Not all long, thin loaves of bread can be considered to be baguettes, but the shape is definitely one of the most clearly defining characteristics of the popular french loaves. The more important characteristics are the flavor and texture of the bread, and the perfect baguette is something that many bakers – …
Dutch babies are not only one of my favorite types of pancakes, but one of the most fun. The oven-baked pancakes are puffy and plate-sized, with a texture somewhere between a regular pancake and a popover. They are baked in heatproof skillets, rather than being cooked on a griddle, and …
The first time that I had toasted pumpkin seeds was in elementary school. I specifically remember my 1st grade teacher having us bring in seeds and toasting them – by which I mean watching her toast them – in the school’s kitchen. I don’t remember how they turned out, but it sure …
I admit that my first instinct when thinking of Halloween recipes is to go for things that involve pumpkin, like pumpkin pie and pumpkin donuts. But chocolate is such an important part of the holiday (we all know it’s true) that a chocolate dessert seems to be …
Pate brisee (or pâte brisée, si tu prefere) is one stable recipe that should be in every baker’s repertoire – especially if you’re a baker who likes to occasionally branch out from cookies and cakes into the realm of pies and tarts. It is a basic tart crust that is easy to …
With a half-dozen limes freshly picked from a heavy-with-early-season-fruit lime tree and a large basket of organic, super sweet, nearly black raspberries in my kitchen, I knew that I had to find a way to combined them. Tempted as I was to just eat all the berries unadorned), the combination of zesty …
The approach of Halloween is the perfect excuse to indulge my love of pumpkin baked goods with some seasonally appropriate treats. These pumpkin muffins aren’t nearly decadent enough to satisfy any costumed kids looking for a treat (since they probably have candy in mind), but they do make a nice addition to …
I’ve mentioned before that I’m a fan of the Pimp That Snack website, where people submit their supersized versions of conventionally smaller snack foods, so when a good friend of mine asked me if I could rework my Devil’s Food Cupcakes with Vanilla Cream Filling …
MY LATEST COOKBOOK IS NOW AVAILABLE
YOU CAN ALSO FIND ME HERE
