Frying at home is a bit of a pain, but it’s never quite as bad as I think it is once I actually get going. This is an outstanding veggie main, which would be easy to make vegan by swapping in another saturated fat for the butter....
The almond filling will roughly double in volume in the oven, so don’t worry that it doesn’t completely fill the tart shell. Ingredients For the filling 60 g unsalted butter, room temperature 50 g granulated sugar 50 g (about 1) egg 7 g amaretto (almond liqueur) 150 g almond flour 1 g salt For the tart 350 g pâte brisée 40 g raspberry jam Filling from above 100 g (approximately) sliced blanched almonds Icing sugar Method For the filling In a stand mixer fitted with the paddle attachment, cream together the butter and sugar....
This is a great variation on chocolate chip cookies from Alison Roman. I’m enough of a fan I thought it was worth adding to my notes for further iteration. Really any chocolate works here....
This is a favorite little biscuit from the wonderful people at Poilâne. The ingredients list is minimal, they’re really easy to make, and they taste great. You can really use any cutter you like....
Soups can be very complicated in their simplicity. For this soup, you really need to commit and used great dried black beans — not something from a can — to get the best results....
This is really just a specific realization of a broader technique for stir frying vegetables. But it’s a combination I really like, so I figured I’d write it down. It’s a bit of a hodgepodge of Chinese technique with some Japanese ingredients that I tend to have on hand more readily in my kitchen....
If I’ve learned anything from devotedly following of the Ottolenghi team, it’s that tahini makes everything better. I’ve been noodling with different recipes for tahini-flecked blondies, where I think the roasted savoriness adds a nice bit of pep....
This is one of the easier ferments that I’ve gotten familiar with. All you need is a clean container, some fruit, salt, and a bit of time. It’s a lactic acid fermentation, probably most familiar to people (certainly to me) through kimchi....
This is yet another great idea I’ve taken from the Ottolenghi team. If nothing else, I think this version of the recipe is easier to follow for the first time....
Credit where credit is due, this is something I saw at least 10 years ago when the inimitable Yotam Ottolenghi did a TV series on the islands of the Mediterranean. Through a bit of sleuthing, I managed to find a recording online, tried the recipe, and got something I thought was worth memorializing here....