I’ve been eager to bake with peaches since summer began. So I took a break from my geographic coordinates project the other day to prepare savory galettes filled with peaches and blue cheese. Read all about it in the Knockturnal. Continue reading Peach and Blue Cheese Galettes
On one of the hottest days so far this summer, I set out to prepare a dish more suitable for below-freezing winters in Siberia. As part of an effort to prepare baked goods from all corners of the globe, I’ve begun randomly selecting coordinates on Google Maps and preparing a bread or dessert recipe from that region. The first location … Continue reading Summertime Siberian Pizza
I’ve loved preparing breads and desserts from around the world for as long as I can remember, but often limit myself to exploring cuisines that have some connection to my own life. My mom grew up in Brazil, and I have fond memories of visiting my grandparents there one summer when I was 11 years old, so I’m … Continue reading Random Geographic Coordinates
In addition to this blog, I’ve been writing about my kitchen experiments on my friend’s website, The Knockturnal. Over the winter, I shared my go-to pizza crust recipe and a simple, no-bake dark chocolate bark recipe. More recently, I chronicled my adventures preparing mosaika tourta, the Greek equivalent of tiramisu, and doce de leite cookies inspired by … Continue reading Perfect Pizza Crust, Doce de Leite Cookies, & Mosaika Tourta
This month, I’m teaching students at the after-school program I work at how to bake breads from around the world. The biggest crowd-pleaser so far has been pretzel rolls, which have an interesting history (they were invented in the Middle Ages by European monks) and an unusual baking process. Before they go in the oven, the … Continue reading Pretzel Rolls & the pH Scale
Baker Without Borders 