Debating what makes a true lasagne

My recent foray into ground corn (see previous blog about cornbread) got me excited about another version of the creature — polenta, a delicious interpretation that, cooked up, lends its creamy self to all manner of delicacies. Most recently, I found myself yet again floating toward the television, watching a celebrity chef make an intoxicating . . . → Read More: Debating what makes a true lasagne

Lifting the spirits with soufflé

Should the first soufflé you’ve ever eaten be the one you made yourself? Should the first soufflé you’ve ever made be served to anyone other than you and perhaps one other trusted friend? I’ll have to say “yes” to both questions, as my experience with soufflé — long on my list of culinary to-dos — . . . → Read More: Lifting the spirits with soufflé