Snickerdoodle ice cream sandwiches

May 31st, 2014 | Cook, Jolene’s Blog, News

I just had to post this — an easy dessert to bring out after a weekend cookout. I’m not the biggest snickerdoodle fan, but the cinnamony cookies were great filled with vanilla ice cream. Easy to make (well, okay, I didn’t make the cookies — John did — but as ice cream sandwiches, they were … more »

Black Market fermentation workshop and dinner promises pickles, sauerkraut and more

Apr 29th, 2014 | Cook, Events, News, Restaurants

By Jolene Ketzenberger Soured ramps? Chocolate sauerkraut cake? The menu at Wednesday’s special dinner at Black Market may sound challenging, but for fermentation fans attending the meal and a pre-dinner workshop with food preservation expert Michaela Hayes, it’s a sweet deal. Hayes, founder of Brooklyn-based Crock & Jar,  is in town at the request of Black … more »

Local culinary student participates in international competition

Mar 30th, 2014 | Cook, News

Congrats to local culinary student Jeremy Iacocca, who tied for fourth place out of seven competing countries  in the 2014 Escoffier Young Talent International Culinary Competition in Lille, France, last week. Required dishes for the competition included a whole, deboned, stuffed turbot and several sides. Iacocca, 19, enrolled in the Hospitality Administration program at Ivy Tech Community … more »

The mac and cheese recipe I’ve been looking for

Mar 7th, 2014 | Cook, News

If you follow me on Facebook, you know I’ve been trying macaroni and cheese recipes lately. I’ve spent several of our recent snowstorms making batch after batch of mac and cheese, in hopes of finding the perfect recipe. Now of course Martha Stewart already has what she calls Perfect Macaroni and Cheese, and the recipe … more »

Testing a banana bread tip

Feb 2nd, 2014 | Cook, News

Squishy bananas on the kitchen counter today meant it was once again time to make banana bread. The last time I made some loaves and posted photos on Facebook, local pastry chef Cindy Hawkins of Circle City Sweets offered some advice: “Here’s a tip to get a pretty crack down the middle. Melt a little … more »
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