This week’s recipe for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen – classic French Onion Soup – is perfect for the weather we’ve been having in Toronto this past week. My school was closed for one day this week (and had a late start the following day) – only the second time […]
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Les Petits Chefs Cook the Books: Rice and Bean Bowls with Corn and Avocado Crema from The Complete Cookbook for Young Chefs
This term the Petits Chefs are cooking our way through a series of cookbooks and this week, we used The Complete Cookbook for Young Chefs. You know a book coming out of America’s Test Kitchen is going to be well-tested and this is no exception. 750 kids tested these recipes, both in their home kitchens […]
Tuesdays with Dorie: Dark Chocolate Mousse from Baking Chez Moi
This week’s Tuesdays with Dorie recipe from Baking Chez Moi was one I had earmarked to bring to a dinner on the weekend. The recipe said it serves 8 so I felt that was perfect for a dinner of 7 people (you know, the one leftover dessert that brings you so much joy the next […]
Cook the Book Fridays: Sweet Chili Chicken Thighs from Everyday Dorie
This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie and is one we’ve made countless times since the book came out. It’s so easy – the sauce uses ingredients we always have on hand (sweet chili sauce, soy sauce, mustard, Sriracha) and comes together in no time. Basically […]
Les Petits Chefs Cook the Books: Marble-size Meatballs with Quick and Easy Tomato Sauce from New Favorites for New Cooks
This term the Petits Chefs are cooking our way through a series of cookbooks and this week, we used New Favorites for New Cooks. This is a brilliant book for kids both new to the kitchen and a little more experienced. I love the fact that Federman doesn’t talk down to kids – the recipes […]
Tuesdays with Dorie: Date-Nut Pinwheels from Dorie’s Cookies
This week’s Tuesdays with Dorie recipe from Dorie’s Cookies was Date-Nut Pinwheels. Dorie says: Growing up in New York City, I remember date-nut bread, date pudding, date-nut cake and cookies with a filling that might have been the date version of Fig Newtons. The dried dates used to make these sweets were an everyday ingredient, […]
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