Sometimes I wonder why homemade pie crust has a reputation for being so difficult to make. I'm often surprised to discover friends, who are otherwise proficient in the kitchen, continue to shy away from
Preheat the oven to 170C/150C Fan/Gas 3½. Grease a loaf tin with a little butter and line with baking paper. Tip the remaining butter and caster sugar into a food processor and blend for a few seconds.
A version of my favorite one-bowl chocolate cake becomes my favorite easy chocolate cupcakes. These are so good just as they are, you might be tempted to eat too many of them—even without frosting. But
We went to the same bakery every Sunday. It was a short drive from our apartment, a longer bike ride, an even longer jog. We ate ham croissants and rye cookies and seeded bread. We drank too much coffee.
Celebrate Yorkshire Day with the county's best recipes: curd tarts, fat rascals, liquorice and ginger beer
Yorkshire Day is celebrated each year on August 1, and this year the official festivities will be hosted in Ripon with a parade, live music and picnicking - as well as a civic service at Ripon Cathedral.
Look, I'm all for making traditional homemade-dough cinnamon rolls, but sometimes you just want the piping hot buns, dripping with butter and brown sugar, ASAP. When you're experiencing an uncontrollable
Author Notes: This recipe and headnote have been reprinted, with permission, from Sweet: Desserts from London's Ottolenghi (Ten Speed Press 2017). "However ambitious and discerning Helen's palate, this
Preheat the oven to 200C/400F/Gas 4. Mix the self-raising flour, oatmeal, wholemeal flour, caster sugar, baking powder and the salt in a bowl to combine. Add the butter and rub into the flour mixture it
So you have a sourdough starter, and all the joy (and woes) that it brings. You know how to care for it, both in the fridge and on your counter. You know how to (or at want to know how to) turn that starter
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.
BAKER’S SCHEDULE Thursday–Saturday: Feed your starter until bubbly and active. Saturday Evening: Make the dough, and let rise overnight. Sunday Morning: Shape the dough, let rise again, score, and bake.