This recipe makes a nice little loaf in and of itself, for sure, but with a little remastering it can just as handily become a focaccia, sourdough baguettes, trap remix, whatever. The difference mostly comes down to the ratio of flours, amount of water, and number of airhorns you use.
Recipes Tagged: a
A lot of people will tell you that <em>really</em> good refried beans can’t be made from canned beans. Well, I am here to tell you: okay, yeah, they’re probably right.
This is my food blog.
To keep to the medium: I, your humble and effortlessly talented narrator, have just awoken to the sound of birds singing and clear blue skies.
Most shortbread sucks pretty bad. This is a recipe for a shortbread that <em>isn’t</em> like eating vaguely butter-scented IKEA furniture.
My wok sees more use than any other tool in my kitchen, hands-down.
Listen. Warning, disclaimer, whatever: yes, this is spicy stuff. I mean, <em>look</em> at it; it’s practically glowing. I’ve got the under-eye sweats just thinking about it.
The key to all your favorite <i>dim sum</i> classics is much easier than you think.
Less fuss, minimal muss.
Let’s make some delicate-ass sandwich cookies.
Anything can be part of a complete breakfast if you believe in yourself.
Shut up; Julia Child rules.
Here at Wilto Makes Food Headquarters, we hold some pizza truths to be self-evident.
I’ve spent a lot of time trying to turn freezer section ingredients into ramen-caliber stock, and this is the result.
If you’re ever in North Cambridge, make a point of stopping by my old apartment.