I’m a big fan of making pudding at home. It really is only slightly more work than using the stuff from a box, and you are rewarded with a wider choice in flavors and the ability to use higher quality ingredients. This …
Read More
Bumble downstairs on a Saturday morning. Brew strong coffee. Look in fridge. See buttermilk left over from making Brown Butter Cornbread. Sounds like muffins to me. Usually when I bake with bananas I either mash them …
Read More
When we had our first kiddo, family and friends helped out by bringing over food, doing laundry, and generally making it so we could stay in our pajamas and figure out how the heck to be parents. It was wonderful. …
Read More
In Mexico, there are a whole class of dishes called antojitos that are generally thought of as street food, though they may also be offered in smaller sizes as appetizers at restaurants. Most (all?) antojitos include a …
Read More
I stopped by Northwest Tofu the other day and came home with their beautiful pressed tofu, along with regular tofu (still warm) and fresh yuba. Casting about for a lunch I could throw together in just minutes, I tossed …
Read More
Yuba is a thin skin of tofu that is a byproduct of making soymilk. It is pulled in sheets off the top of the pot of boiling soymilk, much like the skin that forms on a pot of simmering cow’s milk. It can be made at …
Read More