Food & Recipes

I consider myself a little bit of a breadie (person who appreciates great bread) and it started young. If there is anything my dad has taught me, there is a different bread for every dish and every mood.

To concoct a culinary analogy (as I always think in terms of food), lunges are like cooking a burger. Of course everybody knows how to make a burger and can do it with almost minimal cooking experience, but once you’ve done it right, you dream about it (or at least I do). Also, be sure to check out my secrets to the best gourmet burger recipe.

In honor of the July 26th Foodies’ Night In giveaway item (see #fni details), Caitlin has listed out some of her most non-traditional uses for her KitchenAid food processor.

All of this talk around KitchenAid has really got my heart rate up. I wanted to share some of my personal favorite tips when it comes to using this versatile tool (I am telling you, I love this).

For weeks and weeks, Molly and Caitlin and I have been lathered up about getting to interview the editor-in-chief of Fine Cooking Magazine, Laurie Buckle.

After culinary school and when I got married, I received my own. Of course I realized that it was supposed to be a present for both my husband and myself but I secretly made it completely mine...I promise you, I make our mixer work even harder then a KitchenAid Stand Mixer knew it could work. I use it every other day and it’s amazing just what this baby can do. Here’s a list of just a few of my favorites:

Have you ever had to feed 70 people without running water? Or what about having to prepare a meal for 50 with only a butter knife - and a plastic butter knife at that? We have.

This is absolutely not about food. You will not find helpful tips on how to save money while preparing for a party, nor will we dish out helpful menu-planning tips. Instead this is about one girl's reality. My friend Kelly.