“Time equals taste,” bakers say. One reliable way to get a tasty loaf of bread without too much fuss is letting it rise slowly. This Slow Rise Picnic Loaf is one I bake when I need lots of good bread with a pleasant chewy crumb and crisp crust with little fuss. Quality wheat gives this loaf its great flavor. I use all-purpose flour from King Arthur or Maine Grains. Sometimes I swap out a few
Tuesday, June 27
Sunny Side Up Eggs My Way
If you shared the kitchen with me many mornings recently, you’d see me playing with eggs. Soft boiled, hard boiled, on toast or in an egg cup, eggs brighten my morning. And now sunny side up eggs my way. My latest addiction started when we brought home some leftover crab fried rice from September in Bangkok in New Haven, Connecticut. Sunny Side Up Eggs My Way was born. Rice topped with a fried egg isn’t
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Pissaladière
A specialty of Provence in France, pissaladière is an onion tart topped with interwoven strips of red pepper, anchovy fillets and olives. Most of us adore its slightly sweet and salty flavor. (When I bring pissaladière to our boules parties, it’s the first thing that gets gobbled up.) There is nothing difficult about making this dish but a few astuces (tips) will ensure that your pissaladière is crisp not soggy. Some pointers: The tarte consists
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Jacques’ Fast Flaky Pastry for Pies and Tartes
My all-time favorite tart and pie crust recipe comes from Jacques Pepin’s book, The Art of Cooking. You simply mix flour and cubes of cold butter in the bowl of a food processor. Add a little water and presto, perfect dough. What I call Jacques’ Fast Flaky Pastry for Pies and Tartes is my go-to recipe for so many treats. Jump to Recipe Many have published this terrific recipe because it is foodproof. Even if
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Strawberry Rhubarb Almond Tart
Following the theme of perfect pairings, strawberries and rhubarb are companionable ingredients. But don’t overlook the happy flavor combination of these seasonal fruits plus almonds. For this Strawberry Rhubarb Almond Tart, prepare a light filling made with almond butter. It adds a toasty flavor and acts as a moisture barrier keeping the crust crisp after baking. Consider this a master recipe for making summery tarts. Jump to Recipe Here is my mise en place and
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"Let no man fancy he knows how to dine Till he has learnt how taste and taste combine."
-Horace, Satires, 2.4They're here!
