Veggie

A vinaigrette (as well as the mayonnaise and the aïoli) is an emulsion. That is, a mixture of two liquids that are otherwise difficult to combine. In this case, that’s the vinegar, which is mostly water, with the oil....

Unfortunately, we haven’t gotten our act together and settled on standards for flour types in the US. I’m using King Arthur white whole wheat flour here. If you can’t (or don’t want to) hunt that down, I’d recommend substituting a roughly 1:3 ratio of whole wheat to all-purpose flour....

I first had miso in a dessert at a restaurant in Portland called Biwa, I want to say in an ice cream. While I grew up eating and liking miso, it wasn’t ever something you’d add to a dessert....

After doing some research, I decided to use this recipe from Nish Kitchen as a starting point. For the current version, I made some changes (i.e., omitted or substituted ingredients) based on what I had on hand....

If I’m at home on a Sunday morning, I make pancakes. The recipe has gone through many variations over time: this is my current favorite. The tahini gives it a nice earthiness versus the tang of crème fraîche....

This is the dough to make viennoiserie, risen buttery concoctions like croissants and pains au chocolat. It’s incredibly fiddly to say the least. One essential step: get the best — by which I mean highest fat content — butter you can find....

Credit where credit is due: I got this from Ken Forkish of Ken’s Artisan Pizza in Portland. It’s one of my favorite pizza places. Sadly I don’t have a wood-burning oven at home....

A crumble is about the easiest dessert it’s possible to make. Get good fruit, toss it in a bit of sugar to taste, add some cornflour to thicken, and then cover with this topping....

Poached eggs can be a pain. There’s nothing fun about hunching over a giant pot of boiling water or delicately sliding raw eggs into the pot, hoping they won’t fall apart....

While there is some pleasure to be had in baking my own bread, I’d honestly be a lot happier if I could pop into a bakery in the morning and pick up a great loaf of professionally-baked bread every day....