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…
Butter: browned, clarified, and ghee
This one is for my dad, who makes fun of me for carrying McGee with me whenever I travel and then peppers me with food science questions that I need to look up (immediately) in my reference book of choice….
Pie crust: battle of the fats
Last week I wrote a whole post about fats in pie crusts and why they work and which one makes the best pastry and all that jazz. I even made you an explanatory table! But much as I love knowing…
Mexican hot chocolate brownies
I have a confession to make: these were last-minute brownies. They were an I-got-home-late-and-need-to-bring-something-to-work-tomorrow recipe. And they use olive oil because I didn’t have any butter and going to the store was clearly too much effort. But they were amazing….
Flaky Pumpkin Scones
When flaky is a good thing A month or so ago, the lunch discussion at my office turned to the all-important subject of scones and the eternal question: flaky or fluffy? For me, this is no contest. Fluffy and crumbly…
