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For The Kitchen: Nearly Everything
Like the proverbial phoenix, a popular East Hartford kitchen store that was destroyed in a fire last September has re-emerged from the ashes, though down the street and in a slightly different form....
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Big Feasts: An Age-Old Tradition
Planning a big feast this weekend? That's nothing new. It also could contribute to peaceful, easy feelings. Janice Podsada has a fascinating story in today's Courant about anthropologists' recent...
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Baking? Let Off Some Steam
Country Living magazine's current issue drew my attention to a vintage collectible that could inspire me to bake a lot more often: pie birds. The ceramic utensils are an adorable way to let off some...
View ArticleCarving The Turkey: It's Not Open-Heart Surgery
An excellent how-to from LA Times Food Editor Russ Parsons -- for more helpful hints, he'll have a live chat Monday at 4 P.M. EST.
View ArticleShe's Got You Covered
Panicking about Thanksgiving recipes? No need. Martha Stewart has a free downloadable cookbook of enticing recipes from the likes of Marc Forgione (newly minted Iron Chef as of tonight, Native Potato...
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Jump For This Saute Pan
Call me a hopeless romantic, but I've fallen in love with an Italian saute pan. Over the decades I've collected increasingly high-quality cookware, trading my copper-bottomed Revere Ware for All-Clad,...
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Detail Work: The Best Paring Knife
Some years ago, about a dozen friends from high school and I headed to a spa to celebrate a landmark birthday. I was surprised when our classmate Lucy presented each of us with the gift of a small...
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Is Your Pantry Blizzard-Ready?
http://tinyurl.com/4vr4fdz A timely story from Deb Hornblow, with recipes from several chefs who know how to plan ahead.
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