I love galettes. They’re such a great way to practice making dough. If you’re looking for a sweet galette recipe, you can find a Peach & Fig galette recipe here. I love savory galettes because this tomato galette evokes the flavor of pizza, so it’s a pizza galette. The flaky pastry and the juicy, cheesy tomato mixture is just delicious. If you’re looking to work on your pastry skills, galettes give you a free rein because it doesn’t have to fit in a specific pan. All you need is a flat surface and the will to do it.
I never really cared for buffalo sauce until I moved back to the US. Enter these buffalo cauliflower bites. I’ve always liked wings and I love tangy, tart, acidic flavors. I add lime to my lime Topo Chico or my grapefruit lacroix. I used to eat limes as a kid as they are. So when I was oddly craving buffalo anything I just surrendered to the craving and made it. Here it is.
Burnt Basque Cheesecake is the easiest cheesecake to make and nearly impossible to mess up. This rich and creamy cheesecake is simply luxurious.
For almost a year now, I’ve been platonically in love with Sohla El-Waylly. Especially Sohla’s sticky buns recipe. There is something about the fearlessness in her approach to cooking that inspires me to be my best self. She is always encouraging the viewers of the youtube videos she’s in to “not let the dough boss you around” and her attitude towards tempering chocolate is something to admire, “it’s “nothing to fear!” A few months ago I decided to make dosas, heavily inspired by her thorough guide on serious eats and my interest in fermentation. So I made dosas. I had a little accident (my dosa batch exploded) so I dared ask Sohla via DMs. Long story short, she gave me some pointers and I ended up giving myself food poisoning. This was totally my fault…I learned the hard way that recipes are not suggestions, especially when it comes to fermenting legumes.
I suffer from that syndrome Adam Driver has. The one where he rather walk out of an interview with Terry Gross because she played one of his movie clips. We’re literally the same. You know sans the millions and the devastatingly handsome jawline. I empathize with the feeling that comes from of reading or hearing my own creative work, which is errr just yikes. Whenever I do I feel like looking back opens a huge can of worms so I try to never read anything after I post it.
All my life I’ve been making banana bread when I could be making banana cookies. So here’s the recipe for that!
These days, with everything going on in the world I’ve been cooking and baking much more than I normally do. Cookies, a big pasta dish, focaccia… To the point I’ve decided I’m going to start a curbside pickup service for my neighbors. Recipe below.