Until a few weeks ago, I didn’t know that the skin of fruit had yeast on it that could be harvested and multiplied, and then used to make bread that has hints of fruit flavor, a tender crumb, and all the beauty and science-fun of natural leavening.
Tofu with Garlic Sauce and Green Beans (Chinese Eggplant Style)
A while back I posted on Instagram about how much I love Chinese eggplant with garlic sauce. Unfortunately no one else in my family likes eggplant, so I wanted to convert this recipe to something everyone would eat. In this case, tofu. Even my dog likes tofu actually – no issue with the hot pepper…
“Good Vegan, Bad Vegan” and an Amaranth Porridge recipe
A recent New York Times article by health columnist Jane Brody suggested the idea that there are “good vegans and bad vegans.” The bad vegans eat simple carbohydrates and distort the science around nutrition to make their points when proselytizing to others. Needless to say this was a controversial article with a passionate comments section.
Why and how to cook beans (fast)
“If Everyone Ate Beans Instead of Beef” is the title of this article in The Atlantic. I eat all kinds of meat, but small amounts and infrequently, because I’ve read a lot about the concepts explained in this article and about the health benefits of a plant-focused diet. The environmental impact of food animal…
Peter Reinhart’s Challah Bread Recipe
Peter Reinhart’s Challah recipe from The Bread Baker’s Apprentice I put Reinhart’s recipe in metric and made very minor adjustments to technique (basically the yeast prep). Challah is so delicious and addictive. At my kids’ preschool, I learned to tear challah rather than cut it, and that it is acceptable for a kid to answer,…