Onion Tarts Made with Puff Pastry
This is my favorite sort of recipe. It’s simple, easy to adapt to what you have on hand, and can be assembled ahead of time. …
How to Make Your Own Vanilla Extract
A good quality vanilla extract can add so much to a recipe. Once you know how to make your own vanilla extract, you’ll never find yourself without ample supply in your baking pantry. You’ll also find that it makes a delicious gift!
One Pan Creamy Orzo with Chicken and Spinach
This one pan Creamy Orzo with Chicken and Spinach is simple enough for a busy weeknight and delicious enough for Sunday dinner.
How to Make Fresh Mint Simple Syrup
Once you learn how to make fresh mint simple syrup, you can add its fresh flavor to iced tea, lemonade, mocktails, or cocktails all summer …
Cookies and Cream Buttercream Frosting
This cookies and cream buttercream frosting is a delicious way to add flavor and texture to cakes, sheet cakes, or cupcakes.
Béchamel Sauce
Béchamel is one of the five French mother sauces. It is a roux thickened sauce that can be very useful when making cream sauces, cheese sauces, or milk-based soups and chowders.
My Favorite Easter Recipes
If you’re looking for a little Easter recipe inspiration, we’ve got you covered. From brightly colored eggs to a breakfast or brunch worthy of a holiday …
Home Sweet Home
I have long liked to write that, “Everyone is welcome at 1840 Farm.” I like the idea that you feel welcome here whether that means …
Melted Butter Chocolate Chip Cookies
I love chocolate chip cookies. I like to bake them, I like to eat them, I especially like to share them with someone I love. …
French Toast
This French Toast is simple and so delicious. My secret to making it extra yummy is to cook it slowly which allows the custard time to puff up and make the bread light and airy.
Dijon Mustard Sauce with Dill
I love the fresh acidity that a mustard vinaigrette adds to a bowl of tender salad greens. Toss steamed new potatoes in that mustardy concoction …
Cheese Soufflé
I will readily admit to having a deep fondness for Jacques Pépin. I learned so much from watching him on my television when I was …
