Nutella
Nutty professor I have a new life goal: work for America’s Test Kitchen. I picked up their new D.I.Y. book at the library, choosing it off the shelf almost at random. Then I read it cover to cover. This is…
Hamburger Buns
A softer bread Some of you probably think I’m crazy for making something as consistently store-bought as hamburger buns in my own kitchen, so I’m pre-emptively arguing back: while not all packaged buns are created equal (and some are extremely…
Flaky Pumpkin Scones
When flaky is a good thing A month or so ago, the lunch discussion at my office turned to the all-important subject of scones and the eternal question: flaky or fluffy? For me, this is no contest. Fluffy and crumbly…
Broccoli-Tomato Omelet
Eggs: the basics Harold McGee’s chapter on eggs (to which I’ve been glued the past few days because holy cow, eggs are amazing) begins with this tribute to the humble food: “An egg is the sun’s light refracted into life”…
