School lunches these days aren’t typically anything to write home about, although there are plenty of chefs, parents, students and other activists out there trying to change school lunches to be healthier, fresher and tastier. But school lunches weren’t always something to dread. In fact, they used to be downright tasty – …
I usually use a big, sharp chefs knife to cut juicy slices of watermelon when it comes into season. They tend to be my sharpest knives and, while occasionally it does take a moment to get purchase on the slick melon rind, they do a good job of slicing in the end. I …
Spices all have distinctive flavors and add a lot of character to baked goods (and other recipes). Sometimes we’ll encounter one spice on its own in a recipe, but often spices are paired up with other complementary spices to build a solid flavor base for a dish. A great example of this is …
Biscuits, pie crusts and other flaky baked goods often call for butter to be rubbed in or cut in to the flour mixture. This means that the butter should be broken up into small pieces, but not completely incorporated, into the dough. There are several ways of doing this. The first, and most …
Most ciabatta recipes start with a preferment called a poolish, a mixture of flour, water and yeast that is left to sit for a period of time – usually 12 to 24 hours – before the rest of the dough is put together. Starting a ciabatta this way will add a lot of …
When you have a recipe that calls for a graham cracker crust, you can run out to the store and pick one up that is already made. But like so many things, even graham cracker pie crusts are best when you start with whole crackers and make them into a crust yourself. Graham …
Ice cream cake is a great summertime dessert. They’re no-fuss treats that can be prepared well in advance (as long as you have some extra room in your freezer!) and are very impressive when you bring them out to serve, as most people think of ice cream cakes as something you …
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