August updates
It’s hard to believe that tomorrow is September already! August definitely flew by, thanks to traveling and working and applying for jobs, which is practically a full-time job by itself. I’ve spent my free time eating all of the stone…
Pie crust: battle of the fats
Last week I wrote a whole post about fats in pie crusts and why they work and which one makes the best pastry and all that jazz. I even made you an explanatory table! But much as I love knowing…
Why use lard? (part 2)
Hopefully we’ve all learned that lard won’t kill you, and that it can even be a good choice sometimes. But I have to admit that I’m not totally convinced for health reasons alone–after all, lard is still pure fat. So…
Peach-blueberry hand pies
I have a bunch of lard burning a hole in my freezer. It’s tempting me with the promise of sweet flaky things and taking up valuable real estate for potential ice cream. (Which is how I think about all freezers,…
Why use lard?
Lard sounds gross. I get it. For people like me who didn’t grow up with it, lard seems like a foreign and intimidating substance. Pile on years of hearing about the wonders of olive oil and the danger of saturated…
Rendering leaf lard
I may be a butcher shop groupie. One of the butchers at a local restaurant made the mistake of mentioning that they get whole hogs delivered on Wednesday afternoon and then cut them up right there behind the counter. So…
Super-fudge brownies
Welcome back to our series on egg yolks! Check out more about why these little guys are so amazing and get recipes for new twists on deviled eggs, decadent chocolate mousse, and eggs Benedict with an herbed Hollandaise sauce. So I’ve…
Herbed Hollandaise sauce and eggs Benedict
I LOVE brunch. Both the delicious although totally absurd food (s’mores pancakes, anyone?) and the lazy weekend it represents. I used to go to brunch with friends fairly regularly, hitting a number of pretty excellent places in my brunch-restaurant-laden hipster…
Chocolate mousse
This is the second post in a series exploring the depths of egg yolks. For the basics of yolk science and some over-the-top deviled eggs, go here. Picture this: it’s just after 8 on a Friday night (approaching 8:30 if…
South of the border deviled eggs
Since we now know all there is to know about egg whites, we’re delving deeper (literally) into eggs and tackling the yolk. This is the first post in a series exploring the other half of the mighty egg. Check back…
