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”

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 “

Eggs Benedict

 

 

Every weekend, all over this great country, brunch spots serve up eggs Benedict by the dozens—all while wrangling byzantine bloody mary customizations and tantrum-prone toddlers and lines of hangry hipsters stretching out the door. How do they do it? Timing and technique. And believe us: you, too, can use timing and technique to serve up amazing eggs benny at home.

Continue reading “Eggs Benedict”

Pizza Dough with Joe Heffernan

 

 

If we had our way, we’d reach right through this screen and hand you a slice of Joe Heffernan’s pizza. One gooey bite, and you’d understand our obsession: bright, salty-sweet tomato sauce, farm-fresh mozzarella, peppery basil, and a killer crust. Oh, that crust—thin and pliant, with a gratifying pull throughout and blistery bubbles at the chewy edge. No wonder Seattleites line up outside of Independent Pizzeria, the wee, wedge-shaped restaurant Joe co-owns. And now he’s here to show us how to make amazing pizza dough at home.

Continue reading “Pizza Dough with Joe Heffernan”

Tips & Tricks: Make a Medieval Meat-Roasting Pit

 

 

As any real estate agent will tell you, we humans love a good fireplace. It may no longer serve as our primary heating source—thanks, electricity!—but ever since that first hominid rubbed two sticks together to create a spark, we’ve been hardwired to gather around an open flame and just stare at it until we fall asleep. If you use a home fireplace to cheer your soul on winter evenings, we suggest you assign that handsome hearth a second job: make it a place to spit-roast whole animals for all your feasting needs.

Continue reading “Tips & Tricks: Make a Medieval Meat-Roasting Pit”

Throw an Epic Game of Thrones Feast

 

 

Game of Thrones is nearly as famous for its sumptuous food scenes as for its heartrending plot twists. So what better way to honor the upcoming season finale than to throw an epic medieval feast? And who better to create that meal than the spectacle-loving meat pros in our own kitchen?

Continue reading “Throw an Epic Game of Thrones Feast”

Egg White Hollandaise

 

 

In this hollandaise recipe, we cut the fat in half, but with the help of some modernist ingredients, we’re still able to create a durable and delicious foam. The secret: we replace the egg yolks with lambda carrageenan, a tasteless, naturally occurring thickening agent that helps stabilize the sauce and create a velvety texture. Citric acid and champagne vinegar round out the flavor, so you can dress up your breakfast without blowing your diet.

Continue reading “Egg White Hollandaise”

Julienne Veggies in a Flash

 

 

A julienne is a food that has been julienned, or sliced into the shape of a skinny little matchstick. Juliennes aren’t just classy; they’re also a convenient way to get kids and other picky individuals to eat some zucchini or broccoli without facing the textural issues that tend to obsess vegetable eschewers. Give julienned vegetables a light saute to make a great side for a fish filet, or stir them up into a simple pickled salad to lend tang and color to your rice or noodle bowl. Chefs julienne vegetables so they cook evenly, and to make restaurant-worthy slaws and sides. But as anyone who’s tried it will tell you, julienning with a knife alone can wear out your patience something awful.

Continue reading “Julienne Veggies in a Flash”

Page 3 of 1612345...10...Last »