A Life in Baking, Pastry, and Libations.
When people think of vinegar, salad dressings and pickles usually spring to mind. Rarely does one think of fruit. But after staring wistfully at the couple hundred apple cores left from Thanksgiving pies, I researched fruit vinegars to use these fruit scraps that would otherwise be resigned to the trash heap. There are many ways... Continue Reading →
Food trends are a funny phenomenon. While some trends seem spectacularly silly in retrospect (hello, bone broth and paleo diets!), other trends, like organic food, morph into staples of our culinary conversation and help us connect to the food world at large. Food trends can fundamentally change the way we eat. I couldn’t buy coconut... Continue Reading →
Fruit seasons can be remarkably short and I am always looking for techniques to preserve fruit to use during the off-seasons. Earlier this year, I wrote about a burgeoning obsession with harnessing the power of fermentation in desserts because under ideal conditions, most foods naturally ferment and the results are digestible and delicious. So much of... Continue Reading →
I love sorbet but sometimes it just doesn’t satisfy. I want something richer, but not as rich as ice cream. This sorbet cream satisfied on all counts. It had a dense, creamy texture that reminded me of ice cream but finished with the refreshing, fruity flavor of a sorbet. There are already so many terms... Continue Reading →
Pardon my long absence, but I’ve been working on a cornbread recipe that is driving me down a dark and tortuously winding road. The cornbread’s flavor is perfect—barely sweet, corny, and buttery—but the texture leaves much to be desired. The bread is so moist that it’s almost gummy and sours in two days if left... Continue Reading →
Buttery. Salted. Caramel. 