Eating well.
Saving dough.

Cooking Techniques
(Almost) Wood-Fired Pizza In Your Kitchen!

(Almost) Wood-Fired Pizza In Your Kitchen!

There are couple of barriers to achieving a wood-fired pizza at home. The two big ones are getting a suitable facsimile of a pizza oven, and getting a decent dough in the right shape at the right place at the right time. I’m happy to say that I’ve worked out a few methods that I...
Flowchart of Food Pigments

Flowchart of Food Pigments

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...

Ultraviolet Foods

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Purple Food Roundup!

Purple Food Roundup!

There are lots of misnomers in the world of plant food colors. “Red” cabbage and onions, and lettuce definitely look purple, purple potatoes can look blue. (And cooked blueberries are definitely purple.) Lots of “black” fruit and grains turn out purple: black rice, black mission figs, black grapes, blackberries. Perhaps I ought to forgive whoever...
Blue Food Roundup!

Blue Food Roundup!

Blue is notoriously scarce in the palette of natural foods. And among foods that are called blue, few of them have a purely blue (not purplish or greenish) pigment. But with the scarcity of naturally blue foods, you have to take what you can get, so forgive me if some of the foods on my...
Green Food Roundup!

Green Food Roundup!

All green food pigments are from the chlorophyll molecule. If yellow and orange plant foods are remarkable for making vision possible, then chlorophyll is remarkable for making much of life on earth possible. Our oxygen-rich atmosphere can be traced back to photosynthesis, and photosynthesis needs the incredible chlorophyll molecule. But chlorophyll is a tricky molecule...
Yellow Food Roundup!

Yellow Food Roundup!

Like red plant foods, yellow plants get their color from the whole gamut of molecules: carotenoids, anthocyanins & betalains. But the backbone of most yellow foods (like with orange foods) has to be the carotenoids. Like their orange siblings, peppers, tomatoes, citrus and carrots that are yellow are usually vibrant, and won’t easily bleed or...
Orange Food Roundup!

Orange Food Roundup!

It’s week two of my rainbow-themed colorful foods project. Time for some orange foods! While red foods can get their pigment from many different types of molecules, orange foods primarily get their pigment from carotenoids. Carotenoids can make red, yellow or orange pigments in plants. For animals they can satisfy several essential nutritional functions, notably...
Red Food Roundup!

Red Food Roundup!

I’m jumping into my rainbow themed food odyssey with both feet! To get started, I’ve put together a little survey of fantastic red foods and how to use them (and their color) to your advantage in cooking. My red food roundup is certainly not claiming to contain all red foods (notably missing: beef, tuna and...
Small Batch Tempered Chocolate

Small Batch Tempered Chocolate

If you’ve ever accidentally  melted a chocolate bar in the sun and then tried to let it set to revive it, you know that regular old melted chocolate will not return to its original glossy, firm consistency. Chocolate has to be put through a process called tempering before it can be manipulated into bars, candies...
Flaky Pie Dough

Flaky Pie Dough

I’ll be the first to tell you that this is not a special pie dough recipe. You can find all sorts of fancy recipes proclaiming the wonders of particular flours, cream cheese or even vodka. (Many of these use shortening or margarine,  ick.) Don’t get me wrong, some of these are excellent recipes that work...
Citrus Supremes

Citrus Supremes

The fancy way of cutting off all of the membranes around citrus segments is called supreming. Since I recently posted a recipe calling for supremes, I thought it might be helpful to update with a step by step guide through cutting supremes. But first, let me beg you to use a really sharp knife for...