A Kitchen In Brooklyn

I am so behind in posting stuff. I swear I have been cooking and baking, but there's so much stuff in my back-log of things to post - ...

I've been meaning to post this recipe I made with my mom when she was visiting for awhile now, but it's just so complex, that it...

I will share my much awaited recipe for beef sauerbraten with sweet and sour cabbage and pretzel dumplings tomorrow - just don't have ...

After making my strawberry rhubarb pie a couple of times recently (has to be the BEST dessert of the Spring), I could't resist tryi...

I've been searching for the perfect goat cheese, tomato and onion tart for what seems like forever. I've tried a couple of thing...

So, a frozen souffle really isn't a souffle at all - its much more like a frozen custard, like ice cream but so much better, lighter an...

I confess, I have not yet been to any of David Chang's Momofuku restaurants (my husband has though!) but I've been dying to ...

I've long prided myself on my pizzas, but lately my pizza making has really taken it up a notch. I have a crust that is absolutely to ...

I haven't made a recipe from Ad Hoc at Home  in awhile, but it is a great Keller cookbook, so I decided to give another one of his sou...