Cooking with The Tart & The Beard
Rhode Island is known as “The Ocean State”. We’ve got loads of coastline and beaches and a long history of things like fishing, boat burning, and religious tolerance. We also have exotic local delicacies, like coffee milk, and cabinets, but most exotic of all are …
There’s just something about cinnamon rolls. Their warm, gooey centers, filled with the buttery spice of their namesake, sweet icing melting off the tops of the rolls to be licked off of your fingers, it’s everything you could need in a breakfast (or dessert, or …
I’ve been on a baking kick lately. Not that there’s anything wrong with baking, but I think the Beard worries this will turn into a dessert blog. While I was craving something sweet after making his birthday cake, I really wanted to do cupcakes, because …
“Bread will be my thing,” the Beard told me. And so it was. I’m free to bake cakes from 60-year old cookbooks and experiment with cinnamon rolls filled with peanut butter and jelly or candied bacon, but the bread belongs to the Beard. It was …
Recently, after a week of gorging ourselves on foods like an amazingly rich parmesan orzo and The Beard’s turkey burgers, we decided to lighten things up a bit and did an entire weekend of chicken, one of which was an immensely flavorful Trinidadian chicken roti …
I freely admit that I have a problem with bread. I love bread, I will look for any excuse to have it in a meal, and it’s even better if I can somehow manage to stuff it with or wrap it around some meat. I …
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