Tips Archive

Monday, December 21, 2009

how to host brunch (and still sleep in)

how to host brunch (and still sleep in)

I take brunch very, very seriously, so seriously that I don’t go out for it very often because, you see, few places do it right. The scones are chalky, the fruit cups are nothing but soggy raspberries and unloved green melon, the yogurt is too sweet; the baked eggs are either hard-cooked or have clear, unsettling whites and the toast, it never comes. Am I a brat with nothing but First World Problems? Indeed I am, but I make a mean brunch.

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Saturday, March 14, 2009

layer cake tips + the biggest birthday cake yet

lit cake

My father-in-law, youthful guy that he is, turned 60 this past weekend and if you think I was going to allow my in-laws to purchase him a cake from a bakery, oh, you don’t know how even typing those words caused the shudder to rise up in my chest. A bakery cake! Promise me if I make it to 60, I get a homemade cake too. I hope to have leveraged enough cake-baking karma by then to not even have to ask.

Continued after the jump »

Tuesday, November 25, 2008

pie crust 103: rolling and crimping

pie crust 103: rolling and crimping your dough

[Previous episodes: Pie Crust 101 & Pie Crust 102]

As you wish, my friends.

So, when we left off, you had all realized how much fun and easy it was to make pie dough at home, in no time flat while dirtying less than ten dishes. I suspect that each and every one of you ran to your fridge to pull out the ingredients and ten minutes later had your doughs neatly chilling back inside them. And now, all that it is left is getting those babies rolled out and filled with pumpkin or apple or cherries or lemon or … gah, I just hope you share with me.

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Monday, November 24, 2008

pie crust 102: all butter, really flaky pie dough

pie pie pie

I don’t believe in perfection, in life or in the kitchen. At best, everything we do is a work in progress that gets a tad closer each time we nudge and tweak it. Case in point, last year’s Pie Crust 101 tutorial: My goal was to convince dough-phobes that they needn’t fear the crust by showing how I made mine in five minutes flat, or seriously, way less time than one would spend buying one. My goodness, especially with the lines in the grocery stores this week, right?

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Friday, August 8, 2008

how to poach an egg, smitten kitchen-style

how to poach an egg

I am tortured by two opposing forces in my life: the fact that I love poached eggs–on anything and everything, from asparagus to slow-roasted slices of tomato, crisped cups of Canadian bacon, black bread, I could keep going… — and the fact that I’m terrible at making them.

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