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…
Tag: Featured
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…
