April updates
Two months ago I took an incredible new job. Last month I drove a moving truck halfway across the country and bought furniture like a grown-up. This month… um, how interested are you in my new running routes? The craziness…
Extra yeasty: the pre-ferment
Before we get to the science, I need to defend my recipe. I called my dad earlier this week to wish him a happy birthday, and he immediately moved on to more pressing issues: these scones take too long. King…
Yeast-raised cinnamon scones
This recipe started, oddly enough, as an enthusiastic suggestion from a coworker for yeast-raised chocolate chip cookies. They turned out, well, strange. I don’t easily dismiss homemade baked goods studded with dark chocolate, but the texture just didn’t really work….
Collagen and gelatin
I went on a pork broth spree last weekend, making a couple different batches to compare starting with roasted and non-roasted bones. I expected the flavor and color differences, but the texture threw me: the broth from non-roasted bones set…
Kitchen basics: Pork broth
As a friend and I discussed this week, my resume reads very strangely: from cancer biology research to middle school education to line cook, I’ve had my finger in a lot of pies (literally and figuratively). All of it makes…
Biscuits: flaky vs. fluffy
Yes, we’re talking about butter again. You can’t really avoid it in baked goods (at least, I don’t want to), so we may as well embrace it and make it work for us. It sort of blows my mind that…
Fluffy biscuits and sausage gravy
We’re still on the biscuit train, and I make no apologies. This week’s recipe has the exact same list of ingredients as last week, but both the inside and the outside tell a completely different story from one to the…
Laminated biscuits
No, it doesn’t mean we cover them in plastic. Laminating in the kitchen refers to folding buttery pastry dough to create flaky layers–think puff pastry and croissants. As usual, it’s all about the butter. We want it cold and in…
Flaky biscuits and honey butter
There’s a barbecue place in Boston that does something amazing every Monday night: they stop serving up platters of dry-rubbed brisket and turn instead to noodle-filled bowls of ramen. Starting at 9 pm, Sweet Cheeks Q delivers precisely 100 bowls…
March updates
The thing about making major life changes is they all come at once: last month it was the new job, this month I drove a small but mighty Budget truck from Chicago to Boston and made this whole move thing…
