Homemade ladyfingers and tiramisu
On the ninth day of Christmas, my true love gave to me Nine ladies dancing, eight maids-a-milking, seven swans-a-swimming, six geese-a-laying Five golden rings Four calling birds, three French hens, two turtledoves, and a partridge in a pear tree Tiramisu,…
Super-fudge brownies
Welcome back to our series on egg yolks! Check out more about why these little guys are so amazing and get recipes for new twists on deviled eggs, decadent chocolate mousse, and eggs Benedict with an herbed Hollandaise sauce. So I’ve…
Herbed Hollandaise sauce and eggs Benedict
I LOVE brunch. Both the delicious although totally absurd food (s’mores pancakes, anyone?) and the lazy weekend it represents. I used to go to brunch with friends fairly regularly, hitting a number of pretty excellent places in my brunch-restaurant-laden hipster…
Chocolate mousse
This is the second post in a series exploring the depths of egg yolks. For the basics of yolk science and some over-the-top deviled eggs, go here. Picture this: it’s just after 8 on a Friday night (approaching 8:30 if…
South of the border deviled eggs
Since we now know all there is to know about egg whites, we’re delving deeper (literally) into eggs and tackling the yolk. This is the first post in a series exploring the other half of the mighty egg. Check back…
Three-ingredient Lemon Pie
Bonding: let’s get together, yeah yeah yeah The more I read about food science, the clearer it becomes that protein interactions determine the fate of everything from simple scrambled eggs to the most delicate cake. And protein interactions are governed…
