Mardi Michels 
The theme of this month’s Baketogether with Abby Dodge was strawberry sorbet, our way. What I love about these challenges is their flexibility. Abby leave it up to you to post when you feel like it and, even better, she allows you to take the recipe and run with it, swapping ingredients here and there, … Read more
The theme of this month’s International Incident Party: Terrines, had me in a bit of a quandary. Typically, when you think terrine, meat comes to mind, but to be honest, I have been so up to my ears in meat (literally!) with last month’s Charcutepalooza sausage stuffing challenge and this month’s emulsified sausage (hot dogs … Read more
This week’s French Fridays with Dorie recipe is exactly the sort of thing I look forward to eating more of when I head to Paris for a month next week. When I lived there as a poor student (then a poor teacher, LOL!) I would often eat mozzarella and tomato salad for my dinner, washed … Read more
Yes it’s true, I am becoming a little braver. After cracking the secret to nearly no-fail macarons (thanks to Stella, aka The Brave Tart), I branched out with some peanut shells last month. I wasn’t able to master the 100% peanut shell and ended up using some almond flour as well but I was pretty … Read more
For the last Petits Chefs session of the year, I decided to test the recipe I contributed to the Peko Peko Charity Cookbook for Japan: Mushroom and Scallion Tamagoyaki. In March, when Japan was rocked by the 9.0 earthquake, the food blogging community was fast to react. All across the world, bake sales and other … Read more
I’m probably going to be banned from the food blogging world for saying this but I am not a fan of rhubarb. My earliest memory of it is “stewed” in ice-cream at my nana’s house and I found it tart and unpalatable, mostly for its mushy texture. Over the past few weeks, I have seen … Read more