Has anyone tried making cookies, or the like, with just an equal amount of yolk, rather than yolk and white? I'm thinking of doing this for sake of richness, plus, then I get to experiment with macarons with the whites.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy