Tag: spices

  • Focaccia: Five Small Fixes

    Focaccia: Five Small Fixes

    Salt early, taste often, and trust your nose before the timer. Write down what you changed, or you will never repeat the good batch. Fermentation is mostly waiting and occasionally smelling things. Getting started Fermentation is mostly waiting and occasionally smelling things. Brown butter makes ordinary cookies taste like a decision. Write down what you…

  • Getting Weeknight Pasta Right at Home

    Getting Weeknight Pasta Right at Home

    Acid at the end wakes up a dish that tastes flat. A hot pan and a little patience beat any fancy gadget. Seasonal vegetables need less help because they already taste of something. Going further Acid at the end wakes up a dish that tastes flat. The crust browned evenly once we moved the rack…

  • Focaccia for Busy Weeks

    Focaccia for Busy Weeks

    Salt early, taste often, and trust your nose before the timer. The crust browned evenly once we moved the rack lower. Weigh your flour; cups are a guess with good intentions. Lessons We tested the recipe six times and the fourth was the winner. Rest the meat, rest the dough, and rest the cook. The…

  • Pie Crust, Simplified

    Pie Crust, Simplified

    Leftovers improved overnight, as soups and stews always do. The crust browned evenly once we moved the rack lower. Weigh your flour; cups are a guess with good intentions. Lessons Seasonal vegetables need less help because they already taste of something. Good olive oil is a seasoning, not just a cooking fat. Salt early, taste…

  • Notes on Homemade Ramen

    Notes on Homemade Ramen

    Leftovers improved overnight, as soups and stews always do. The dough was sticky, which turned out to be exactly right. Good olive oil is a seasoning, not just a cooking fat. What didn’t Fermentation is mostly waiting and occasionally smelling things. Good olive oil is a seasoning, not just a cooking fat. We tested the…

  • Pie Crust: Five Small Fixes

    Pie Crust: Five Small Fixes

    Leftovers improved overnight, as soups and stews always do. Rest the meat, rest the dough, and rest the cook. The crust browned evenly once we moved the rack lower. Going further Fermentation is mostly waiting and occasionally smelling things. Salt early, taste often, and trust your nose before the timer. Seasonal vegetables need less help…