The Kitchen's Crowded

Tonight I made my very first batch of zucchini loaf (well, I made the batter into muffins, actually). They're not bad at all. I used the recipe from the Cook's Illustrated baking cookbook, fully appreciating that the folks who worked there probably baked this zucchini loaf a hundred different ways in fifty different pans before settling on the final recipe. That's what I love about Cook's Illustrated ...

Two new foodie blogs have come to my attention: CityMama now has CityFood (where does she have time to do all of that and take care of two young kids?), and there's something Cook's Illustrated-esque about Cooking for Engineers. My friend Ada sent me the link to that site, and I'm intrigued. There's a recent post about making butter, which reminds me that the dude on Chef at Home was grating frozen butter into a fruit crisp topping on the episode that aired this evening. Must remember that.

Comments

[Ani]

Gosh that sounds good! Thanks for sharing your new links.

[Lilly]

It must be that time of year for zucchini madness. I finished of the last of my fourth loaf this summer this morning for breakfast! And I have been experimenting with the recipes to bring the calories and fat counts down.