My no-so-secret method to fake a pizza oven in your home kitchen. Spoiler alert: preheating takes just 10 minutes!
My new favorite pizza: mushrooms, fresh bitter greens and a whole egg cooked right on top.
The gingerbread block made its debut last night! Here's a few pictures from the opening.
Progress report (with pictures!) from the first workday on the gingerbread block.
Announcing my secret scheme to build a beautiful New York block, entirely out of gingerbread! Spoiler: I'm looking for your help.
Handmade block-printed beer labels are as personal and beautiful as your home-brewed beer. (And so much prettier than a plain brown bottle.)
Not everyone wants a heavy dessert after a rich holiday meal. I give blancmange (a light, spiced almond milk-based dessert) a holiday makeover. My version is silky-smooth, and flavored with a delicate mix of wintry spices and earthy sweet potatoes.
Remember that time when I spent seven weeks obsessing over the colors of food? Well, this Wednesday (March 7th) I’m teaching a class all about pigments in food. If you’re in New York you can come! You can sign up at my class listing through skillshare. I will make you tea, talk animatedly about pretty...
This gingerbread is hard as a rock, and the frosting sets up like cement. Just what you want if you plan to make a gingerbread house. This post has my favorite recipes for construction gingerbread, royal icing and poured sugar.
Do you throw out the stringy pulp scraped from the center of your pumpkin? Turns out you're throwing away the sweetest, most flavorful part. I salvage some pumpkiny goodness from pumpkin scrapings and turn it into a sweet smoothie.