The concept of no-knead bread is influential and revolutionary. J. Kenji López-Alt at the New York Times recently revisits this popular recipe on Wednesday, May 5th.…
The Venetian rice and peas with Parmigiano Reggiano is a Venetian classic with many modifications and adaptations. “Who is allowed to cook what dish and still…
breakfast/ classics/ dessert/ enriched dough/ my favorites/ Other Sweets/ puff pastry/ whole wheat/ Yeast bread
Whole Wheat Croissant | Breakthrough Baking
The whole wheat croissants are the culminations of many years of baking and experimentations. Finally, we get something satisfactory we can present on this blog after…
You can repeat some recipes repeatedly, but never quite get to the promised land. Julia Child’s tarte tatin is one of them. When I revisit the…
Last time I made something similar to the Mediterranean shepherd’s pie was the chicken pot parmentier from My Paris Kitchen by David Lebovitz. Remember that! They…
cheese/ classics/ my favorites/ pasta/ Side/ Yotam Ottolenghi
Za’atar Cacio e Pepe | How to Make Perfect Pasta
How do you make a perfect pasta dish? You know an old adage. The way to Carnegie Hall is to practice, practice and practice… Well, it…
Appetizer/ Blanch/ cheese/ classics/ Ina Garten/ Pantry essentials/ pasta/ Roast/ spring/ Toss
Cacio e Pepe Roasted Asparagus | Ina Garten
Cacio e pepe literally means “cheese and pepper.” It’s a minimalist approach to pasta but not so minimalist when it comes to asparagus. Most of the…
Don’t let not having the time to soak white bean overnight stop you from making the Tuscan white bean soup. I say that because Ina Garten…
In 2021, I’d like to take up a notch with some of the classic recipes which seem to defy time and place. The first one is…
breakfast/ cheese/ classics/ Other Breads/ quick bread/ Ruth Reichl/ Side
Cheddar Scallion Drop Biscuits for Breakfast
Biscuits are a classic breakfast bread in the American South and buttermilk is a classic baking staple. I can confidently say that the store-bought biscuits are…
Alice Waters/ Berry/ classics/ dessert/ easy everyday/ my favorites
Chez Panisse’s Blueberry Cobbler
It’s July 4 and blueberry season, a perfect occasion for a blueberry cobbler. I’ve been eyeing to make the Chez Panisse’s blueberry cobbler for a long…
Let’s be honest. Easy cassoulet is an oxymoron. It isn’t easy without committing the labor, time, lots of ingredients and mindfulness to make a cassoulet. Cassoulet…
I could imagine Julia Child baking the tarte tatin, an upside-down apple tart, and fumbled in the final step of inverting the tarte. Then she turned…
This Italian dessert, whose name means “pull me up,” swept across America in the 1970s and has remained popular. Tiramisu is a dessert I know quite…
Appetizer/ classics/ enriched dough/ Fish/ Other Breads/ scalable/ Side/ straight dough
Baby Yorkshire Puddings with Trout & Horseradish Pate
Yorkshire puddings have a rather long history throughout the British Isles. Hannah Glasse, in her 1747 cookbook The Art of Cookery, was the first to categorise…
Ruth Reichl in My Kitchen Year calls this the real fried chicken recipe. What makes it real, you may ask? To me, it’d have to offer…
classics/ dessert/ enriched dough/ Fruit/ my favorites/ Ruth Reichl/ year round
Apple and Calvados Galette |The Gourmet Cookbook
The varieties of apple in the store are tempting. Ginger Gold, Gala, Ruby Frost, Honeycrisp… It’s impossible to walk past the piles of apples without catching…
Berry/ breakfast/ classics/ easy everyday/ Fruit/ my favorites/ Pantry essentials/ quick cake/ Ruth Reichl/ straight dough
Fannie Farmer’s Classic Yeast-Raised Waffles
The 1896 original Fannie Farmer’s classic yeast-raised waffles are finding their ways on this blog via Marion Cunningham’s completely updated cookbook published in 1979. I don’t…
How true is it that certain things don’t get old, even in New York City, where change is a constant? Take breakfast pastry, like bagels, croissants…
cheese/ classics/ holidays/ Meat/ pasta/ Ruth Reichl/ year round
Pasta with Bolognese | Two Versions from Ruth Reichl
Pasta with Bolognese is a specialty of Northern Italy’s Emilia-Romagna and named for the region’s capital. Bolognese is a meat sauce, but not a deep, dark…
Chocolate/ classics/ Cream/ David Lebovitz/ dessert/ featured/ kitchen hack/ Other Sweets/ winter
Chocolate Yule Log / Bûche de Noël
Bûche de Noël is not a cake I would choose to bake on my own. It seems daunting. On the other hand, who can resist…
The cod Basquaise is another fish recipe from Eric Ripert. He is the chef and owner of Le Bernardin, the three-Michelin-star seafood restaurant in New York City.…
Appetizer/ Blanch/ classics/ Dairy free/ David Lebovitz/ Gluten free/ Seafood/ summer
Le Grand Aïoli | Garlic Mayonnaise with Accompaniments
Four to five dirty bowls were sitting on the kitchen counter in various states of a broken aïoli—oily and runny and separate. My false starts in…