basics: butter pie crust
It’s once again proper baking season – cool enough outside to warrant turning the oven on during the day. As such, having an easy, flaky, buttery pie crust recipe up your sleeve is worth something. Having a block of flaky,
basics: butter pie crust
It’s once again proper baking season – cool enough outside to warrant turning the oven on during the day. As such, having an easy, flaky, buttery pie crust recipe up your sleeve is worth something. Having a block of flaky,
lavender + vanilla peach pie
This morning, Mike and I made it out to a Slow Food Boston fundraiser. Now, I’m not normally into giving away money since I’m a bit under-employed. For example: on Friday I was walking to the Copley Square market to
lavender + vanilla peach pie
This morning, Mike and I made it out to a Slow Food Boston fundraiser. Now, I’m not normally into giving away money since I’m a bit under-employed. For example: on Friday I was walking to the Copley Square market to
tips: vanilla sugar
Have you ever noticed that sugar doesn’t smell like anything? I always hope it will smell sweet, but it always smells like stale nothingness instead. So, the next time you bake don’t throw away the vanilla pod after you’ve scraped
tips: vanilla sugar
Have you ever noticed that sugar doesn’t smell like anything? I always hope it will smell sweet, but it always smells like stale nothingness instead. So, the next time you bake don’t throw away the vanilla pod after you’ve scraped
elote, or mexican corn-on-the-cob
I’m used to a summer that lasts until Halloween, not this chilly hybrid fall that’s sneaking into the first part of September. I was just getting used to living without air conditioning and now – you’re telling me – I
elote, or mexican corn-on-the-cob
I’m used to a summer that lasts until Halloween, not this chilly hybrid fall that’s sneaking into the first part of September. I was just getting used to living without air conditioning and now – you’re telling me – I
basics: roast a chicken
Judy Rodgers, Chef over at Zuni Cafe in San Francisco, inspired the phenomenon of dry-brining and high-temp roasting to get the most succulently tender bird you’ve ever eaten. It’s way better than those ready-roasted chickens sitting under a heat lamp
basics: roast a chicken
Judy Rodgers, Chef over at Zuni Cafe in San Francisco, inspired the phenomenon of dry-brining and high-temp roasting to get the most succulently tender bird you’ve ever eaten. It’s way better than those ready-roasted chickens sitting under a heat lamp
dutch oven barbecue brisket
To be distinguished from smoked brisket, the pride of Texas’ national cuisine. There, we slow-smoke brisket over mesquite scraps on hot coals. Every county has its heroic smokehouse and hard-lined allegiances. For example, It’s not unheard of to drive 2
dutch oven barbecue brisket
To be distinguished from smoked brisket, the pride of Texas’ national cuisine. There, we slow-smoke brisket over mesquite scraps on hot coals. Every county has its heroic smokehouse and hard-lined allegiances. For example, It’s not unheard of to drive 2
banana loaf with pistachios
I’ve been toying with a few different banana bread recipes lately: this one from Deb (which is borrowed from Elise), and one that I’ve adapted from Rose Levy Berenbaum’s Bread Bible. They’re both easy to camp out on, but since
banana loaf with pistachios
I’ve been toying with a few different banana bread recipes lately: this one from Deb (which is borrowed from Elise), and one that I’ve adapted from Rose Levy Berenbaum’s Bread Bible. They’re both easy to camp out on, but since
