by Dianne Boate
Two little plastic boxes containing leaf-shaped copper cookie cutters were a gift from years ago that sat unopened on a shelf in the kitchen for a long time. Happy was the day I finally opened the packages, and found on the back of the box my new all-time favorite recipe for Rolled Sugar Cookies. Continue reading
by Dianne Boate
… for once again transporting all of us who love baking into the prospect of new realms of baking experience. Flavor, texture, method and yes, sexy appearances fill the pages of The Baking Bible , a brand new book of 105 recipes guaranteed to lure you right back into your kitchen to get out the ingredients and bake! Continue reading
by Dianne Boate
This story could be compared to a Spanish soap opera that has a beginning, a middle, and an end, but the conclusion resembles a football game fumble …
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by Dianne Boate
There was a terrible sound from the kitchen, an ominous chorus. I took another sip of champagne, closed my eyes, and waited for the four folks in the kitchen to report their mischief. These well-meaning individuals had decided to cook up a spaghetti / meat sauce dinner-–(“You won’t have to do a thing, Dianne.”) Dianne wasn’t about to do anything, having cooked and baked her heart out for 12 people at a Stern Grove Concert Consular Corps Table picnic that day.
by Dianne Boate
It was for love of a Jewish man that I came to a point of receiving 50 pounds of all-purpose flour at my doorstep, converting it in one weekend into delicious round loaves of Egg Twist Bread, challah, for the annual Art Fair in Beverly Glen Canyon, located in West Los Angeles, where I hoped to make a small fortune in two days. What a cartoon feature it would make, with me shoveling the little white glass bowls filled with dough into an oven that had one rack inside and an oven door that had to be closed by a propped broom handle, the whole house steadily increasing its inventory of little round golden loaves, like the fairy tale porridge that multiplied and filled a small village. Continue reading
by Dianne Boate
These days food flavors are being borrowed from every recipe known to man to create new sensations both in the mouth and for the pocketbook. Some are simply old ideas brought to life again with new twists and turns, while others have been lurking in food files to be rediscovered and savored. It happened to me recently while poking about in my “New Cookies to Make” file. It was a newspaper clipping yellowed with age. On the day I found it, I quickly realized I had all of the ingredients, so I sprang out of the chair and turned on the oven and went to work.
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