At one point or another, savory cooks have to conclude their cooking is far less complicated than the exact science baking requires. A savory cook can pretty much play it by ear, adding or subtracting ingredients, substituting one thing for another and still end up with a winning dish. But leave out an ingredient in a cake or confuse baking soda with baking powder and a baker’s end result is often doomed. That’s what impressed me with Andrew’s latest version of Coffee Cake. Anyone whose been lucky enough to sample his baked goods knows this is a guy who knows his way around a Kitchen-Aid. But this latest creation was so over-the-top delicious, so perfectly baked, I’d like him to take a deep bow.
At the Market: Bitter Turnips and Smoked Garlic - A trip to a Parisian market yielded some unexpected surprises this weekend!
1 day ago