by Matthew Robinson | Nov 23, 2015
Easy Desserts – Profiteroles, Cream Puffs and Choux A’la Normande We have already covered the versatility of choux paste. The best cheese puffs ever are made from choux paste. It shouldn’t surprise you then that plenty of easy desserts can also be...
by Matthew Robinson | Nov 20, 2015
Cooking Broccoli I think about broccoli a lot. Actually, I think about bloccori a lot. I can not separate the two. I am not exactly sure why, as it has been some time, but Grandma called it bloccori and there is not a head of broccoli that goes by without the word...
by The Culinary Exchange | Nov 19, 2015
This Thanksgiving Cocktails post is intended for audiences over the legal drinking age. By continuing to read this post you agree that you are older then the legal age to consume alcohol. Please drink responsibly. Drinking with family is a holiday treat. Or maybe...
by The Culinary Exchange | Nov 18, 2015
Broccoli – it’s healthy, tasty, and a filling side dish for almost any kind of entree. And while it’s delicious eating raw, tossed into a pasta salad, it’s also quite good when you cook it up. As a leafy green vegetable, broccoli is high in...
by The Culinary Exchange | Nov 17, 2015
Lemon is used in all sorts of recipes, from salad dressings to muffins, but what do you do when you run out of lemon juice? Luckily, there are a couple of tried and true tricks that will work like a charm when you need a lemon juice substitute in a pinch. Keep in...