Food & Cooking Blog

Sweet Sunday: Creative Cinnamon Rolls

By Jessie Oleson Moore
Creative Cinnamon RollsIf some is good, more is amazing. That seems to be the guiding principle with these creative cinnamon rolls, which feature all sorts of creative additions and methods. For instance, had you ever even considered stuffing your cinnamon rolls with cookie dough? Or dressing them up with caramel apple fixings? Or possibly even adding bacon? These variations make a classic breakfast treat more interesting, more decadent, and more delicious. Read more »

Savory Saturday: Preserving Lemons

By Ashley Rodriguez
Preserving LemonsEverything in Morocco felt different from life as I knew it. The days were warm, the terrain: rugged; dry and painted in warm tones rather than the greens and lushness that I know so well. The food was filled with flavors that were unrecognizable to me at first. The first taste of a Moroccan cookie seemed a bit soapy and off, but I soon fell in love with the floral scent and flavor of orange blossom water. But it was the preserved lemons that flavored everything from tagines and fresh grapefruit salads that intrigued me the most. Read more »

13 Palate-Pleasing Pecan Recipes

By Jessie Oleson Moore
Pecan RecipesHere's a fun little fact: pecan is a Native American word used to describe "nuts requiring a stone to crack." It's true. But as hard as the nuts might be to crack, it's worth the effort, because the rewards are many when you cook or bake with these tasty morsels. Proof can be found in this delicious suite of recipes using pecans, which range from sweet-start breakfasts to hearty savory entrees to decadent desserts. Read more »

How to Make Lemon Meringue Pie: Classic American Dessert

By Jessie Oleson Moore
Lemon Meringue PieLemon Meringue is certainly one of the most dramatic-looking pies, featuring a neon-yellow custard topped with a sky-high cloud of lightly-crisp-on-the-edges meringue. While it does take a little time to assemble all of the separate components, it’s really not a difficult dessert to make. You can prepare both the pie crust and meringue topping in advance, so that when it is time to make the pie, assembly will be a snap. Read more »

Food Lover Friday: Infused Vodka Recipes

By Jessie Oleson Moore
Infused Vodka RecipesWhy infuse vodka? The reasons are many. For one thing, the flavors are far fresher and superior tasting than pre-flavored vodkas. For another, you can choose your own adventure when it comes to the flavors you add--infusing your spirits with the flavors of your choosing can spark your creativity and add a whole new world of flavor to your favorite cocktail. It’s also very easy, doesn’t require too many materials, and it’s awfully fun. Finally, it makes for not only great cockails but fantastic cocktail party banter, too! Read more »
How to soften brown sugar

Top Secrets for How to Soften Brown Sugar 3 Different Ways

By Jessie Oleson Moore

Picture this: you’re measuring out your ingredients before embarking on a cooking or baking adventure, but when you get to the bag of brown sugar, it appears to have hardened into a solid, rock-like substance. Chances are, if you’re a frequent baker, you’ve found yourself in this situation. But can this problem be remedied? Happily, the answer is yes--there are a few tried and true tricks to bring brown sugar back to life.

Read more »

12 Avocado Recipes: It’s Easy Being Green!

By Jessie Oleson Moore
Avocado RecipesAvocado: it’s not just for guacamole. Once you get imaginative with this creamy, protein-packed fruit (yes, it is a fruit!), the sky’s the limit with delicious recipes. Here’s a collection of twelve tasty recipes, both savory and sweet, which feature avocado as a key ingredient. Read more »

Summer Pickling: Creative Variations

By Ashley Rodriguez
Summer PicklesPickles and summer go together like cherries and ice, ice cream and sticky faces, picnics and grass stains. It wouldn’t be summer without a sweet and tangy relish on a hot-off-the grill burger. Crisp dill infused spears of zucchini use up the inevitable glut of the loved and loathed summer squash. Blushed tangy purple onions that kick up the juiciest of tacos. Sweet and sour cherries next to creamy cheeses spread over crackers at a grown-up picnic. And I’ve yet to mention cucumbers. Read more »