Bake the Book: Bouchon Bakery

Cherry clafoutis

Making Baby Food

Food processor or food mill work best.

Weekend Giveaway: 'My Father's Daughter'

Julia Roberts!

Cook the Book: 'What We Eat When We Eat Alone'

a sunnyside up egg with plenty of salt and pepper and whole wheat toast

Cook the Book: 'Martha Stewart's Cooking School'

Martha's coconut layer cake with coconut cream and vanilla buttercream frosting.

Cook the Book: 'Barefoot Contessa Back to Basics'

Cook the Book: 'A Platter of Figs'

I love cooking with squash. I'm on my 3rd batch of zucchini bread and can't wait to roast up some butternut squash, just dressed simply with olive oil, sea salt, black pepper, and brown sugar.

Cook the Book: 'Mario Batali Italian Grill'

Olive oil, salt, pepper and fresh rosemary.

Cook the Book: Lidia's Italy

A Rekindled Interest in At-Home Pizzamaking

Wow, that pizza looks amazing ! It looks like you used a Kitchenaid Mixer to knead the dough - did you use the dough hook and at what speed did you set the machine? I've been wanting to push my machine to a higher speed but the manual says to keep the mixer at 2 when using the hook.

Private chef recommendation

Can anyone recommend a private chef in New York City available for a special occasion? I'm looking for an elegant way to celebrate my mother's birthday and thought maybe a privately catered event at home would be fun. Thinking along the lines of multiple courses and the chef would cook at my home. Thanks!

How to clean pizza stone

Does anyone know how to clean burned cheese off a pizza stone? I've tried scrubbing it with little effect and my sink isn't large enough to submerge the stone under water.

Serious Efforts: Blood orange curd too liquidy!

Help! I attempted to make blood orange curd last night and even after chilling in the fridge over night, the curd has not set at all. In fact, the butter in the curd has created a solid top layer. Any idea on how to save it? I'd hate to waste the blood oranges that've gone into the curd thus far.

I used this recipe:

4 blood oranges
1/2 lemon
1/2 tsp cornstarch
4 whole eggs
1/2 c sugar
1 stick butter

I cooked everything together in a double boiler. When the mixture appeared to thicken a little bit, I took it off the heat, cooled it, and placed the curd in the fridge with plastic wrap touching the surface.

What did I do wrong?

[Serious Efforts guidelines »]

Whole wheat pasta

Does anyone have recommendations for brands of whole wheat pasta? I've tried Heartland and they were too gummy. Thanks!

Sourdough starter

Does anyone have a good recipe for a sourdough starter? I'd like to try the sourdough bread recipe on The Kitchn and one of the ingredients is a sourdough starter.

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