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
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
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
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
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…]
The Ultimate Fruitcake
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
A traditional French bread scented with anise and orange. [Read more…]
Strange Water Cake from Japan is Super Simple to Make
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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