How can a home baker get both great flavor and that incredible crust?
Category: Barebones Cooking
Halfway between moussaka and ratatouille
I have a confession. For all my Mediterranean obsession, I hate two of the most essential Mediterranean vegetables: eggplant and zucchini. I would refer to zucchini as a useless vegetable – a filler that restaurants throw in to bulk up better vegetables like cauliflower because it has no particular flavor or texture. As for eggplant, I think it’s horrible in terms of both flavor and texture – mushy, bitter, stringy.
Read MorePersimmon Cake for the warm and spicy in your life
It’s persimmon season in California, and last month a friend with a tree gifted me with a huge haul of bright orange fruits. Read More
Scones – sweet or savory
If I had to encapsulate my academic aspirations into a single image, it would be the memory of sitting around the coffee table in the economics department lounge at Carleton, eating my professor’s homemade scones, drinking tea, and debating applied philosophy with professors and students. Read More
The best ever spinach pie has a lot more than just spinach in it
The problem with spanakopita is that it’s a large, flavorless lump of cooked spinach in a soggy phyllo crust … can you tell I really don’t like it? Read More
Jane Brody’s Butternut Squash Soup – Simple cold-weather comfort
As far as I’m concerned, there are two ways to make vegetable soups. Read More
Use a whisk to easily remove pumpkin seeds
It’s winter squash season, which means it’s finally seasonally relevant to share my trick – hack, if you will – for cleanly and easily removing seeds from pumpkins, butternut squash, kabocha, and all other manner of hard-sided gourds. Read More
