This is a slightly revised and updated version of my Wheat sandwich bread, Mk. 4 recipe, developed a number of years ago based on a number of sources (see the link) — now with pictures. As I’m presenting it here, … Continue reading
It’s a two-for-one today: first the honey-cinnamon ice cream from Joanne Chang’s first cookbook, Flour (p. 260), and then from this month’s Cook’s Illustrated, it’s “Rice and Lentils with Crispy Onions” (pp. 8–9). Let’s start with the ice cream, which … Continue reading
Last weekend I made the notably unsuccessful “cherries and cream pie” (see writeup), and of course that meant I had leftover cream cheese (that recipe only took a quarter of a cup) and sour cream, two ingredients which I rarely … Continue reading
This gallery contains 10 photos.
As I discussed last weekend, the cherry pie I made used less than half of the cherries I had bought. So of course I had to make something else with cherries (I didn’t want to make the same pie twice … Continue reading
This gallery contains 15 photos.
It’s been a long while since I’ve made an actual pie — I think it would have to have been a pumpkin pie, some year around Thanksgiving. But earlier this year I bought The Four & Twenty Blackbirds Pie Book … Continue reading
It’s been too long since I last did a serious recipe post from my queue, so this weekend I did two! First, I made a cherry pie, and then after that was done, I made Chef Aniceto’s summer vegetable soup, … Continue reading
Tonight I did pork chops using a variant of the cast-iron skillet method I originally described for “Jeff Smith’s Serbian Pork Seasoning” that turned out particularly good, and may be better for when you have thinner chops (less than an … Continue reading
This is the first recipe I’ve attempted from Martha Holmberg’s cookbook Modern Sauces (Chronicle Books, 2012). Risotto with tomato sauce sounds like an odd thing, but when you use the proportions and serving sizes indicated, the result is quite tasty … Continue reading
I wasn’t originally going to post about this, since there isn’t really much to see, but I do have one picture of this luscious chocolate dessert from Flour: It came out a little bit icier than intended, I think because … Continue reading
Having made Joanne Chang’s brioche dough a couple of weekends ago, I was faced with the enviable task of deciding what to do with the second half-batch. Between her two cookbooks (Flour and Flour, too) she gives half a dozen … Continue reading
