Of Quiche, it’s simplicity, it’s delights.

A how to summary of marinades, how to use them, make them, and a few base recipes, along with links to more ideas, science, and recipes.

Discussion of cooking as experiment versus following recipes with a few quick recipes.

And it’s another glorious day in Upstate New York (but only for a moment; Accuweather sez that the last half of August and the first half of September is going to be nasty..just in time for the munchkins to go back to school in classrooms with no AC. Lovely). We are now in the part of the summer here where the gardens are in full ‘pick it right now before it grows legs and gallops away’ mode. So – to the news!

A cooking method to help significantly improve home made bbq sauces!

Happy Sunday Bread Heads! This week we’re going to fulfill a request for potato bread. There are those who really go ape over potato bread, though it is not really one of my favorites. I like my bread to either be sweet, or to be savory, potato breads tend to be a little of each with just a light sweetness to them. They do, however have a lovely thick crust and a fine moist crumb.

Many potato breads start with a starter, but I find this really a long way to go for this type of bread. This recipe has kind of a faux starter which rises then the rest of the flour is added to. I find it is the best of both worlds.

Potato Bread

Ingredients:

1 cup plain mashed potatoes (any kind will do)
2 eggs beaten
½ cup sugar
1 teaspoon salt
1 package (2 ¼ teaspoons) dry yeast
4 to 5 cups of unbleached bread or all purpose flour
½ cup (1 stick) butter at room temperature

In case you couldn’t join us for our culture-packed weekend, here’s what you missed on Saturday Art and Food Sunday.

Maybe you had plans. Maybe you were napping. Whatever the excuse, you missed a ton of great recipes on last weekend’s Food Sunday. Here’s what you missed.