Today we’re making a sweet, pillowy dough, with a custardy coconut filling. Along the way, we’re gonna learn a highly advanced bread-making technique—and maybe, just maybe… <em>a little something about ourselves</em>?
Recipes Tagged: n
Listen, it ain’t all frilly-footed macarons and ingredients set in italics around here.
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.
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 the best French onion soup I’ve ever had. The secret ingredient, well, it isn’t onions.
Most shortbread sucks pretty bad. This is a recipe for a shortbread that <em>isn’t</em> like eating vaguely butter-scented IKEA furniture.
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.
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.
If you’re ever in North Cambridge, make a point of stopping by my old apartment.
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.