Q: I'm an experienced baker branching out into nut flours and other gluten-free flour baking. When I bake with wheat flour, I use the Ina Garten method (fluff, scoop, level). But with these other flours, I don't know how I'm supposed to measure.
I was holed up in a strange apartment, my legs were swollen and I was quivering with pain. The sweltering heat pulsed from wall to floor to ceiling without mercy or regret. It wasn’t just hot. It was an inferno. I had been in Italy for mere hours and was already living out the trip from hell.
I long to be one of those people who packs a healthy, well-balanced meal when they travel. I have friends who pack lunches for their plane journeys — thinking out which foods will complement others and how it will affect the way they feel mid-flight. I don't do this. Usually I can barely manage to eat a decent breakfast before I get out the door. But what I can do is throw together a trail mix for those flights — one that's been put to the test during quick camping trips, day hikes or longer car rides. And I'm always thankful that I took the few minutes to do so.
Q: I recently received a big bag of cacao nibs as a gift, and I don't know what to do with them. The person who gave them to me eats them plain as a snack, but I don't think I'll make it through the whole bag that way. Any good recipes out there for baked goods? How else do you use them?
Dates are some of the oldest sweeteners in the world, providing deep, rich flavor to dishes both savory and sweet. We've explored cooking with whole dates and date sugar, and lately I've been using more date syrup, too. It's all-natural, unrefined, vegan, and oh so luxurious.
Some of my best cooking came from accidents. These were often the accidents that were born of necessary substitutions when I ran out of something at home or, literally, from accidentally adding too much or too little of an ingredient only to be pleasantly surprised by the outcome. Such is the case with this genius single-serve muffin.
One thing about making your own almond milk is that you end up with a lot of leftover almond meal as a result. But even if you're not making almond milk, perhaps you bought a bag of almond flour on impulse that is now hanging out in your cupboard awaiting culinary inspiration. Wait no more! Here are five ideas for using up your stash of almond meal.
In the spring and summer, I flock towards big, bold colors in the kitchen: the bright greens of asparagus and peas, the vibrant yellow of lemons, the red hues of strawberries and raspberries. In addition to bright color, after a winter of routine meals and not-so-inspiring produce, I also reach for interesting new flavors. Lately, I've landed on rose petals and rose water.
Sometimes killing time results in a wonderful discovery. This was the case a few weeks ago while waiting to meet a friend at the all-too-good chocolate cakery Hot Cakes in the Ballard neighborhood of Seattle. It was then and there that I made a dangerous discovery: smoked chocolate chips.
I've never made bagels at home. They fall into the category of things that I like to buy from people who do them well. Good bagels are really good, and I figure that supporting the people who have it mastered is a smart move. That is, until I saw this recipe for granola bagels. I may have been convinced to give them a try myself! I mean, come on. Chocolate chip granola bagels?