In some places, eggs are in short supply. For bakers, that may present a problem for us. But the folks at King Arthur Baking have provided an excellent guidelines to using egg substitutes, with tips for using everything from seltzer and flax seeds, to chickpea liquid and fruit puree, so you can keep on baking. Check out their detailed guide to egg substitutions guide here!
Whenever I mention “Chocolate Chip Cookies,” this recipe seems to come up in the conversation. I’ve been making chocolate chip cookies all of my life, and am always happy to add new ones to my repertoire. I’ve made them with various kinds of flours, different types (and sizes) of chocolate, some with nuts (or cocoa nibs), and others without. In some cases, the salt in…
I’m somewhat of a grump about bread pudding. It’s not that I don’t like it, but to me, bread pudding is something you eat at home, like fruit salad. I don’t need someone cutting up a bowl of fruit for me nor do I need someone tearing up leftover bread and serving it forth. (And handing me a bill for it.) Bread pudding is home…
I’ve been pondering what, if anything, I should close out the year with. In the past, I’ve written down my thoughts here, which I spent the last couple of days pondering. Reading and re-reading what I wrote, I realized that I couldn’t quite figure out what I wanted to say. And if I couldn’t figure it out, I didn’t feel like I should inflict that on…
It’s that time of year again. And that only means one thing: time to start thinking about the holiday baking. In Paris, bakery windows fill up with Bûches de Noël (Yule log cakes) and bourriches (wooden crates) of oysters are piled up at the markets. The chocolate shops are crammed with people, buying multiple boxes as gifts, and people splurge on caviar and Champagne, one of the…
Whenever I’m looking through a new cookbook, what never fails to make me bookmark a recipe is when I come across something that has caramelized nuts on it, or in it. Whether it be Honey-Almond Squares or Swedish Almond Cake, you can be sure you’ll find me in my kitchen within the next 24 hours, and baking it. This Caramelized Peanut Cake that takes very…
Being a baker, summer is my favorite time of year. Not only are peaches, nectarines, cherries and plums abundant at the market, but as the seasons progress, the volume of fruits lowers the price, and I stock up on whatever I can, whenever I can. At Paris markets, I try to search out producteurs, the vendors who grow the food they sell, and every summer, one in…
Lest you think this is turning into a blog about obscure, leafy ingredients, you might be right. But when I sniffed the very fragrant leaves of lemon verbena, or verveine, growing at a friend’s house near Nice (where we were staying a few years ago), she told me to take as much as I wanted home, and I dove for the clippers. Almost as soon…
I’ve been a bit out of sorts recently, getting a little buried under things that are less-fun than cooking and baking. Fortunately, I gotta eat. And I also have to have chocolate, frequently. (As in, daily.) Otherwise I turn into some kind of crazed person. It’s a little strange, but I guess there are odder things to be addicted to. But if I don’t have…
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