Get baking! 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,
Makes two 10" or six 6" round loaves Servings At Parachute in Chicago, this bacon-studded, potato-filled, cheesy sesame bread is served in 6" cast-iron pans; we adapted it to work in a 10". January 2015Print
Merrill's baby Clara is finally old enough to eat solid foods. Armed with her greenmarket bag, a wooden spoon and a minimal amount of fuss, Merrill steps into the fray. Today: A mother-daughter food ritual.
You've seen bubbly brunch drinks before, but this tart lime variation, served at San Francisco's Nopa (one of our favorite Bay Area brunch spots) is a bit unusual, made with herbal Green Chartreuse and
Buttery crepes with sweet cream and fragrant strawberries. Ingredients For the Crepes: • 2 eggs, beaten • 1 cup milk • 1/4 teaspoon vanilla extract • 4 tablespoon melted butter, divided • 1 cup (5 ounces)
Servings June 2011Print Ingredients 2 tablespoons butter 6 tablespoons Sriracha 3 cloves minced garlic 1 pound head-on shrimp 1 tablespoon lemon zest 2 tablespoons minced fresh mint 2 tablespoons minced
4 Servings August 2008Print Ingredients Flank steak 1 1/2 tablespoons fresh lime juice 1 tablespoon grapeseed oil or olive oil 2 garlic cloves, pressed 1 teaspoon hot chili paste (such as sambal oelek)*
Servings Print Ingredients 1 14-16 ounce container extra-firm tofu 3/4 cup Sriracha 1 tablespoon roasted sesame seeds plus more 1 tablespoon soy sauce 1 tablespoon white miso paste 3 chopped scallions