What is comte cheese? This recipe looks good, but I can't find any cheese with this name. ...more

December 28, 2008

Readers ask about comté cheese, using Splenda in bread, yeast coversions, making fudge in a microwave, a food dehydrator, candy and sea salt. ...more

December 22, 2008

What's the secret to flaky pie crusts? Mine always seem to come out tough. With a standard recipe (1/3 cup shortening or lard to 1 cup flour, plus a pinch of salt for flavor), the secret is cold. Have the lard cold. Use just enough ice water to moisten the flour to stick it together, and then handle it as little as possible. If it won't be baked right away, keep it in the refrigerator. You don't want the shortening to melt into the flour at all until the crust is baking. The little balls of shortening covered with flour are flattened when the crust is rolled out, and when they are baked, they make the flakes of a tender, flaky crust. ...more

November 30, 2008

Sometimes she just wants a side dish. Sometimes the main course. But these days, dinner can be as easy as the corner grocery store for Harriet Foundas. ...more

September 13, 2008