Technique

5 Secrets to Crisp, Flavorful Golden Waffles

May 9, 2012

Did you ever eat those frozen pre-packaged waffles growing up? I did. And I almost can’t believe I did. They’re quite a far cry from the crisp, thick, flavorful waffles I now make every Saturday for brunch. Even though my waffle standards started out with the soggy, spongy frozen variety, I’ve gotten very demanding about [...]

Homemade Caramel Sauce

March 23, 2012

As most people do, I sometimes have difficulty restraining myself when it comes to eating certain foods. Caramel is one of those things. I distinctly remember the shock and horror when I discovered that caramel was basically nothing more than sugar…well, sugar with sometimes butter or cream added to it (does that make it better [...]

5 Steps to Becoming a Better Cook

November 9, 2011

How does one become a better cook? Well, cook more, for one, but there’s more to it than that: 1. Observe Closely When was the last time you REALLY observed what was going on when you were last cooking or baking? I’ve noticed some people seem to just blast through a recipe, hastily reading through [...]

How to Shape a Boulé

September 14, 2011

Instead of doing a Wordless Wednesday today, I thought I’d do a little how-to. If you’ve never made bread at home, you should make some soon, because there are few things better than pulling out a freshly baked hot loaf of bread out of your oven and slathering it with whipped butter. This post is [...]

Soppressata, Red Onion, and Arugula Pizza (With the Perfect Crust)

August 1, 2011

Everyone knows that 90% of a pizza’s “mmm factor” is contingent on the quality of the crust. Anyone can put good toppings on a pizza, but if the crust is bad, it won’t taste good. With that said, this post is going to guide you mainly through making pizza dough, because I don’t think you [...]

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Welcome to Fifteen Spatulas!

I'm Joanne Ozug, and this is where I share my scrapeworthy recipes. My cooking mantra is to make dishes that inspire people to scrape and lick their plates, because in my mind, that is the sign of a truly successful dish.
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