It all started, as many of the best ideas do, with a tweet. A few months ago, I was having a chat on Twitter with fellow blogger and cocktail aficionado Brandon from Kitchen Konfidence about his favorite cocktail, the Old Fashioned. I mentioned that I was a fan of the Negroni (in all of its incarnations) and I knew… Read More »

Let’s face it, sometimes the most exciting part of the meal are the hors d’oeuvres. Chefs have to be both more meticulous and creative, because they only have a bite or two to make the flavors shine. More often than not, chef take advantage of this challenge and create dishes that are not only delicious but… Read More »

If you’ve ever made a meal entirely from scratch, you know that the remarkably improved taste is often worth the few extra steps. Condiments are no exception, and yet, for some reason, we often forget that they too can be broken down to their simplest ingredients and made at home. The benefits of making your… Read More »

If you’ve ever walked into a diner or bakery and stared at the revolving pie case slowly spinning dozens of freshly baked pies behind cruel but necessary glass, then you’ve probably been charmed by more than one of these classic pies before. Although pie has its ancestry back in Europe and Egypt, dessert pie ranks… Read More »

So you have a food processor, a standard blender, and a stand mixer, and you may think that you have it all, but I’m here to tell you that you’re missing something. Your kitchens true potential will never be reached until you have the ultra-convenient, ultra-sleek device known as the immersion blender. The immersion blender,… Read More »

Boston Cream Pie is wicked yummy, but here’s the thing: it isn’t actually a pie at all. It’s comprised of two layers of dreamy sponge cake flavored with a splash of rum (a tribute to the harbor’s shipping history), filled with smooth sweet custard or vanilla pastry cream, then completely glazed in chocolate ganache. Boston Cream Pie was invented in the kitchens of the Parker House Hotel back in October of 1856 by Chef Sanzian, America’s first celebrity French chef.

We don’t know about you, but the first time we tried kale, we were a bit afraid of the hardy, cruciferous green. As a result, we hid kale in fruit smoothies, in pasta sauces, even in soups, sure to mask the flavor in unbalanced proportions. However, over time, we discovered that kale deserves a spotlight… Read More »

Watch your back sriracha, you’ve got some new competition in the spicy arena in and its name is gochujang. Never heard of it? You’re not alone.  Described as a little funky, a bit sweet, and with a hit of spice, gochujang is a multifaceted, multi-purpose red pepper paste powerhouse. Milder than most chile pastes or… Read More »

So here’s a question, what’s the difference between milkshakes and frappes? I grew up in the Midwest where Blue Moon ice cream and Kalona Bars reigned supreme over my summer months. Malts, milkshakes, and slush floats weighed down my burger wrappers and gave me the most predictable brain freezes that have ever been. Moving to New… Read More »

Where has the time gone?? I seriously can’t believe that I’m sitting here writing to you about our 2 YEAR #NOSHIVERSARY. As I started thinking about what I wanted to share today, I looked back on the post I wrote exactly 1 year ago. My, how things have changed. But at the same time, I’m… Read More »