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I've recently discovered that I like spaghetti squash and, more importantly, that my husband will eat it too. I tried a good recipe recently for Spaghetti Squash with a Spicy Meat Sauce (spicy in terms of cinnamon), and I'm wondering... More
So what are they, exactly? Well, they're sort of a pancake. But they're filled so they're sort of a, er, filled pancake. But the batter itself is light and savory, so they're sort of like popovers. But they're round and buttery, so they're sort of like donuts. More
Difficult, disaster-prone, and finicky: this is how many of us regard the soufflé. Watch the slideshow and follow this simple formula for making savory soufflés and see how undeserved this reputation is. Ideas on soufflé variations included. More
Say hello to your new best friend, Birthday Cake French Toast. This recipe breathes new life into birthday cake that is past its prime, making use of the dry texture to absorb a rich, eggy mixture, which is then pan-fried (frosting and all) to yield a new breed of French toast that's beyond decadent. In the tradition of over-the-top morning foods such as Cadbury Creme Eggs Benedict, this makes for a sugar bomb of a plate, tasting far better than it has any right to, in a so-bad-it's-good sort of way. More
I'm more of a greasy Irish breakfast person myself, but the ingredients listed in the linked article inspired me to play around a bit and I made a peanut butter jello and banana combo: http://eatdrinklaw.wordpress.com/2010/10/09/peanutbutterjello/