wings to make it really full-bodied and soothing. I also use a thrifty French technique called remouillage to make the most of every ingredient—after making your first sto...