Simple and Delicious Home-Made Yogurt (3.14.2012)
Stop buying the junk at the grocery store. Making yogurt requires only two ingredients and a little practice.
Making and Trouble-Shooting Crème Brûlée (4.27.2011)
When learning to make something as fussy as a crème brûlée, I find that it helps to have two things near-by; a solid recipe and a comprehensive rescue plan.
Sea-Salt and Chocolate Chip Cookies (2.5.2011)
Everybody has their own spin on the chocolate chip cookie. Consider this my humble contribution to the recipe pool. They are ridiculously easy to stuff in your face, if I might say so myself.
Traditional Chelsea Buns (1.25.2011)
I never would have tried these were it not for my baking-enthusiast boyfriend. Now, we’ve practically forgotten what cinnamon rolls are. They just couldn’t compete with Chelsea Buns.
The Great Baguette (1.20.2011)
I’ve taken morsels and crumbs from many family recipes and assembled this; the only baguette recipe a bread lover would ever need.
Chocolate Truffles (12.15.2010)
Anyone can make these, and everyone with a pulse should enjoy them. Why? Because it’s rich, dark ganache stuffed inside a shell of bittersweet chocolate. This recipe needs no further explanation than that.
Zucchini Bread (12.3.2010)
Aptly titled “The Zucchini Bread that could Lure a Sailor Overboard” this bread is known for it’s ability to draw innocent bystanders to my kitchen and trigger an embarrassing bout of drooling. If I could bottle the smell, I’d be a wealthy, powerful woman indeed.
Bread Pudding (12.2.2010)
From a kitchen that turns out half-a-dozen fresh baked loaves of bread a week comes this; the way we dress up what doesn’t “get gone.” Hot, sweet, toasty and fragrant.. What isn’t to love?
THE Scone (10.13.2010)
If there’s one recipe I’m known for, it’s THE Scone. Say goodbye to stale and chewy, and welcome to your kitchen this fluffy, buttery slice of English heaven.
Muffins You’ll Fall For (10.12.2010)
How to take hard, nutty winter-season squash and turn them into the little pastries that launched a thousand “OMG”s.
Refrigerology (9.23.2010)
Oh yeah, I’m going there. Deep down into the world of your nasty storage habits. Past the rotting greens and ill-circulated air pockets… Into the dark, sticky corners from which no healthy thing has ever returned.
French Bread with Potatoes, Garlic and Rosemary (9.22.2010)
An autumnal spin on a bakery classic. Dress your bread up for Fall by adding some seasonal flavor.
Nectarine Clafoutis (9.18.2010)
Born of a disastrous night involving runs to the emergency room and a ghastly, bloodied crime scene… This French pastry is killer.
Ratatouille Pie (9.7.2010)
Harmonizing the stewy goodness of France with the devil-may-care flour and butter of Tennessee. (Also, Bonjovi makes a cameo.)
A Cake for Cassondra (8.15.2010)
Inspired by my cake-devouring little sister heading off to the land of hoodies and ramen.. a simple chocolate cake that can be whipped up, puffed up and gobbled up in only minutes.
Meet: Dr. Randall Phebus, Food Microbiologist and Muse (5.24.2010)
If you buy food, cook food, eat food or even look at food, this is an interview you should read. Dr. Phebus, a collegiate professor and a director of microbiology and food safety research, shares his food wisdom with The Haute House.
Double Chocolate Biscotti from Heaven (5.20.2010)
If a cup of roasted, sweet, full-bodied black coffee had a soul mate, this little cookie would be it.
A Recipe for Water (5.16.2010)
If we could make all of the simplest, oftentimes mundane activities of life luxurious and delightful.. shouldn’t we? Especially when that transformation only involves a couple minutes and zero consumerist guilt.
L’Avant Gardener’s Cocktail for Spring (4.19.2010)
It’s one thing to eat locally, seasonally, and wisely. It’s another (equally admirable) thing to drink that way. Here is a recipe for a very delicious Springtime cocktail. On the (Haute) House.
Spicy Pumpkin Seeds (11.8.2009)
I love these. They are irresistibly snackable, subtly spicy and (an added bonus) not so unhealthy. It’s a perfect activity to welcome the Fall season, so enjoy baking these savory goodies with friends or children… Or horde them for yourself.
The Apple Galette (10.14.2009)
Learn to make a semi-traditional french pastry full of tender fruit and toasted nuts, baked to heavenly perfection. A must for entertainers or show offs.
The Roasted Chicken, Pt 2: Soup (10.11.2009)
Is there a better way to celebrate the life, death, and trussing of a fabulous chicken than to make a delicious soup of it’s picked over savory carcass? No, I don’t think so.
A Street Vendor’s Tostadas (10.2.2009)
I discovered the miracle that is a fresh, hot, crunchy tostada while backpacking through Baja with my friend, Suz. This is my lazy spin on what I learned; no food cart required.
Someone once told me that if they could offer up a single gift to a higher power when faced with the afterlife… If they had one shot at showing what wonders can be found on Earth… They would take my roast chicken. Another somebody said it would make a meat-eater out of the most determined vegetarian. I don’t know about all that, but I can’t deny that it’s a wonderful recipe.
