Archive of posts from March 2020

    Naan (Cook’s Illustrated)


    We’ve been cooking three meals a day for the past three weeks, and I’m constantly looking for new things to try. The genesis of many of my cooking ideas is leftover ingredients, so this week, that was yogurt and red lentils. With the latter, I made a lentil dal, and what bette...

    Creamy Chocolate-Hazelnut Spread


    To celebrate Purim this year, we had two young people join us on a Sunday to roll out dough rounds, plop a sweet filling in the middle, and fold them up into little hamantaschen. Due to a last minute cancellation, the person bringing Nutella had to cancel, so it was up to me t...

    Mocha Almond Fudge Ice Cream


    With the rest of the heavy cream I had on hand, I made this coffee, chocolate, and nut ice cream that was well worth the effort. The combination is classic: you may have tried this at Baskin Robbins, where they call it Jamoca Almond Fudge.

    Black Sesame Ice Cream (Van Leeuwen)


    As a kid, I loved black sesame soup (黑芝麻糊). It was inky black, smelled and tasted like peanut, and a stark visual contrast to the white porcelain bowls we ate it from. This weekend, I made a mediocre black sesame ice cream, but I definitely want to make a better batch in the ...