Packed with grassy, spicy watercress and plenty of cheese, this frittata-like tart from Frédéric Morin works wonders at brunch, served alongside a bowl of soup. [Read more…]
Make “Way” Better Waffles by Avoiding These Common Mistakes
February 9, 2016
We know what you’re thinking: Waffles! How hard can that be to screw up? Well listen: There’s a lot that can go wrong with these griddled and golden fluffy frisbees. [Read more…]
11 Breadmaking Terms Every Serious Baker Should Know
February 8, 2016
So you’ve tried your hand at bread-making and discovered you’ve got a knack for it. But do you know your poolish from your preferment? Your miche from your boule? [Read more…]
The History of the Croissant
January 22, 2016
More complicated than just butter and flour.
A freshly baked, quality croissant is a marvel. It is part architecture and part alchemy; a miracle rendered in butter, flour, and sugar that is simultaneously crisp and pillow-tender, ethereally buttery yet light enough to eat at the start of the day. [Read more…]
Pane Pugliese
January 21, 2016
Pane Pugliese is a rustic yeasted white bread typical of the Puglia region of Italy. In this version, I swap out potato flour for cubes of cooked potato. [Read more…]
Umbrian Snowflake Cookies (Biscotti ai Cereali)
January 4, 2016
Cornflakes—both mixed into the batter and coating the cookies’ exterior—give these crumbly chocolate chip treats a pleasant crunch and a nutty flavor. Served at festivals, wineries, and charity bake sales, they’re a favorite of the residents of the Umbrian hill town of Montefalco. [Read more…]
The Ultimate Fruitcake
December 28, 2015
Fruitcake has a bad rap. But if you take the care to find good ingredients, or make them yourself (re: roast the walnuts, candy the fruit and ginger, and soak your own cherries in rum) like Houseman chef Ned Baldwin does, [Read more…]
Le Gibassier – A French Anise & Orange Flavored Loaf
December 16, 2015
A traditional French bread scented with anise and orange. [Read more…]
Strange Water Cake from Japan is Super Simple to Make
November 20, 2015
You’re not ready for this, we’re not ready for it – honestly – it looks like something from the future when in fact it’s actually dessert known as Water Cake. With people queueing to get their hands on one it’s basically Japan’s own cronut. [Read more…]
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