Veggie

Longtime readers will recall that on a trip to Nice, France, I had a transcendent peach tart. After nearly a decade of tinkering and dozens of peach tarts later, I think I have something that comes close to its inspiration....

After doing some research, I learned that a clafoutis is meant to be made with cherries. If you’re using the same technique with other stone fruit, it’s called a flaugnarde. The name comes from the Occitan word fleunhe or flaunhard, meaning soft or duvet....

This is, with some adaptations and tweaks, a recipe from Raymond Blanc, the French-British chef. It’s his take on the simple apple tart his mother used to make. In honor of that culinary tradition, I’ve given this a name in honor of the region where he grew up....

While I don’t totally understand the soft matter physics at work, this is easily the best and, importantly, easiest tart base to work with. This is an unsweetened shortcrust pastry. That tends to lend it to savory tarts, but it can also work for a very sweet filling....

This is a great basic brioche recipe I’ve taken from my favorite YouTube channel on baking. There are million different ways to take this dough and turn it into bread. I’ll outline some here in the method below, but this is hardly exhaustive....

I’ve learned to be skeptical about vegan substitutes. While I try to keep an open mind, it would take some serious persuasion to get me to try another avocado-based chocolate mousse....

Ingredients 150 g all-purpose flour 90 g desiccated coconut 90 g rolled oats 1 teaspoon baking soda Pinch salt 150 g unsalted butter 160 g brown sugar 90 g golden syrup Method In a large bowl, combine the flour, coconut, oats, baking soda, and salt....

While I’m not at all religious, a few years ago I decided to embrace the ritual of making hot cross buns for Good Friday. My remix of this Commonwealth classic is result of a cultural flub....

I’ve taken this from Felicity Cloake’s “How to Make the Perfect…” series. Pulverizing the porcini into a paste is a genius idea that I think makes this dish. The process of getting the porcini into a powder can be a bit of an ordeal....

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....