Finally, finally, fall is truly here. We’ve turned on the heaters, we’ve put on our sweaters, and baked goods are emerging from the oven. Without a doubt, this apple cake is not only the best thing I’ve baked so far this fall, but one of the best things I’ve ever baked: big chunks of flavorful…
Super-Rich, Super-Easy Vegan Chocolate Mousse
This is one of the greatest bang-for-your buck recipes I have ever come across. It rests quietly in the pages of Mark Bittman’s How to Cook Everything under the unassuming name “Chocolate Tofu Pudding.” I don’t even remember why I first decided to try it- it must have been because he said it was the…
Fried Apples with Cinnamon
There’s nothing in the world like waking up to a beautiful, elaborate breakfast. I assume. Occasionally my sweetie brings me a Frontier breakfast burrito and orange juice in bed on special occasions, and I’ve had room service breakfast a few times. But for the most part, if I want an elaborate breakfast, there’s no button…
Spiced Apple Cider Caramels
Caramel is magic. Caramelization (and its close cousin, the Maillard reaction; colloquially we use the term “caramelization’ for both) takes bland foods and makes them incredibly complex and delicious. It’s responsible for so much of the deliciousness of cooked foods. And you can just unwrap all that and pop it in your mouth. Recently, caramel…
Joe Froggers – the chewiest, spiciest, best molasses cookies
I love molasses spice cookies. Almost any molasses spice cookies, from simple gingersnaps to those packaged Archway cookies to the triple-ginger cookies at Flying Star. (Those really are awesome.) But none come close to this oddly named cookie I found in the pages of the King Arthur Flour Cookie Companion. So dark brown they’re almost…
My Favorite Chocolate Chip-and-Chunk Cookies
This one doesn’t really take a lot of explanation. Who doesn’t like cookies? And who among us cookie-lovers doesn’t count chocolate chip near the top of the list? Sure, I love all kinds of cookies: oatmeal-raisin, peanut butter, a wide variety of molasses-spice (Joe Froggers recipe coming soon!), butter cookies with or without fruit fillings,…
The Science of Cooking: Harvard EdX, Week 3 (Ice Cream Lab)
You may have noticed that it’s been more than a week since I posted about Week 2 of the food science course. Well, there was a grading glitch, so they pushed everything back two weeks, and with Christmas and all, it was very easy to take them up on their offer to be lazy. But…
Eating ABQ: Pop Fizz
Is it wishful thinking, or is there a whiff of fall in the air? There’s something in the sound of the wind, an autumnal rustling. If you look closely, a few trees are sporting clumps of yellow leaves. And green chile is starting to appear in CSA baskets and at the farmer’s market. Just one…
Sweet and Tangy Plum Frozen Yogurt with Lemon
Well, friends, there’s no denying it – summer is here. And though that means great things for my garden, I find it less friendly to me personally. I hate to be hot, I hate to sweat… so, let’s face it, I’m not a huge fan of summer. But the season has its upsides, and one…
Orange-Scented Strawberry-Rhubarb Crisp
The first time I tasted rhubarb, I hated it. I can’t remember exactly why. The dish was a Rhubarb Brown Betty. I can’t remember the flavor well enough to be sure why I disliked it so much – it’s entirely possible it was just the unfamiliarity of it. Or maybe it was really badly made….