Buckwheat is often touted as a unique flour, but is it only worthwhile for the gluten-free crowd?
Here is a simple, reliable technique for roasting kabocha that requires no oil, seasonings, or complicated techniques.
A journey to quality sourdough bread takes persistence and patience, but it’s worth it.
I have kept a sourdough starter in my fridge for at least five years or so. I knew very little when I started, but followed a range of web-based instructions for how to get started. I quickly tired of the twice-daily “feedings” of flour and water (not to mention the perceived wastefulness of discarding halfContinue reading “Resurrecting sourdough”
Most instructions on the web suggest roasting kabocha at about 400° F. My usual protocol involves baking the whole squash for about 20 minutes at 400 °F, scooping out the seeds, cutting into 24-32 wedges (depending on size), then roasting for 40 more minutes. At this time of year, I’ve found a regular bounty ofContinue reading “Roasting Kabocha: Fast or Slow?”
Half-moon cookies were a childhood favorite: oversized soft chocolate cookie topped with both vanilla and chocolate frosting. I had been unable to find them for decades and had no idea how to recreate them at home. Until now.
I have had mixed results in recreating truly crusty bread at home. Could a simple clay pot hold the answer?
In the midst of the COVID-19 lockdown, my family has been inhaling desserts at an alarming rate. I have a simple, scalable cookie dough that has been the basis for many forms of cookies: 112 g (one stick) unsalted butter, slightly cooler than room temperature 100 g light brown sugar 60 g sugar 1 teaspoonContinue reading “Cookie Pie”
As fall harvest season brings an increasing variety of winter squash, market shelves make room for varieties such as kabocha and buttercup. While confoundingly similar in many ways, the taste can be dramatically different. Can careful attention to detail avoid a surprise at the plate?
Ring molds are great for perfectly round omelettes (e.g. for egg sandwiches) or controlling the spread of loose doughs for English muffins, but how well do they work for burger buns?