Posts From the monthly archives: "March 2016"

You may soon find yourself wondering what to do with all those dyed hard-cooked eggs. To begin with, hard-boiling eggs can be tricky. You want yolks that are just cooked through with no hint of that greenish gray rim around the perimeter. Place large eggs in a saucepan. They should have breathing room…(Read More)

Let Them Eat Cake By Gesine Bullock-Prado (Stewart, Tabori & Chang, $35, hard cover.) Baker Gesine Bullock-Prado has added to her list of cookbooks with “Let Them Eat Cake: Classic, Decadent Desserts with Vegan, Gluten-Free & Healthy Variations.” Each recipe is for omnivorous eaters with vegan, gluten-free, and healthier options. She doesn’t…(Read More)

Whether you’ll be serving ham, salmon or lamb this Easter, this multiple vegetable slaw will complement them all. Made with a green cabbage base, this slaw incorporates the additional crispness of fennel, the prettiness of little green peas, the crunch of a slightly underripe apple, and the gentle bite of a green onion. You…(Read More)

Be a hard-boiled detective

By | | Cooking

You may soon find yourself wondering what to do with all those dyed hard-cooked eggs. To begin with, hard-boiling eggs can be tricky. You want yolks that are just cooked through with no hint…

Have your cake and feel good about it, too

By | | Cookbooks

Let Them Eat Cake By Gesine Bullock-Prado (Stewart, Tabori & Chang, $35, hard cover.) Baker Gesine Bullock-Prado has added to her list of cookbooks with “Let Them Eat Cake: Classic, Decadent Desserts with Vegan, Gluten…

Slaw brings out flavors and colors of spring

By | | Cooking

Whether you’ll be serving ham, salmon or lamb this Easter, this multiple vegetable slaw will complement them all. Made with a green cabbage base, this slaw incorporates the additional crispness of fennel, the prettiness of…