Bake the Book: First Prize Pies

pear. just, no.

Bake the Book: The Model Bakery Cookbook

middle eastern sweets in american flavors (pb&j baklava, anyone?)

Bake the Book: The Four & Twenty Blackbirds Book of Pie

apple pie. streusel topping. life is good.

Gluten-Free Carrot Cake

is 1 1/2 cups really the correct amount of veg oil? that seems like an incredible amount for a 2-layer cake

Where to Drink in the East Village: 10 Great Cocktails

@tinybanquetcommittee to say "the type of people they draw to the neighborhood" and lump every single person that might spend a night in the EV at one of these bars into a single category is an incredibly ridiculous statement.

you're seeing what you want to see instead of what's actually in front of you.

Bake the Book: Back in the Day Bakery Cookbook

What has happened to Absolute Bagels?

reopens this coming wednesday

Bake the Book: Bouchon Bakery

Drinks That Bring Back Memories: Kern's Horchata

bibi caffe (espresso soda). haven't seen that stuff on a store shelf since I lived in seattle almost 15 years ago. unfortunately, Manhattan Special doesn't even come close.

Which Is The Best Pumpkin Beer?

gotta second @Doug BW's recommendation. weyerbacher is the way to go.

Win Two Spots at Dinner by April Bloomfield and Paul Virant, Sunday October 21st

Christina Tosi and Brooks Headley for both ends of the NYC dessert spectrum.

Sugar Rush: Salted Caramel Macaroons from Danny Macaroons

gotta second kathy's recommendation. if you ever see them around nyc, definitely grab one. the restraint in the use of sugar in these is awesome, a welcome reprieve from the hyper-sweetened treats in most bakeries.

Bake the Book: Baked Elements

cream. no question.

Video: At Home with Dale Talde Making Cacio e Pepe

love this series, keep it up!

A Sandwich A Day: The Captain's Daughter at Saltie in Williamsburg

the best sandwich i've had in ny. period.

The Elvis Sandwich (Grilled Peanut Butter, Bacon, and Banana)

The nutritional breakdown of this sandwich is pretty epic. Roughly 1475 calories per sandwich.

Scoop the Book: Sweet Cream and Sugar Cones from Bi-Rite Creamery

buttermilk ice cream! you don't see it that often, but it's so tasty...

Win Pop Chart Lab's "Pie Charts (A Baker's Dozen)" Poster

Banana cream pie with a Nilla wafer crust.

Pie of the Week: Bananas Foster Pie

How about a "molten chocolate cake" pie, a "creme brulee" pie, or a "german chocolate cake" pie?

A Cookie A Day: 'One Sweet Cookie'

Grandmother made stollen every Christmas since I was born. She passed away this Fall and now I'm going to tackle her recipe for the holiday.

Food habits

Was walking to work the other day and realized that outside of beverages (water, coffee, tea) there aren't many foods that I make a conscious point of eating every day. Then it hit me that at some point, whether it's breakfast/lunch/snack, I have yogurt 6-7 days a week.

Just wondering if there are any foods that you intentionally/unintentionally end up eating every day, whether it's part of some diet, because you really like it, or because you're simply a creature of habit.

Guava Cake Recipe

I'm in need of a recipe for guava cake or cupcakes using either guava paste or guava nectar/juice. Have scoured the internet and found several results, but unsure if any of them are reliable. Anyone out there have a tested recipe that they like?


Soy/Almond/Rice Milk Ice Cream

I was recently requested to make someone a batch of dairy-free ice cream but can't seem to find any reliable sites that have recipes.

Has anyone ever experimented with simply replacing the milk and cream in a regular ice cream recipe with a nut milk (and keeping the eggs, of course)?

Or, has anyone ever tried using a nut milk in an ice cream recipe that replaces the eggs with gelatin (like Momofuku Milk Bar's or Jeni's Splendid Ice Cream's)?

I know that the texture is probably impossible to replicate because of the lower fat content, but was curious if anyone has had promising results.



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