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…