A Life in Baking, Pastry, and Libations.
I love quiche because it makes for a satisfying but light meal at any time of the day, and can accommodate whatever vegetable is in season or ingredients that are on hand. However, I will rarely buy quiche, not just because of the predictably soggy crust and overcooked weepy filling, but because too many chefs use it as... Continue Reading →
This muffin is a bit of a conundrum. For starters, the muffin "batter" is really a dough that is stiff enough to roll. The dough is also leavened with both yeast and baking powder, although the yeast contributes more flavor than rise. When I first used this recipe from Nancy Silverton's Pastries from La Brea... Continue Reading →
(makes 4 one-pound loaves, or 6 ten-ounce loaves for gift giving) The sight of a perfectly ripe banana is a sight to behold. Its unblemished yellow and barely spotted skin blushes with the healthy intention of topping your morning cereal or yogurt parfait. But once those spots become too numerous to count and its flesh turns... Continue Reading →
Buttery. Salted. Caramel. 