Month: February 2010

dulce de leche (definitive version)

dulce de leche (definitive version)

it’s been a couple weeks since dulce de leche v1.0, and the verdict is in. that version, as you will remember, was defined both by a beautiful color and a slightly acidic aftertaste. the basic recipe remains the same: a quart of milk, a cup […]

caramel…melts

caramel…melts

i don’t usually take photographs at an angle – that “artistic angle” so favored by food bloggers – but for some reason, the dead-on photos just don’t look as good. something about the straight shooting suppresses the cragginess of these cookies. so, caramel melts. this […]