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, … Continue 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? Continue reading Kabocha vs. Buttercup
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? Continue reading Ring Molds for Burger Buns
Fried foods are great straight out of the oil, but the crispiness usually fades with time. Is rice flour the secret to maintaining the crunch? Continue reading Rice Flour for Fried Tofu
Does the Impossible Burger live up to the hype? I went to Disneyland to find out. Actually, I just happened to be in Disneyland. But I did find out. Continue reading How impossible is this burger?
What to do with leftover brioche dough? Buns allow for easy storage and variety. Continue reading Brioche buns (plus chocolate)
True yams are completely different from sweet potatoes, which often borrow the “yam” name and are considerably more common in the US. What does an aspiring yam chef do when he finally finds a real yam? Continue reading Yam Fries
Breakfast treats are a common weekend occurrence at our home, and Mother’s Day is an excuse to take it to the next level. I typically make cinnamon buns using my buttermilk bread recipe and top them with a cream cheese … Continue reading A Sticky Situation
Uninspiring and sometimes fibrous butternut was world of squash until a this fall led me to my new favorite vegetable. Continue reading Kabocha: discovering a Japanese treasure
Who doesn’t love a Twix bar – three distinct layers and textures harmonizing into a satisfying bite. Could a grown-up version recreate this childhood favorite? Continue reading Millionnaire Shorbread
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