When the holidays are around the corner, I’m always thinking weeks in advance. This year I wanted to make Purée de Pommes de Terre à L’Ail (Garlic Mashed Potatoes) from Mastering the Art of French Cooking. And for once, my husband was pleased.
I decided on the next type of cookie I want to learn – rolled cookies. There is no definition in the 1964 Culinary Arts Institute Encyclopedic Cookbook, but I assume they classify rolled cookies as a cookie where you roll out the dough. Scotch Shortbread proved quite challengingly for me.
I found a cookie recipe that is a drop cookie but more transitional because it requires refrigeration prior to baking. They come from the 1976 Betty Crocker Cookbook that I found at my Mom’s house. Since I couldn’t decide which type of cookie to do next, I thought these would make for a fun transition.
I have been feeling out of sorts of late. I’m going through a transition in my life and it’s left me a little numb. To get myself out of it, I decided to try Carottes Glacées (Glazed Carrots) from Julia Child’s Mastering the Art of French Cooking and to attempt to make a more unusual ...
Welcome again to another photography critique from The Best of Cooking by Larousse. I chose Macaroni al Pesto for two reasons. First, I never made pesto before so I thought that would be fun. Second, I thought the photo would make a good teaching tool.