With Fridays off during the summer, I can easily make fresh bread for Shabbat dinner. Since we had no more frozen, store-bought challahs, I decided to make one from a recipe I’ve been meaning to try, featuring olive oil and orange juice.
We’ve been buying black cherries for a few weeks now and they’ve come down in price from $9/lb to $5 and to $3. While snacking on a cold, firm, sweet cherry is hard to beat, the fruit is often a bit mushy, or starts to bruise. Preserving them in alcohol is a handy way to exten...
DEC 14. That’s what I wrote on my bowl of sourdough starter the last time I fed it. Even though this is the longest period I’ve left my starter dormant, it came right back to life after a feeding. I let it rock out for about 24 hours or so on the counter, then made three loave...
I don’t even know whether molecular gastronomy is still a “thing” anymore. A while back (maybe 15 years ago?) it seemed every restaurant was doing foams, emulsions, and spherification. I still enjoy reading about modern chemistry though, and on understanding its role in the ...