Crushing Croissants: A Croissant Recipe for Beginners

Croissants are French pastries made with yeasted dough layered with butter. This recipe is designed to help beginners practice creating the laminated dough without committing to a full recipe.   Croissants are humbling pastries. They’re flaky, buttery, delicate bread that can be made into sweet or savory snacks that you can find in any and…

Eye on the Prize: A Practice Maple-Walnut Pie

Maple-Walnut Pie is similar to the classic pecan pie but this recipe captures the flavor of maple syrup without the shocking sweetness of the holiday favorite. There’s something magical about a pie contest.  Some of the most humble, least competitive people get mixed up in the anxiety that only a serious challenge can incite.  It’s…

May Gray: Kalefornia’s Summer Soup

Caldo Verde is a traditional Portuguese soup made with collard greens or kale, potato and sausage. The Grubstake has been serving it to San Franciscans to warm their souls and to cure their hangovers for more than 50 years.  While the rest of the country is getting ready for sunny days and sweaty nights, San…

State Desserts: Carolina Killer Coconut Cupcakes

These coconut cupcakes are my take on the Ultimate Coconut Cake from Charleston’s Peninsula Grill. The original recipe is made up of 12 layers of cake between sheaths of custard; this recipe takes all of the same elements and shrinks them down to single servings.  South Carolina is full of surprises, not least of which…

Curry Love

This recipe is not an authentic curry dish, rather it’s a combination of my favorite Indian/Pakistani dishes. It condenses the dishes so that I can have my curries without getting overwhelmed by the amount of leftovers.  My love for curry is about as deep as my love for cooking. Its use of vegetables, legumes and…

Bucking Tradition: Sunbutter Buckeyes

Sunbutter Buckeyes are a nut-free version of the traditional candy revered by Ohioans and those who don the Scarlett and Gray every fall. If you don’t know what a buckeye is, you’re probably not from Ohio. Buckeye trees are found throughout the Midwest, but Ohio appropriated the buckeye tree as its own and The Ohio…

The State Dessert That Never Was: Peach Galette

The peach galette is a free-form pie. It takes all the usual elements of a regular pie to create a rustic pastry that celebrates the Peach State’s finest asset.  I’ve been thinking about working my way through all of the state desserts — you know, with my own twist. I was going to  start with…

Yearning for Yuba: A Noodle Experiment

Yuba is soy milk “skin” formed during the tofu-making process. It is packaged in sheets and can be cut into high-protein noodles to be used as substitutes for other Asian noodles. With my next sentence, I’m going to perpetuate a great big stereotype about eating in California. I went to a tofu tasting. It wasn’t…

Making Memories: Maple Rhubarb Tarts

One of the things I love about food is that it has the power to take us to times and places that might otherwise be forgotten.  It’s an all-sensory experience. You see its shapes and shades, feel its textures, hear its crunch and sizzle, smell the warm aromas and, of course, taste its layers of…

Conquering Quinoa: Fried Rice-Style Quinoa

 I’m a better baker than cook, but when I do cook, I try to make good food that’s good for me. That was actually the reason I started cooking in my 20s — I lived in New York City and I was surrounded by awesome food all the time, but I was spending most of…