The pastry investigator hews to scientific method. She formulates her hypothesis: Pastry perfection rests on the ratio of flour to fat to water. She gets to work — years of false starts and soggy pies.
A truly decadent dessert from Charleston’s WildFlour Pastry When Lauren Mitterer learned New Charleston Cuisine was supposed to capture the Charleston food scene at this particular moment, a few ingredients
In Toro Bravo, the cookbook, this recipe is modestly called “Potato Salad.” But have you ever seen a potato salad do this? This so-called salad is served warm in loose tangles instead of a slick, cold