Pro Pizza at Home with Joe Heffernan

 

 

Making pizza at home is a lot like being in a play. Now, hear us out. When you commit to a theater role, you memorize your lines until they are imprinted on your brain, right? Then when rehearsals begin, you practice saying your lines until they are imprinted on your tongue. By the time opening night arrives, you hop on stage and just… play.

Continue reading “Pro Pizza at Home with Joe Heffernan”

Soy Milk with Andrea Nguyen

 

 

Sweet, fresh, and beloved by the lactose intolerant everywhere, homemade soy milk is approximately five hundred times better than the store-bought stuff. And making it should be so simple: it takes only soybeans, filtered water, and some basic equipment. So why don’t we all just whip it up at home? Nobody ever taught us how. Sad! Well, it’s time to turn those soy-stached frowns upside down, everybody. Because author and culinary instructor Andrea Nguyen is here to show us the way.

Continue reading “Tips & Tricks: The Secret to Super-Smooth, Scoopable Ice Cream”

Tips & Tricks: The Secret to Super-Smooth, Scoopable Ice Cream

 

 

When you want ice cream, you want the good stuff. No crunchy bits of freezer burn, no crumbly texture. Nope, you want ice cream so smooth a scoop sails straight through it like George Clooney’s speedboat traversing glittering Lake Como. But how do you get that silky-smooth texture every time?

Continue reading “Tips & Tricks: The Secret to Super-Smooth, Scoopable Ice Cream”

Smokin’ Indoor Ribs

 

 

Whether home is a sprawling ranch on the range, a five-floor walk-up in a major metropolis, or a tiny efficiency apartment, we believe you should be able to make barbecue there. And not just when the weather permits or once you’ve amassed the funds to invest in a smoker. No, you should be able to create incredible barbecue, indoors, whenever you darn well please.

Continue reading “Smokin’ Indoor Ribs”

Rhubarb Tart with Aran Goyoaga

 

 

“Gluten” is a word that gets tossed around a lot these days, but most people don’t know much about it. Aran Goyoaga is not most people. Raised in Bilbao, Spain, by a family of professional bakers, Goyoaga has spent a lifetime kneading dough and icing cakes. She also suffers from an autoimmune condition, which led her to a gluten-free diet. How do you go glutenless when you were literally born to bake? Goyoaga approaches the challenge scientifically: first, understand how gluten works in a recipe, then experiment with substitute ingredients and techniques to arrive at results that satisfy in terms of structure, texture, and flavor. Oh, and then snap beautiful photos of your creations and post them on your gorgeous blog, Cannelle et Vanille.

Continue reading “Rhubarb Tart with Aran Goyoaga”

Frozen Custard with Joule

 

 

If you’ve had the pleasure of visiting the great American Midwest, you’ve likely licked your fair share of frozen custard—a dense, creamy concoction purportedly invented in New York but undeniably loved best in our nation’s middle section.

Continue reading “Frozen Custard with Joule “

Make Your Own Tofu with Andrea Nguyen

 

 

For two thousand years, the Chinese have been making magic with tofu, and it was centuries ago that they spread the curd word to Korea and Japan. Today, tofu figures into some of the world’s most beguiling dishes—from tongue-searing mapo tofu to sundubu jjigae, a roiling Korean stew, to that delicate izakaya staple, agedashi tofu. If tofu still suffers a bad reputation in some Western circles, that’s likely due to two things. The first is that some supermarket ’fu is really bad! The second? We’re not using it in dishes that really showcase its finer qualities.

Continue reading “Make Your Own Tofu with Andrea Nguyen “

Tips & Tricks: July in a Jar

 

 

Picture this: It’s mid-July, and you are surrounded by a ton of vibrant produce. Everything is so fresh, bright, and crispy. “I should be running a profitable lifestyle newsletter,” you muse, stocking your grocery cart with waxy peppers, plump blackberries, and crunchy cobs of just-picked corn.

Continue reading “Tips & Tricks: July in a Jar”

Page 1 of 1612345...10...Last »