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Slow-Baked Atlantic Salmon with Tabouli from 'Flour, Too'

Cook the Book Kate Williams 1 comment

There's good news for fish-averse cooks: Joanne Changs recipe for slow-baked salmon in her new cookbook, Flour, Too, is not only easy (and pretty foolproof), but it also keeps that intense salmon smell at bay. The filets are well-coated in olive oil and then cooked in a gentle 300º F oven until just firm to the touch. They stay delicate and buttery, with no stringy flesh in sight. To pair with the rich salmon, Chang whips up a fluffy, lemon-y tabouli salad. It's heavy on the bulgur to make it a more substantial side dish, but the tabouli still has a strong, herbal presence. More

Slow-Baked Atlantic Salmon with Tabouli from 'Flour, Too'

Serious Eats Kate Williams Post a comment

There's good news for fish-averse cooks: Joanne Changs recipe for slow-baked salmon in her new cookbook, Flour, Too, is not only easy (and pretty foolproof), but it also keeps that intense salmon smell at bay. The filets are well-coated in olive oil and then cooked in a gentle 300º F oven until just firm to the touch. They stay delicate and buttery, with no stringy flesh in sight. To pair with the rich salmon, Chang whips up a fluffy, lemon-y tabouli salad. It's heavy on the bulgur to make it a more substantial side dish, but the tabouli still has a strong, herbal presence. More

Braised Chickpeas and Vegetables with Couscous, Harissa Yogurt, and Soft Eggs from 'Flour, Too'

Cook the Book Kate Williams 2 comments

Couscous is a wonderful pantry staple. It's the fastest pasta (or any starchy grain) I know how to cook, and its fluffy texture and mild flavor pair well with just about anything you throw at it. In Joanne Chang's new cookbook Flour, Too, she steams the pasta with a rainbow of summer vegetables and a couple of cups of slowly braised chickpeas. Not content with this everyday flavor profile, Chang flavors the dish with North African flair. More

Braised Chickpeas and Vegetables with Couscous, Harissa Yogurt, and Soft Eggs from 'Flour, Too'

Serious Eats Kate Williams 4 comments

Couscous is a wonderful pantry staple. It's the fastest pasta (or any starchy grain) I know how to cook, and its fluffy texture and mild flavor pair well with just about anything you throw at it. In Joanne Chang's new cookbook Flour, Too, she steams the pasta with a rainbow of summer vegetables and a couple of cups of slowly braised chickpeas. Not content with this everyday flavor profile, Chang flavors the dish with North African flair. More

Asian Celery, Fennel, and Edamame Salad with Candied Lemon from 'Flour, Too'

Kate Williams 3 comments

This salad from Joanne Chang's new cookbook, Flour, Too features a bright dressing and playful mix of vegetables. It's an easy dish to throw together (once you've candied the lemon to make the dressing, of course), and is pretty enough for a first course at a dinner party. More

Asian Celery, Fennel, and Edamame Salad with Candied Lemon, from 'Flour, Too'

Serious Eats Kate Williams Post a comment

This salad comes from Myers+Chang, her southeast Asian diner co-owned with husband Christopher Myers. Still, the salad's bright dressing and playful mix of vegetables feels right at home with the bakery's staples. It's an easy dish to throw together (once you've candied the lemon to make the dressing, of course), and is pretty enough for a first course at a dinner party. More

Candied Lemon from 'Flour, Too'

Serious Eats Kate Williams 2 comments

Joanne Chang uses these sweet and sour lemon slices in the Asian Celery, Fennel, and Edamame Salad featured in her new cookbook, Flour, Too. You can also use the lemon slices to top cakes or slip into muffins. The resulting syrup also makes a nice cocktail or mocktail sweetener. More

Chilled Spanish White Gazpacho from 'Flour, Too'

Kate Williams 1 comment

Perfect for the hot summer months, gazpacho requires little more than a good blender and some patience during its chilling time. But it doesn't take many bowls of the tomato version to grow tired of slurping enriched vegetable juice. Enter white gazpacho. The Spanish blend of almonds and green grapes is an enlivening break from tomato. This recipe, from Joanne Chang's new cookbook Flour, Too, is a prime example—the fruit and nuts combine with crisp English cucumbers, bright cilantro, and a one-two punch of lime juice and sherry vinegar. More

Chilled Spanish White Gazpacho from 'Flour, Too'

Serious Eats Kate Williams 6 comments

Perfect for the hot summer months, gazpacho requires little more than a good blender and some patience during its chilling time. But it doesn't take many bowls of the tomato version to grow tired of slurping enriched vegetable juice. Enter white gazpacho. The Spanish blend of almonds and green grapes is an enlivening break from tomato. This recipe, from Joanne Chang's new cookbook Flour, Too, is a prime example—the fruit and nuts combine with crisp English cucumbers, bright cilantro, and a one-two punch of lime juice and sherry vinegar. More

Flour Focaccia from 'Flour, Too'

Serious Eats Kate Williams Post a comment

Use Joanne Chang's focaccia bread in the lamb sandwich recipe out of her new cookbook, Flour, Too. Extra slices should, of couse, be used for snacking at all hours of the day. More

Roast Lamb Sandwich with Tomato Chutney and Rosemary Goat Cheese from 'Flour, Too'

Kate Williams 3 comments

Joanne Chang begins her recipe for Flour Bakery's lamb sandwich with a series of quotes from customers, like "I have dreams about your lamb sandwich" and, "I want to marry your lamb sandwich." While I'm pretty sure I'd never attempt to run off with a stack of her sandwiches, I can understand the sentiment: This sandwich is a commitment, but one well worth your time. More

Roast Lamb Sandwich with Tomato Chutney and Rosemary Goat Cheese from 'Flour, Too'

Serious Eats Kate Williams 2 comments

Joanne Chang begins her recipe for Flour Bakery's lamb sandwich with a series of quotes from customers, like "I have dreams about your lamb sandwich" and, "I want to marry your lamb sandwich." While I'm pretty sure I'd never attempt to run off with a stack of her sandwiches, I can understand the sentiment: This sandwich is a commitment, but well worth it. More

Cook the Book: 'Flour, Too'

Kate Williams Closed

Between bites of the undeniably gooey sticky buns, perfect chocolate chip cookies, and majestic Boston cream pies, it's easy to forget that Boston's famed Flour Bakery serves more than just sweets. In fact, during my time living in Beantown, I rarely ventured past the sweets display on my visits to Joanne Chang's citywide outposts. But now that I've gotten my hands on Chang's new cookbook, Flour, Too, I can see all that I was missing. More

Ask The Pastry Chef: What to Eat at Flour Bakery, Boston

Sweets Liz Bomze 9 comments

Between her butter-laden pastries, stunning cakes, and inspired (and well-crafted) sandwiches and salads, it's no wonder that Joanne Chang's Flour Bakery is turning into a mini Boston enterprise. (Flour4 is due to open any time now.) Here are a few reasons why—all of which are Chang's personal favorites. More

Sugar Rush: Lemon-Ginger Mousse Coupe at Myers and Chang in Boston

Sweets Liz Bomze 1 comment

The lemon-ginger mousse at Myers and Chang is silky, rich, and light all at once. I quickly became addicted, so luckily chef Joanne Chang was willing to share the recipe. More

Joanne Chang's Lemon-Ginger Mousse Coupe

Serious Eats Liz Bomze 1 comment

This gingery, citrusy mousse is served at Meyers and Chang in Boston. More

Boston: 6 Chocolate Chip Cookies We Love

Sweets Liz Bomze 3 comments

We took it upon ourselves to taste our way across the cookies of Boston, seeking out delicious chocolate chip cookies that offer the perfect balance of buttery, brown-sugary cookie and high quality chocolate, and boast that ideal crisp-on-the-edges, soft-in-the-middle texture. Behold, six of our favorite cookies from the Boston area. More

Bake the Book: 'Flour,' by Joanne Chang

Sweets Caroline Russock Closed

Many bakers boast degrees from The Culinary Institute of America, the French Culinary Institute, and other storied programs—but I'm willing to wager that Joanne Chang of Boston's Flour Bakery might be the only one with degrees in applied mathematics and economics from Harvard. Her path from post-college management consulting to restaurant kitchens and bakeries was one that took the sort of motivation and drive that you'd expect from a Harvard grad. More

A Tale of Two Bakeries: Boston's Flour Bakery and Clear Flour Bread

Sweets Carey Jones 9 comments

Boston breakfasters have it good. We've already noted how Joanne Chang's Flour Bakery churns out killer baked goods, like the incomparably gooey Sticky Sticky Buns. And across town is Clear Flour Bread, a tiny Brookline bakery famous for classic Italian breads and French pastries--and the mouthwatering oven fumes wafting down the block. More

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