I've done absolutely nothing - didn't even decorate - for Halloween this year. Lucky for me, coworker Christine des Garennes made some creepy Halloween foods for her kids and their friends this weekend.
I have an odd fascination with making usually-storebought items from scratch, and this recipe reflects that.
I had no idea until this weekend that you could make graham crackers from scratch, but you can. And they're delicious. Much tastier than storebought. I used them in my dessert for a fall-flavored dinner this weekend, but they're not necessarily a fall food.
I blogged more than a week ago, asking for suggestions of quality cookware manufactured in the United States, Europe or somewhere comparable.
I am planning a big Thanksgiving-related cooking fest this weekend (I promise to give you more details soon), and last weekend, I deboned a chicken in preparation.
As I get closer to bringing home new cookware, my sister asked me what I'd do with the old stuff.
Last November, I had a blast running tons of Thanksgiving recipes, many of them submitted by readers.
I've known for a while that if you make soup or stock with a chicken carcass, the flavor is incredible.
However, I've struggled with making sure there aren't any chicken bones once you cook that sucker down. (A coworker suggested a mesh strainer, but we don't have one.)