| Dec 22, 2012
There are lots of little tricks that will help you make a great rough puff pastry. Here are some of the most important ones:
Use European-style butter (I use Plugrá), which has a lower water content.
Make sure the butter is at the right consistency...
| Jul 21, 2012
Having a good bakery-cafe in the neighborhood is a quality-of-life issue just as much as having a serious coffee shop or wine bar. Just as young chefs are moving into far-flung neighborhoods to open their own places, bakers who may have been caterers or...
| Dec 29, 2012
Dear SOS: I just returned from a lovely stay at the Savoy Hotel in London. For tea, we had the most wonderful scones that I have ever had. Do you think the pastry chef would share the recipe?
Dear Suzanne: These adorable...
| May 5, 2012
Total time: 50 minutes, plus cooling time
Note: If you'd like to add any flavorings to your scones, it's best to add the flavorings after cutting in the butter and before stirring in the liquid.
3 cups (12¾ ounces) flour
| May 5, 2012
Scones are one of the basic pleasures in life. Like biscuits with a touch of added sweetness, the best scones are delicate and light yet somehow wonderfully rich, each bite suggesting bits of butter that have all but disappeared, leaving behind tender,...
| May 19, 2012
Dear SOS: My husband and I recently spent a weekend in San Francisco and had a superb dinner at Perbacco. Everything was wonderful, but our dessert was one of the most delicious I've ever tasted. If you could get the recipe for its pine nut and honey...
| Jun 9, 2012
Dear SOS: The San Diego bakery the Cravory (formerly 410 Degrees) makes the most amazing cinnamon roll cookies. Any chance of getting the recipe? Many thanks!
Dear Brian: These little creations, which look and taste like a...
| Apr 6, 2013
Here are samples from three of my favorite books.
From "Mediterranean Food" by Elizabeth David
Ratatouille aux Oeufs
1 lb. potatoes, 3/4 lb. onions, 2 cloves of garlic, 3 small marrows (zucchini), 3 tomatoes, 3 green pimentos (sweet peppers), eggs,...
| Jun 9, 2012
Who wants to eat lunch inside on these perfect early summer days? A salad is too messy to eat from your lap unless you carry a cleaning kit with you. But a sandwich? That's why it was invented. You could pack your own peanut butter and jelly, but if you...
| Jun 16, 2012
I'm visiting with my mother, and she is trying to describe the dimensions of the strawberry patch they had back on the farm in Nebraska. Big enough that you could pick enough berries to make strawberry shortcake for 25. One of the hired hands just loved...
| Mar 16, 2013
Total time: 30 minutes
1/3 cup hazelnuts
2 tablespoons tarragon vinegar
2 teaspoons minced shallots
3 tablespoons hazelnut oil
3 tablespoons vegetable oil
1/2 pound tangerines, peeled, broken into segments and stripped...