Every so often I make something that’s entirely my own. I wanted to have macaroni and cheese for this long holiday weekend, and after checking out some possibilities in Marlena Spieler’s Macaroni and Cheese, I decided that I might as … Continue reading
It is absolutely true that I panned this cookbook (Agatha Kulaga and Erin Patinkin, Ovenly: Sweet and Salty Recipes from New York’s Most Creative Bakery) on Amazon, for what I thought was a particularly unforgivable editorial error. But there were … Continue reading
Long title, short article. This recipe, from the “breakfast” chapter of Joanne Chang’s Flour, too (p. 93), was developed by Flour’s opening-day savory chef, Chris, and then reworked by Chang’s husband and fellow restaurauteur Christopher Myers. It’s a pretty straightforward … Continue reading
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I do not know when I first saw this recipe, but I do know where: it was on Ming Tsai’s PBS series Simply Ming, and that season he was still doing the “Asian ingredient, Western ingredient” thing. The featured ingredients … Continue reading
I have never had a piece of sous vide meat that is better than a properly grilled steak or a properly braised brisket. Sue me, shoot me, burn me at the stake, but that is what I believe. — Zoe … Continue reading
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
