Cook's Notebook


November 29, 2006|By KATE SHATZKIN

"When finely chopping bacon for breads or muffin recipes, add the cooked bacon to the dry ingredients and pulse until the desired size. The bacon will blend more evenly than if you process it first in an empty food-processor bowl."

From "Seduced by Bacon," by Joanna Pruess with Bob Lape

This new site from Yahoo! has user-friendly links to recipes and cooking videos from a variety of sources (including Martha Stewart and Rachael Ray), and lets cooks rate the recipes they've tried.

Kate Shatzkin

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.