Since we are talking all about baking with fruit this week, I wanted to come up with a fun breakfast recipe that involved ripe summer fruit. Everyone loves a combo of buttery pastry and jammy filling, so I decided to create an easy baked breakfast pastry that can almost qualify as dessert for breakfast.
As a devout chocolate lover since birth, I've never totally warmed to the idea of fruit desserts. Occasionally I'll enjoy an old-fashioned strawberry shortcake or classic tarte tatin, but in the summertime I rarely seem to make pies and baked goods using our beautiful Georgia produce. All that changed a few years ago, however, when a pastry chef friend served me my first hot, fluffy blueberry clafoutis. It was truly love at first powdered-sugar bite.
Potato salad, it turns out, is a very personal thing. People have opinions! They have strong preferences that they will not budge from! Which is kind of strange when you consider that potato salads are classic picnic and potluck fare. Take our survey, and read on for our take on the four basic sorts of potato salad...
Q: I am currently on a food sensitivity diet and can only eat specific foods that don't cause a reaction. I was hoping to make some bread recipes using spelt flour. However, every recipe is saying to mix the spelt with wheat flour, and I am unable to eat wheat flour. Any ideas?
Q: I've been helping my mother clean up her kitchen. Because her kitchen was so disorganized before, she would buy groceries she already had. For the most part, I've been able to use up all the excess, except for one ingredient: powdered sugar.
I must confess to eating this entire bowl of soba by myself. I didn't share. I didn't look up from the bowl. I just inhaled. Fresh buckwheat soba is an entirely different food group from the dried soba we usually buy at the store. It's like night and day. The nutty aroma of the buckwheat, the perfect chewiness of the noodles, the way they slip perfectly around a chopstick — fresh soba needs little more than some dashi and a splash of soy sauce to be the perfect meal. Here's how you can make it at home.
Remember this revealing look at what 2000 calories looks like? Buzzfeed's newest video compares the amount of sugar in a few common foods, like morning cereals and baked beans. Do the results surprise you?
If you asked me ten years ago after feasting at a trattoria in Florence on fiocchetti alle pere con salsa di taleggio e asparagi that one day I would be able to replicate the experience, I would have laughed in your face. Back then the only thing I knew how to make was frozen pizza. But time has a way of changing us, and that trip to Florence changed me too. Here I am ten years later, recreating that meal of a lifetime.
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.