Eva Baughman

Nov 28, 2023 | thecookscook.com | Rose Levy Beranbaum |Diane Zatz |Denise Landis |Eva Baughman

Share: Posted on: 11-2023 I love kitchen products of all kinds and these are just a few ideas to get you going.

Nov 21, 2023 | thecookscook.com | Diane Zatz |Denise Landis |Eva Baughman

The Cook's Garden Share: Posted on: 09-2023 Elderberries are hardy plants that require no special care, offering a generous harvest.

Nov 9, 2023 | thecookscook.com | Michael A. Gardiner |Denise Landis |Eva Baughman

Begin with the pastry: add the flour and salt to a bowl and whisk together. Chop the butter into cubes and rub it into the flour with your fingertips. When it has a breadcrumb-like texture, mix in the first tablespoon of water. Keep adding the water, a tablespoon at a time (four in total usually suffice), mixing and squeezing the mixture with your hands until the pastry comes together into a ball. Wrap in plastic and chill in the fridge for 30 minutes while you make the filling.

Nov 9, 2023 | thecookscook.com | Michael A. Gardiner |Eva Baughman |Denise Landis

Chowder can be plain or fancy. All chowders are soup but not all soups are chowder. What’s the difference? If you look it up the answers are mostly noncommittal, along the lines of “chunkier than a soup and not as chunky as a stew.” In New England – the historical home base of American chowders – they will tell you it should include milk or cream. Don’t get them started on “Manhattan clam chowder,” which has neither.