Apr 16 2013
You’ve heard the phrase “awesome sauce” before, right? This is it right here. In the flesh. The piggy flesh.
Bacon jam might sound like a practical joke, but one taste will convince you that it is heaven-sent. This is the king of condiments, the gilding of the lily. Toast or burger, it equally accentuates …
Apr 04 2013
It’s no secret that I am more of a baker than a cook. I like having parameters, guidelines: I like having a formula. Not only is this comforting, but it is incredibly difficult for me to explain in a replicable manner what I’ve cooked, seeing as so much depends on individual tastes. Season to taste, …
Apr 01 2013
Ever since I had my first bite of banana pudding from the famed Buttercup Bake Shop in NYC, I knew one day I’d have to make it at home. And now, I have.
Bananas and I don’t always agree. The texture leaves much to be desired, and while I do eat them because of …
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