[Illustrations: Biodiversity Heritage Library (Shells, Squid and Octopods] You did it! You made it to the end of another week! “Very little of our handiwork will survive the obliteration of the ages.” (!!!) To recap from last week: We’re putting up a post very much […]
[Photographs: Vicky Wasik] Vanilla extract is probably the most common aromatic intensifier in American dessert, whether it plays a starring or a supportive role—consider its presence in a batch of vanilla ice cream versus chocolate chip cookies. In the former, vanilla takes center stage as […]
[Photographs: J. Kenji López-Alt, Vicky Wasik, Autumn Giles.] A respectable picnic is something I’ve only recently started dabbling with. I’m not talking about the picnics all your favorite Instagram influencers seem to have mastered, the ones with three kinds of berry pies, a cheese plate—how […]
[Ribs and ice cream photographs: Vicky Wasik] In part two of Ed Levine’s conversation with Max Falkowitz and Matt Rodbard, the three discuss how Falkowitz and Rodbard got started in food media and how their careers evolved. Falkowitz begins by underlining how intimidating it was […]
[Photographs: Vicky Wasik] If you think time moves slowly when you’re waiting for water to boil, try counting the minutes until that bottle of crushable summer wine you picked off the wine shop shelf chills down to the proper serving temperature in your refrigerator, or […]
[Photographs: Vicky Wasik] If you bake as often as I do, which is almost never, then you, too, know what it’s like to reach into the cupboard and pull out a block of brown sugar as hard as a brick. As Stella has explained before, […]
1. For the Daeji Bulgogi: Combine onion, Asian pear, scallion whites, garlic, and ginger in the bowl of a food processor and process to a coarse purée, scraping down sides of food processor bowl as needed, about 30 seconds. Transfer mixture to a medium bowl […]
[Photographs: Vicky Wasik] Perhaps the best part of working the “roast” (or “meat”) station in a restaurant kitchen is that you often end up with a steady supply of delicious meat scraps on your cutting board to snack on over the course of night’s service. […]
[Photographs: Vicky Wasik] When we first published our recipe for ultra-thin and crispy chocolate chip cookies, a number of folks wrote to ask whether these would hold up in place of the Tate’s chocolate chip cookies that Ina Garten calls for in her Mocha Chocolate […]
3. For the Filling: In the bowl of a stand mixer fitted with a whisk attachment, combine mascarpone, heavy cream, brown sugar, liqueur, Dutch cocoa powder, instant espresso powder, vanilla extract, and salt. Mix on low speed until relatively homogeneous, then increase to medium and […]