Can I just say how stupid easy quiche is? I think I always had it built up as being too much of a hassle in my mind to make it at home. It...
Bread! Warm, Fresh, Delicious Bread!
THIS is what I was looking forward to most in Baking One. I've only baked my own bread a few times with varying results. There is not...
How Do You Like Your Steak?
One of the best things about the Science Connection course is conducting experiments that you can eat. This picture is from our steak exp...
Chicken Parts
We spent a day in class learning about breaking down and cooking chicken and then Chef gave us creative license to employ the butter-b...
Chicken Consommé
One thing I've noticed become a running theme in Cooking Theory is that the dishes that cooking literature has long held as being d...
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About Me
- Dee
- A 26 year old who has found that her psychology degree will not take her anywhere she wants to go, so she finally decided to follow her lifelong passion and start culinary school at the New England Culinary Institute. Hopes to become a food writer/photographer and recipe developer. Inspired by autumn and its offerings year-round.
Popular posts
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THIS is what I was looking forward to most in Baking One. I've only baked my own bread a few times with varying results. There is not... -
I love Oreo cookies. I love dipping them into milk until slightly soft and nomming down. I love slathering on peanut butter (thanks, The Par... -
Can I just say how stupid easy quiche is? I think I always had it built up as being too much of a hassle in my mind to make it at home. It... -
One of the best things about the Science Connection course is conducting experiments that you can eat. This picture is from our steak exp... -
One thing I've noticed become a running theme in Cooking Theory is that the dishes that cooking literature has long held as being d... -
We spent a day in class learning about breaking down and cooking chicken and then Chef gave us creative license to employ the butter-b...
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