I'm a pretty comfortable cook, but yeast makes me nervous. I've started making my own pizza dough lately, and it's going ok. I have been dreaming about the no knead bread since I first read Bittman's column, and now, this...
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Eating a Vanilla Tootsie Roll earlier, I noticed it tasted a lit like Vanilla icing. Has anyone ever thought of melting some down and using it to frost a cake?...
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Does anyone have a particularly delicious, tried-and-true blueberry muffin recipe? I'm looking for something reminiscent of a bakery-style muffin with a light, fine crumb and a gloriously sweet topping that isn't overpowering... mmm. I'm tired of baking batch after batch...
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The only homemade scratch angel food cake I've eaten was back in the 50's. My Aunt, who lived on a farm complete with chickens, gathered fresh eggs & on a special occasion would bake one, then drizzle on the most...
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I did it!! They look so cool!! An update for those of you who were so supportive of my initial attempt at croissants. I used a recipe for "Authentic croissants at home" from Cooks Illustrated. I chose this one for...
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In the recent thread about the Cooks Illustrated pie crust recipe, someone noted that they replaced the shortening with lard, to great success. I was wondering if other fats could also be used in lieu of shortening. Could duck fat...
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This tart (recipe in Molto Mario) is a glorious, sophisticated tart with it's wonderful combination of bitter chocolate and anise. I have made it several times. One thing about it - and it detracts little - is that the crust...
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i'm thinking about making some brownies, and i was wondering what everyone's favorite brand was, and also is anyone knew how schokinag rated against the other brands like schaffen berger....
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As I've mentioned before, my biggest shame in the kitchen is my inability to make a decent pie crust. I've tried for years -- about 20 of them! I've used all the tricks, various recipes, and whatever. It's literally driven...
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I am a pretty advanced baker - meringue buttercreams don't scare me and tempering chocolate is easy. I have Elizabeth Falkner's Demolition Desserts, which I'm dying to get into (although I don't have an ice cream maker so I can't...
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