A sourdough recipe can only get you so far. If cooking is an art and baking is a science, bread-making is straight up alchemy. Turning flour, water, and salt into edible gold requires a hefty dose of magic—but this is half the fun.
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Pie is tricky. But after a lifetime of experimentation, I’ve discovered a lot of helpful tricks that I’m excited to share them with you! Join me for an online masterclass where you’ll learn how to make the perfect apple pie—and help support food sovereignty for indigenous peoples!
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Biryani is a regal dish that comes in many regional varieties, all with rich flavors, colors, and textures layered one on top of another—chicken, basmati rice, fresh herbs, saffron milk, and ghee. If your recipe calls for a hundred different spices, you’re doing it right!
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Most of us have one person, one experience, one news story that finally nudged us over the line from denial to realism on COVID-19. My person was Lu, who lives in southern Italy. This is her wonderful pizza recipe.
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Making this intense, flavorful curry brought back fond memories of watching my beloved grandma cook, her slippered feet shuffling around the kitchen as if in dance.
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Traditional bolognese (the way nonna would make it) is a rich, silky meat sauce. It shouldn’t be drowning in tomatoes or tarted up with basil, a five-meat medley, or, lord help us, fish sauce. The key ingredient is time.
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I’m a millennial in quarantine—of course I made sourdough. And I’m here to tell you, don’t do it. Do anything else. Crochet. Journal. Talk to your plants. Anything but this. Unless, of course, you’re a type-A masochist with a lot of time on your hands…
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Inspired by the granola you get after a meal at Eleven Madison Park, so you know she fancy.
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If you, like me, have inexplicably bumbled your way into baking bread and don’t know what to do with your excess sourdough starter, make these!
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Pandemic or not, when you’re exhausted after a long week and need something quick and filling, look no further than this incredibly easy minestrone.
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I needed this pie to be comforting AF, and guess what? It was.
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I’ve always been pretty intimidated by Asian cooking. Nevertheless, captivity has emboldened (or addled) me, and this weekend I made one of my favorite things: Laksa Lemak, or Singaporean curry soup noodles.
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A hearty chicken stew. The kind you might want if you were holed up in a deer stand. Or just holed up in your apartment due to a global pandemic.
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The instructions on the bag read: “Soak for 24 hours, or boil for 10 minutes.” The bag lied.
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