Baking/Cooking Tips

Tips on different ingredients and how to stock the vegan pantry

Mar 18th, 2009

Here’s my vegan version, which is almost a marriage of marshmallow and meringue. This makes a perfect topping for pies and tarts. You can even brown the top with a mini kitchen torch.

Mar 18th, 2009

I make this skillet pie year-round, not only because it absolutely delicious, but also because it’s so easy to make. For beautiful (and well-priced) frozen berries, look at warehouse stores like Costco.

Mar 18th, 2009

This recipe is an old cake-makers trick, and works better than any can of pan release you can buy. I like to make a big jar and store it in the fridge so that it’s ready to use whenever I need it. The mixture will be much softer and easier to paint in your pan if you use regular Crisco instead of an organic shortening (though it will still work with the organic).

Mar 21st, 2009

The title explains these gems to a Tee. They are bursting with complex yet satisfying flavors. Anyone within hands-reach will gobble them up.

Mar 5th, 2009

This homemade soy milk is made with ready and available ingredients and tastes great. You can add your favorite flavorings, vanilla, almond or just leave it plain. It's delicious anyway you serve it.

Mar 24th, 2007

Today we present Susan's BBQ'ed Rib''z without the meat. Tasty honest to goodness deliciousness! We make this all the time.

Dec 6th, 2007