When I went white water rafting a few weeks ago, my friend Kumi and I discovered a chestnut tree by the dock. We went nuts collecting them. Chestnuts come in prickly round shells with porcupine spines. My job was to stomp on them with my hiking boots to break them…
Gluten Free
Just a little sweet, crispy-crunchy wholesome granola you bake up in a single sheet! Breaking it up into huge pieces like this is SO fun. My mom even miscalled them cookies, but come to think of it, they can totally be super crunchy cookies if you want them to be.…
Dark yet surprisingly light, this fantastic chocolate gelato from Alice Medrich’s latest book, Flavor Flours, uses superfine white rice flour, a favorite of pastry chefs for thickening pastry creams, in the gelato base for a clean, singular dark chocolate flavor. As my quest for the best homemade dark chocolate ice…
Make this buttery, spoonable corn off the cob with zesty lime, sweet ancho chili powder, melt-in-your-mouth onions, and a sprinkle of fresh cilantro before summer is over! But first, let’s learn how to strip an ear of corn without making a total mess or wasting any of the tender germ,…
Red bean, adzuki bean, 红豆 or 赤豆, whatever you want to call it, this sweet and velvety bean pairs with sticky rice to make a silky chilled dessert for hot summer days. In China it’s often served with a scoop of strawberry ice cream. You can do the same. Mom said when…
Extraordinarily fudgy ice cream that’s gooey, intensely chocolaty, and date sweetened (surprise!). Inspired by Coop’s MicroCreamery’s OMFG Chocolate Ice Cream (named one of Boston’s best pints!), my riff tastes so similar Mark said if I had put it in a Coop’s tub in his freezer, he wouldn’t have known the…