Whole-grain baked goods are, by nature, drier than baked goods made with refined flour. Sometimes this is a good thing — biscotti and crackers are supposed to be crunchy and dry, meant to be dunked into coffee or spread with savory soft cheese — but usually you want baked goods to be moist and perhaps [...]
Pastured eggs are my favorite ingredient for several reasons: they’re an integral part of sweet and savory dishes, they’re ideal to enjoy any time of day, and they provide essential structure for everything from baked goods to velvety sauces. You just can’t beat an egg when it comes to artistry AND functionality! The fact that [...]
Nothing screams “SOUP!” like an oxtail or two. Of course, you can still whip up an impressive pot of stew without oxtails, but browning the tails solo and then simmering them into your soup is a fantastically inexpensive way to impart a rich, meaty flavor to your base broth. Individual oxtails are a little smaller [...]
Although sweet pies typically feature fruit enclosed by crust on both the top and bottom, savory pies are made with veggies and/or meat and often sport only a top deck. Shepherd’s Pie, for example, is made with beef and veggies on the bottom and a “crust” of mashed potato on top. An English version of [...]
Now that summer has given way to leaf-strewn fall, the idea of going outside to grill something for dinner has gotten a lot less appealing. So much for mesquite-laced, smoky veggies and meats. (And fruits, too. Ever tried grilled pineapple? Sublime!) Seems like that signature mesquite flavor is only available during the summer months. …Or [...]
I used to think the term “curry” meant a specific blend of spices used in a particular way. That turned out to be semi-true. “Curry,” an Indian chef told me a few years back, “simply means ‘sauce.’ A curry can be what you make it.” The way we think of “curry,” then, is kind of [...]
