Posts under ‘Breads’

I’ve never met a carb I didn’t like. And this Parmesan Black Pepper Focaccia has become a bit of an obsession ever since I started developing the recipe a few weeks ago. The first batch was too dense. The second batch tasted good, but was too wet. The third batch was getting close, but my [...]

The photograph pictured above, which I took while at The Institute of Culinary Education, was just awarded the 2010 People’s Choice Award by the International Association of Culinary Professionals (IACP) at this past week’s 32nd IACP Annual Conference. The award was presented during the IACP Awards Gala, hosted by former Gourmet editor-in-chief Ruth Reichl [...]

One day. Three bakeries. Five miles. Nine doughnuts. Welcome to The 2010 Just a Taste Doughnuthon.
I know what you’re thinking, “This girl needs to get a life.” But I’ve lived in New York City for almost two years now, and I still have yet to find a jaw-dropping, fancily frosted, circuitous ‘nut-o-perfection that leaves an [...]

I don’t do dough. I don’t do bread. I don’t do yeast. Or so I thought …
Alton Brown first introduced me to the wonderful world of bread-making a few months ago, but it wasn’t until a recent culinary school lesson that I really felt I’d perfected the simple yet finicky process of making dough. Once [...]

My fridge is stocked with endless sorts of meats and cheeses. The pantry is loaded with my favorite childhood snacks. The counter is overflowing with fresh fruit and homemade funfetti cake. Yep, my mom Noni must be visiting. I came home today to one of the most amazing spreads of sweet and savory tastes. It [...]

I’m not the type of person who turns to food for comfort, so I’ll spare you the Star Jones “food never judged me” speech. But this pizza was undeniably the result of a much needed emotional release. To me, that’s the beauty of cooking - it’s a welcome distraction in my mind, allowing me to [...]

I wish I could say after my fifth attempt at homemade donuts that I had found the holy grail of glaze. But six quarts of oil, three types of flour and four recipes later and I’m still out of luck. So I’ve shelved my attempts (and my pride) and opted for a concept, rather than [...]

Toasted bran. Pureed dates. Whole wheat flour. Probably tastes like cardboard, right? Think again! This recipe has actually accomplished the often sought after yet rarely achieved combination of healthy and delicious.
My mom, Noni, adapted this recipe from a pastry served at La Brea Bakery, using pureed dates in place of raisins. But don’t let the [...]

I get a bit nervous when it comes to “lightening up” recipes since I’ve had both successes and (massive) failures in doing so. Most memorably, there was the time I substituted in whole wheat flour for all-purpose when I was making doughnut holes. The result? An all-too enlightening discovery that doughnut batter can actually take on the [...]

Baseball season is finally here and what better way to launch the start to America’s favorite past-time than by bringing a taste of the ballpark into your home! I usually shy away from recipes that involve yeast and/or dough that has to double in size, as I’ve had my fair share of flour-flinging failures in [...]