You can use sourdough starter straight from the jar for a quick batch of pancakes. But if you want something a bit fluffier, this recipe for sourdough pancakes does the trick. They are quick and simple and pretty tasty, and a great way to use up extra starter. Any type […]
When still in season I always buy many packs of cranberries and I freeze them. I do that in case I run out of my cranberry spread or jam which my family and I are addicted to. We use them on yogurt, bread, pancakes, crepes, for making cakes, breads etc.photos coco […]
These little crackers are full of protein and flavor so they make the perfect afternoon pick-me-up or late night snack. Unlike a lot of gluten free flours, chickpea flour is packed with lots of good-for-you things: protein, fiber and iron. I added also a small amount of rice and buckwheat […]
Coming from a negative exploit with a ” Coq au Vin” of last week (a real fiasco!), I decided to make a very basic chicken for “dummies”. I saw a “How to Roast a Chicken” recipe on kitchn and I decided to give it a try. And it turned out to […]
Did you get a new Dutch oven for Christmas? Or perhaps you have one that you’d like to dust off for winter cooking? Is your pot enameled or with a cast iron bottom? Here are 10 things to know before cooking in it as suggested by and by my 10-year personal […]
Also this year this dish was the perfect choice for the Holidays: it’s easy to make, affordable, and can be prepared several days in advance, which is always helpful this time of year. As usual my husband was on charge for making the Gravlax, which is a Nordic dish consisting of raw […]
Last year my daughter Maria found out she was intolerant to gluten. A BIG deal indeed in our bread-and-pasta-lover family! So after mourning for a couple of days (!) I started to explore the gluten-free realm and was very pleased to discover that you can still make wonderful food without gluten :). Even […]
Cornbread reinvented. How to turn a boring cornbread into an irresistible corn pie. photos coco zordan
Roasting a whole fish in a salt crust makes a very impressive presentation–cracking the crust is an event. And the technique results in a very moist fish that’s perfectly seasoned and not at all salty.photos coco zordan
Olive lovers: this is a great recipe to make when you have a couple of half-jars of olives languishing in your fridge (we all have them!). You can use whatever combination of olives you like—everything from pimento-stuffed little numbers to ultra-strong Kalamatas. Enjoy as is or with cheese or ham. photos […]