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R&D ProjectsSome cutting boards, on some counter tops, just slide around as you work. To avoid this, simply place a damp towel under the cutting board. Now it will stay steady and stay put.
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Making an upside down cake always makes me feel like a 50's housewife (no, I do not wear an apron). Which is strange since the history of these cakes, also known as skillet cakes, extends further in the past and is not even unique to Americana. The British had their Tansey, the French have Tarte Tatin (one of my favorites by the way), etc. History and culture aside, upside down "cakes" are ingenious, self-gilding and gloriously delicious. read more
Icebox pies remind me of my childhood. They are simple, delicious and perfect for hot summer days. Now, I have to be honest, there is always a part of me that wants to "sophisticate up" these desserts. And after hemming and hawing over the virtues of real whipped cream versus Cool Whip, canned fruit fillings versus fillings I make, I end up sticking with the original. Why? Simplicity and tradition. read more
Tomato Tomahto, Potato Potahto, Praline Prahleen - is there really a difference? Yes, at least in the case of the latter. Praline can mean many different things and when it is pronounced prahleen, it refers to the pecan-filled, Southern confection that is kinda fudge-like in texture. They are irresistable, caramely nuggets of goodness that are insta-sugar for your soul. read more
It is hard to type with sticky fingers. And I haven't stopped eating these gluten free caramel nut bars since they were cool enough to cut. I think wow will suffice. read more
What comes to mind with the word chowder? Clams, potatoes, cream, corn, New England, Manhattan? No matter the ingredients, no matter the region, chowder is hearty and delicious. Because our gluten free corn chowder is simple to make, it is one of my favorite go-to meals. You can use frozen corn anytime of year or make it with fresh, sweet corn on the cob during the peak summer months. read more