The colors of fall—rust, mustard, earth, dewy evergreen, are perhaps some of the greatest inspirations behind my recipes. This pumpkin spice latte yeast donut is as good as it sounds, and it makes for a wonderful activity with the kids…Read More
I love to use a mixture of flours in cases like these, when a biscuit-almost-scone-like component needs to shine, or at the very least, balance off the fruit. To me, rather than the filling, which I know is most folks’ favorite part of a pie based dessert, the biscuit is much more important, and therefore, should shine in utter, flaky perfection. Let’s just say that the filling is just that—the filler of the dish…Read More
Maeun-tang can be easily modified with different vegetables; it is a great dish to make when you have too much produce stocked in the fridge. Of course, fresh vegetables are always preferable, but if you have a vegetable that has a hearty texture and will soon be on its way out, feel free to throw it into the pot.Read More
Although there is no best way to make a good loaf of rustic bread, this is by far my favorite. It is nearly fool-proof thanks to the addition of tangzhong, a paste made of water and flour which is then cooked to a glue like consistency. This tangzhong provides an incredible crumb elasticity while improving the tenderness all the way out to the crust. Making your own loaf of bread can be such a satisfying endeavor, and one that I hope every home cook can learn to enjoy.Read More
In the Korean context of speaking, eating, and going on about your day, there are far more telling methods by which to express oneself. It is a kind of passion, a kind of detail in the speech and onomatopoeic sounds that few languages can own up to.
In this particular case, the word umami is a Japanese term which so perfectly describes the Korean word 구수한 맛 (ghoo-soo-hahn-maht). This fifth flavor profile is far more complex than the rest of them. It isn’t fully one thing or another, and yet it isn’t merely salty, either. It is an amalgamation of salty with a tinge of smokey, perhaps slightly fishy, and definitely a large quantity of glutamate flavors. Think miso broth, dashi stock, umma’s old dwen-jang-jjee-gae, fermented nutty loaves of bread, creamy cod roe.Read More
This recipe meets all the criteria for the perfect banana bread as well: it is unbelievably moist without it being too oily, the texture is what I liken to a spongy cloud—dense and airy simultaneously—and just as importantly, it only requires one large mixing bowl. Minimal dishes means more weekend baking projects! Although there’s an abundance of banana bread recipes that are claimed to be “the best”, this one can certainly find its place in your next baking project…Read More