This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie and is an easy twist on an apple crumble for when you want something a little different – a “streamlined apple crisp” as the Wall Street Journal calls it… Instead of mixing apples with a bit of sugar then […]
Les Petits Chefs work molecular magic with John Placko
It’s always a great day in cooking club when John Placko comes to visit and work with us! This week we were so lucky to welcome Chef John of Modern Culinary Academy and Powder for Texture back to the lab for a little dabble in the molecular cuisine side of cooking. John has worked with […]
Tuesdays with Dorie (Dorie’s Cookies): Chocolate-Pecan Pie Cookie Bars
This week’s Tuesdays with Dorie recipe from Dorie’s Cookies might just be the recipe to change my mind about pecan pie. I am not a huge pecan pie fan (just not in my upbringing – was always something “Americans” ate in books I read) but this iteration, I could get behind… Dorie says: No matter […]
Running for mental health (Team Unbreakable)
If you’ve followed me on Instagram these past couple of years, you’ll know that I have taken up running. If you know me in real life (or if you knew me when I was younger), you might be shocked – I’ve never been into running in my life (despite having a marathon runner for a […]
Tuesdays with Dorie (Baking Chez Moi): Croquets
This week’s Tuesdays with Dorie recipe from Baking Chez Moi is a little something like biscotti – though they are not twice baked and the dough is a little more unwieldy than biscotty dough (it’s both tough and sticky which makes it hard to work with). They are a crunchy little cookie that’s perfect with […]
Cook the Book Fridays: Lightning-Fast Tahini Pork from Everyday Dorie
This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie and it’s a fabulous fast weeknight dinner that would totally work as a meal for a dinner party – just don’t tell your guests how easy it is! It’s pork tenderloin which I’ve never prepared any other way than […]
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