It’s been a while since I posted about an update to my recipe pointers pages — mostly because I haven’t been updating them very much. But I have some progress to report: The last two seasons of America’s Test Kitchen … Continue reading
It’s snowing again where I live. I wonder where they’re going to put it all? Every time I start to wonder why Boston deals with the snow so poorly, and think about how we had more snow when I was … Continue reading
So far I’m two for two since posting my midwinter blogging schedule. Today’s post is about another one of those recipes from Joanne Chang’s cookbook Flour, too that Chang attributes to one of the chefs running the savory side of … Continue reading
As previously promised, this weekend’s baking project is black bottom lemon pie by Emily and Melissa Elsen (The Four & Twenty Blackbirds Pie Book, p. 199). It’s in the “winter” section of the book, since citrus fruits (Meyer lemons and … Continue reading
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See also: Pie crust overview Previously, I gave step-by-step instructions for making Joanne Chang’s pâte brisée, an all-butter pie crust. At that time, I noted that her technique was a little bit unusual (using a stand mixer), and her particular … Continue reading