This chickpea preparation is dead-simple. It was a pandemic discovery via the incomparable Ottolenghi team. The most challenging part is crushing the spices. In all honesty, I’m not above using pre-ground cumin or coriander when I’m feeling extra lazy....
Baked rice isn’t a particularly novel concept. But for whatever reason this version from the Ottolenghi team’s weekly column in The Guardian really captured my heart. It’s easy enough to remix this with different spicing....
This is one of my go-to desserts. I’ve adapted it from something I’ve had at the wonderful River Cafe in London. The original version has more drama: it’s much larger and made in a very wide cake tin....
I spent years — literally decades — trying to figure out how to consistently bake great madeleines. Then, by pure luck, I found this amazing blog, Je pense donc je cuis, that took a rigorous science-based approach to the cakes....
The original source for this recipe is lost to my memory. It entered my repertoire one Christmas when I needed something new to bake. They’re more or less the sweet version of grissini....
As a rule, when I work from home during the week I take an hour at lunchtime to walk somewhere and buy lunch. If I’m feeling indulgent, I sometimes like to order a small piece of cake or another dessert-y item....
The galette has an excellent effort-reward ratio. The fancy French name aside, they’re incredibly easy to make and look reasonably impressive if executed well. These quantities make a galette that serves four generously....
While you could make this with leftover rice, you’ll get a better result steaming the rice specifically for this purpose. That was surprising to me when I learned about this technique via Chinese Cooking Demystified....
Ingredients 1 large fennel bulb 50 g pitted kalamata olives, roughly chopped 30 g extra virgin olive oil 1 teaspoon Aleppo pepper Zest of a lemon Juice of half a lemon Coarse salt Method Using a mandonline, thinly slice the fennel....
This recipe comes to me almost exactly from my favorite YouTube channel, Boulangerie Pas à pas. I won’t pretend these are quite as easy as popping to the store and buying burger buns....