Professional Techniques & Classic Recipes Perfected for Home Kitchens
What can I say about this phenomenal no-knead skillet focaccia? It’s amazing. It’s so simple to make. No Knead bread is nothing new and the concept was developed by Jim Lahey, the owner of Sullivan Bakery in New York City. Instead of kneading, this method uses long fermentation process to […]
I’m using 1:1 ratio of flour to butter which is favoured by pastry chefs. It takes all of the guess work out of this dough, allows room for error and eliminates the need to use highly processed, filled with trans fats, shortening. Once you make this and see how easy […]
I’m pulling all the stops with this cake, taking on a new take with this old fave! I’m melting dark chocolate directly into the batter, I’m using simple syrup that professional bakers swear by and on top of that, I perfect the step by step technique that will result in […]
The reason I say “Greek-Style” is that this salad includes lettuce. Although, we often get lettuce when we order Greek Salads in many restaurants, the traditional Greek Salad does not have any lettuce in it. Traditionally, Greek Salad is a simple combination of juicy tomatoes at the peak of their […]
There are so many cheesecake recipes and I don’t mind experimenting with different flavour combinations, no bake versions, cheesecake bars, etc. but when it comes to a classic baked New York Style Cheesecake, there’s only one recipe that I do not dare to change. This iconic American version has a […]
You can make a very good flavourful chili with simply ground beef, beans, a can of tomatoes and some spices by using the right techniques. And sometimes, for a simple weeknight dinner that’s all you need. There are ways, however, to take this dish (or any dish for that matter) […]
Well, it’s a toss up. Both, my mushroom and French onion soups, have very deep savoury umami flavours from all the caramelization that takes place. I feel this soup does not require any additional praise. It honestly speaks for itself. It’s so deeply rich and flavourful that it deserves its […]
I first saw this cake during my college days, in late 2000s, I believe. I collected any and all interesting or vintage recipes (actually I did that for as long as my memories go back.) The Cooks Illustrated headline stated: “This cake’s allure is the moistness it acquires after being […]