Cooking from Scratch
Wow! We haven’t had Pineapple Upside-Down Cake in years. The last one was made in a skillet, partly on the stove and partly in the oven, and was quite good, but it required a good bit of work. So, when we picked up a pineapple and thought once again about making this all-American cake, we turned to Thomas Keller’s Ad Hoc at Home. We just love his recipes: they’re very detailed, always work, and are delicious.
Continue reading “Thomas Keller’s Pineapple Upside-Down Cake”
Several times a year, we see fresh pineapples on sale, which we buy without even knowing how we’ll use them. This time, we went with a version of Pineapple Chutney. It’s slightly different from the Roasted Chili Pineapple Chutney we made a couple of years ago, and we think this is the better of the two.
Continue reading “Pineapple Chutney”
If you are not a jam maker — we aren’t, but we’re trying — this recipe from Lucy Baker’s book Edible DIY might be a bit daunting. It was to us, but we read that the end result tastes just like carrot cake! Who could resist? Not us, and probably not you. Oh, and while the recipe seems daunting, it’s not so bad. We’ll take it step by step and help you through, so that you, too, can have carrot cake on toast for breakfast.
Continue reading “Carrot Cake Conserve”
