Homemade Vanilla Extract
February 26, 2013
Here’s a fun and easy way to make your own vanilla extract. … More Homemade Vanilla Extract
Diane’s Chili
February 22, 2013
For most of my life, I was pretty lukewarm about chili: I could take it or leave it. I never even made a batch of it myself until last year, when I scoured recipes and ideas after deciding it was time to create my own. What resulted is this basic — but very good — chili recipe, fit for anyone who loves chili as well as those who, well, don’t. … More Diane’s Chili
Olive Oil Braised Fennel with Lemon
February 18, 2013
Braising vegetables in olive oil keeps them moist and flavorful. In this recipe, a touch of lemon adds just a bit of contrast to the subtle anise flavor of the fennel. … More Olive Oil Braised Fennel with Lemon
Olive Oil Braised Carrots with Warm Spices
February 17, 2013
Braising carrots in olive oil keeps them tender while gently becoming infused with the flavors of warm spices. See if you can make these last until dinner! … More Olive Oil Braised Carrots with Warm Spices
Olive Oil Braised Leeks
February 13, 2013
Braising leeks in olive oil keeps them moist and tender, allowing for a gentle caramelization at the end to bring out additional flavor. These are great for a side dish, or even just out of the pan. … More Olive Oil Braised Leeks
Quick Tip: Trimming and Washing Leeks
February 13, 2013
Here are some easy steps for trimming and cleaning all the layers of leeks to prepare them for cooking. … More Quick Tip: Trimming and Washing Leeks
Olive Oil Dark Chocolate Cake
February 9, 2013
Find an excuse — any excuse — to make this delicious chocolate cake. Commemorate the birthday of someone you’ve never heard of, celebrate some obscure holiday, or create your own special occasion. Heart-healthy olive oil makes this cake very moist, while keeping its rich chocolate flavor in the spotlight. … More Olive Oil Dark Chocolate Cake
Quick Tip: Lining baking pans with parchment paper
February 8, 2013
Here’s an easy way to cut just the right size of parchment paper for a pan, and for getting it to lay flat. Place the pan on top of a large piece of parchment paper and use a pencil to trace around the bottom. (Most pens will not write on the paper very well.) It’s … More Quick Tip: Lining baking pans with parchment paper
Diane’s Buffalo Chicken Pizza
January 29, 2013
If you love Buffalo wings and you love pizza, you’ll never have to decide between the two again. Follow these easy steps to make Buffalo chicken pizza! … More Diane’s Buffalo Chicken Pizza
Diane’s Buffalo Chicken Tenders
January 20, 2013
If you love Buffalo wings but hate that they just aren’t that good for you, now they are! Baked instead of fried, and using boneless, skinless chicken tenders gives you the same great kick without all the grease. … More Diane’s Buffalo Chicken Tenders
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