Hello, fall! No Images? Click here Concord Grape Jam Homemade concord grape jam tastes nothing like sticky-sweet supermarket grape jelly. It has a deep, concentrated grape flavor, and is equally tart and sweet. A jar of this jam would make an excellent fall harvest-inspired gift. Try it sandwiched between peanut butter cookies or swirled into banana bread batter. Give it a lil' schmear! |
Friday, September 20, 2019
Popular Now: Homemade Concord Grape Jam
The Best Restaurants and Bars in Portland, OR
Our definitive guide No Images? Click here Our Guide to Portland Portland chefs don’t sit still, and neither do their menus—even the food carts and fast-casual joints like to change things up. A passion for experimentation, an emphasis on local food, and a non-stop creative spirit are what put this easy-going, mid-size city on the culinary map in the first place. So with that in mind, how do you decide where to drink and dine in PDX? Let us narrow it down for you a bit. From expertly roasted coffee and line-worthy brunch options to casual carts and intimate supper clubs, there’s a lot to explore in the Rose City. So when in Portland, do as the locals do. The Best Breweries in Portland Sure, you could pick up a four-pack and sample some local favorites at home while watching Netflix, but true beer fans know that hitting the breweries in person is a must. Portland has long been at the forefront of brewing trends, and there's plenty of interesting stuff happening beyond the expected IPAs. A Chefs' Guide to Eating Out in PortlandFew people are better informed of the ins and outs of the city's food scene than the very folks who work in it. For this eating itinerary, we spoke to some of Portland's top chefs about their favorite bars and restaurants. |
Thursday, September 19, 2019
Stella's Secret to the Best Batch of Cookies
More consistent cookies No Images? Click here The Secret to More Consistent Cookies For those who bake cookies on the regular, it's not uncommon to encounter the occasional oddball—one or more cookies from the same batch of dough, scooped out with all the rest, yet inexplicably larger, thinner, and browner than the rest. Sometimes these differences characterize the entire cookie; other times they affect one section alone. There might only be a few such cookies in an entire batch, so it's easy to dismiss them as a fluke or some hot spot in the oven. But this sort of irregularity doesn't come from uneven heat, it comes from uneven textures within the dough. Cookies to test out your new tricks These oatmeal cookies are thick and chewy, thanks to a resting period that lets the oats soak up moisture from the dough. Chewy cookies with just-crisp edges, loaded with melted chopped bar chocolate for a bolder flavor. These soft, tender white chocolate macadamia nut cookies are loaded with vanilla flavor, thanks to white chocolate melted directly into the dough. Peanut butter cookies with that signature soft, chewy texture, plus crunch from whole roasted nuts. The little-known stand mixer setting that’s killing your game Noticing a dense layer of butter and sugar that always seems to lurk at the bottom of the bowl, a thick coating of syrup leftover after making marshmallows or nougat, a dough that takes eons to knead, or cream that never seems to whip? We may have the solution to your woes. |