After a few attempts at baking macarons, my refrigerator still holds a good supply of almond flour. How to use it? How about some Italian almond cake? This rich, dense cake uses ground almonds instead of flour, making…

There are certain cooking techniques with which I am not very familiar. Deep frying is one of them. Part of this is because all I have is a small condo kitchen. There is not a nice outdoor kitchen for "heavy duty" coo…

About a month ago, Gary wrote an entry which documented another of W's culinary exploits. The recipe in question was Crispy Parmesan Biscuits served with lemon butter, smoked salmon and rocket (arugula). The photos tur…

While I haven't posted any pictures in a while, rest assured that I have still been cooking. In fact, Tawn even got in on the act. Below, top row: Kalmata olive and rosemary bread; Bottom row: Golden raisin bread. …

As I wrote earlier in the week, the potato, bacon and leek ravioli I made for Sunday's brunch turned into a big mess as the dough started to disintegrate, causing the ravioli to stick to everything, tear apart, and be en…