Currently Browsing: Wendy Clem 33 articles
All Salt is Not Created Equal
If you’ve used any of the recipes on this website, you’ve probably noticed two separate volume measurements for different types of salt. Diamond Kosher is the most plentiful salt in my kitchen and is why I call for it in most all of my recipes, savory or sweet. I especially prefer to use Diamond Kosher […]
Angel Food Cake
If you are left with extra egg whites after making a custard or a creme pie, Angel Food Cake can come to your rescue, but since it contains about 11 egg whites, you’ll likely then have to make more custard! There could be worse things…
Spiced Molasses Cookies
These are an old fashioned cookie with no fancy mix-ins. You can use your choice of regular or black strap molasses. The latter will result in a stronger molasses flavor.
Beef & Bean Chili in the Pressure Cooker or Instant Pot
The quintessential chili recipe
Chicken Brine
Whether you plan to roast a whole chicken, bake or fry it in pieces, or deep-fry some chicken wings, brining is a worthwhile step when preparing chicken. You can vary the seasonings to your taste and omit the honey if you like. The most important operative ingredient here is the salt. Like in most recipes, […]