The first thing that hit me when I saw Mark’s recipe for No-Bake Fruit and Cereal Bars in his new book How to Bake Everything was that it sounded a lot like Rice Krispies Treats®, only with fruit and juice instead of the sticky marshmallow sauce for glue. If I went with a puffed whole grain—Khorasan wheat to be exact—the bars would have a similar texture and, with the fiber and small bit of honey for sweetener, they’d actually be a healthy and satisfying snack. Continue reading
In case anyone ever asks me what my favorite dessert flavors are (no one has yet), I have that answer ready, in descending order: lemon, caramel, almond.
If your list doesn’t look like mine, the Lemon Tart from How to Bake Everything is still worth trying. It’s also super easy to put together. It’s actually three different recipes from HTBE, which can all be made ahead of time and assembled right before you serve: Sweet Tart Crust, Lemon Curd, and Whipped Cream. Continue reading
Mark’s new book, How to Bake Everything, got me thinking about what makes a full-on go-to recipe. Topmost, it’s flavor—you take a bite and your first thought is WOW! Adaptability is also important; I like when you can simply swap ingredients in and out and the result is still delicious, only now in a totally different way. Easy changes are at the core of how Mark thinks about food and he’s extended this approach to develop variations for baking. Lastly, recipes I make again and again are always forgiving, even when I need to go rogue.
A perfect example is the book’s Lemon Cornmeal Cake. I absolutely love this cake: it goes together in less than 15 minutes, bakes up in 30, and you can serve it right out of the pan or flip it out onto a plate. It’s intensely citrusy and not too sweet, making it wonderful for snacking (meaning I don’t feel guilty when I eat most of it myself in a series of small slivers). The first time I made it just as written—well, not quite. I used my cast iron skillet as the pan and I “baked” it on my gas grill. It was fantastic. Continue reading
How to Bake Everything hit stores this week. Here’s a round up of the press coverage for this week and pre-publication:
Publishers Weekly, review, July 15
Library Journal, Editors’ Fall Picks, Aug. 19
Epicurious, included in fall cookbook preview, Sept. 9
Jewish Journal, review, Sept. 30
Redbook, two-page cookie feature, Sept. issue
Booklist, starred review, Oct. 1
People, apple pie recipe featured, Oct. 3
WNYC The Leonard Lopate Show, interview, Oct. 3
The TODAY Show, interview, Oct. 5
Boulder Weekly, feature, Oct. 6
NPR’s On Point, interview, Oct. 7
O, The Oprah Magazine, recipe featured, Oct. issue
When asked the defining question “Stones or Beatles?” I say Kinks. Given the choice between Oatmeal and Chocolate Chip, the answer is “Fig Bittmans.” So that’s the first recipe we’re featuring from Mark’s newest cookbook How to Bake Everything.
For such fancy-looking cookies, the scenario is supernaturally simple: Make the dough (which calls for brown sugar to give the crust a lovely caramel color and flavor). While it rests in the fridge, soften dried figs (I used a mixture of Black Mission and Turkish) in orange juice; purée. Mark has you divide the dough into four pieces so it’s easy to handle, then roll and fill.
Transfer each folded log to an ungreased baking sheet—seam side down—and into a 375dgF. When you open the oven door to check on them the first time, you’ll be amazed at how they’ve puffed up. And the fragrance! Cut them into “Bittmans” while they’re still a little warm and you can hear the crunch.
For a pro-like look I trimmed most of the ends (and ate them!). The combination of fig, orange, and vanilla is way better than anything out of a box. And you get at least two-dozen cookies in one batch so they’re hardly any more time consuming than other cookies. They’ll keep for a week in an airtight container but won’t last that long. So if you want to pace yourself, wrap a few in sheets of wax paper and freeze them in a bag. Then you can defrost a package in the microwave and eat them warm for breakfast. Just saying.
The recipe follows so you can try a batch, too. They’d be terrific for a Halloween party.
You can find the recipe here.
How to Bake Everything is now on sale, you can buy it here.
How to Bake Everything—a five-year work in progress, a book that brings the spirit of How to Cook Everything to the generally most intimidating segment of life’s most pleasant “chore”—hits stores this week (you can obviously buy it online too, right now). In celebration, you can find me on TV, radio, and the Internet discussing the book and answering baking questions:
TODAY, 1 pm ET / Leonard Lopate Show, WNYC / (Streaming here)
ALSO TODAY, 2:30 pm ET /Live Q & A, Twitter
Wednesday, October 5th, 8:30 am ET / The Today Show, NBC
Thursday, October 6th, 4:30 pm ET /Facebook LIVE with Food52
Tuesday, October 11th, 6:00 pm PT / Interview, Tom Douglas Radio (available online) / Seattle, WA
Thursday, October 13th, 10:00 am PT / Interview, Forum on KQED (available online) / San Francisco, CA
And I’ll be signing books and answering questions in many cities, maybe even yours:
Wednesday, October 5th, 7:30 pm / In Conversation with Rick Nichols / The Free Library of Philadelphia, Philadelphia, PA
Thursday, October 6th, 7:30 pm / In Conversation with Peter Meehan of Lucky Peach / Words Bookstore, Maplewood, NJ
Sunday, October 9th, 2:00 pm / In Conversation with Amy Scattergood, LA Times Food Editor / Skirball Cultural Center, Los Angeles, CA
Tuesday, October 11th, 7:30 pm / In Conversation with Steve Scher / Town Hall Seattle, Seattle, WA
Thursday, October 13th, 7:00 pm / In Conversation with Margo True, Food Editor of Sunset Magazine / Jewish Cultural Center of San Francisco, San Francisco, CA
Friday, October 14th, 3:00 pm / Uncharted: The Berkeley Festival of Ideas / Berkeley, CA
Sunday, October 16th, 2 pm / Book Signing at Market Hall Foods / Oakland, CA
I know that it’s officially fall but with the beautiful weather we’ve been having, I prefer to think that summer is still with us. It certainly looks that way in my local market, which is overflowing with beautiful produce, including these lovely lavender eggplant I decided to put in my basket. My husband had been asking for eggplant Parmesan for a long time (he still talks about the eggplant Parmesan his friend Dominick “Spike” Candido made when they were in college together). My idea was to do a freeform, unbreaded, version on the grill. Continue reading
Having a jar of quick pickles in my fridge makes my weeknight cooking both easier and more interesting. It’s a two for one deal: you get something delicious and crunchy that goes with almost anything, and you are 90% of the way to a finished dish. They’re a cinch to put together and will last throughout the week, at which point you can choose another vegetable to pickle.
In the few days since I made this batch of pickled fennel, I have: chopped up the fennel and mixed it with rice, along with some of the pickling liquid and olive oil; added the fennel to blanched fresh cranberry and green beans and dressed the mixture with pickling liquid, olive oil, and herbs; chopped the fennel and added it to a salad, and used the pickling liquid to make the dressing; eaten the pickles with cheese and crackers; added them to a sandwich. Continue reading
No one likes to waste incredible bread, especially me and my neighborhood baker Taylor Petrehn. Since he and his brother Reagan opened 1900 Barker in Lawrence, Kansas, last year—dangerously just two blocks down the street—my husband, Sean, and I have been enjoying perfect croissants, meticulously sourced and brewed coffee, and at least a loaf of bread a week. And I find ways to use every crumb.