CookShelfMany people have fond memories of ice cream trucks and stands from their childhood. Whether it was cones, sundaes with sprinkles, or ice cream sandwiches, the icy treats were a treasured part of summer. Pastry chefs are…
Many diners in the US probably first experienced parsley as a pale sprig garnishing a (likely overcooked) protein in a family restaurant. But the culinary herb has so much more to offer than just being a splash of green…
Those who are familiar with za'atar, the Middle Eastern spice blend, love how it adds a tart and herbal punch to many foods. Za'atar has been popularized outside of the Middle East by celebrity chefs like Yotam…
A few days ago we posted about a pastry chef who only uses bleached flour for cakes. Today we look at a counterpoint (of sorts), this time from Cooking Light Magazine, which advocates ditching bleached flour for…
People are sometimes afraid of making caramel. It can be a fussy process: the sugar can crystallize, you can easily scorch it if you get distracted, and it's really hot and will leave a nasty burn if it gets on your…
Dandelions are a gardener's bane. Even before the grass sheds its winter dullness, bright yellow flowers polka-dot the lawn, frustrating homeowners who dream of lush green expanses of lawn. But dandelions weren't always…
Today was National Chocolate Chip Cookie Day in the US, but it doesn't take a special day for anyone to appreciate this both humble and transcendant treat. There are different chocolate chip cookie camps: some people…
When people think of rhubarb, they probably conjure images of pies, tarts, or other desserts. (When I think of rhubarb, I recall a conversation with a younger coworker who said "rhubarb is for old people." But I…
We mentioned earlier this year that 2016 was the UN's International Year of the Pulses. We're back with more bean cuisine, this time via Food Republic, who gives us the lowdown on legumes and beans with a guide to the…
Spring is in the air, and the first vegetables of the season are hitting farmers' markets stalls. While ramps may have stolen the spotlight in recent years, asparagus remains perennially popular as a star of the spring…
Scrolling through my Twitter feed today, I came across several recipes with the word 'magic' in the title. A Magic lemon poppy seed cake from The Telegraph promised three types of cake from one batter. Food Network…
If you are planning a lunch or going to a picnic and have run out of ideas for what to make, you might want to consider making a sandwich cake. These playful mashups of layer cakes and tea sandwiches are getting a lot…
