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…
Why use lard? (part 2)
Hopefully we’ve all learned that lard won’t kill you, and that it can even be a good choice sometimes. But I have to admit that I’m not totally convinced for health reasons alone–after all, lard is still pure fat. So…
Why use lard?
Lard sounds gross. I get it. For people like me who didn’t grow up with it, lard seems like a foreign and intimidating substance. Pile on years of hearing about the wonders of olive oil and the danger of saturated…
Rendering leaf lard
I may be a butcher shop groupie. One of the butchers at a local restaurant made the mistake of mentioning that they get whole hogs delivered on Wednesday afternoon and then cut them up right there behind the counter. So…
Chocolate avocado cake {gluten and dairy free}
I’m one of those people who skims the dessert menu for chocolate. I will add chocolate chips to anything and everything, and I will have no shame about it. I may or may not have drizzled melted chocolate over banana…
Marshmallow fluff and Baileys s’mores tart
This is the third installment in a series all about egg whites. To catch up on how egg foams work and make chocolate-hazelnut meringues, go here. For more on the role of acid in egg foams and a recipe for…
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….
