A conversation with experiences expert Christina Herbach about the intersectionality of desserts, design, and exploring the world more deeply.
Today is World Nutella Day! It's a silly day, in the way that Ice Cream Day is a day and Chocolate Chip Cookie Day is a day. There are more foods than there are days in a year, so a food rarely gets to claim a day as its own,
One of my golden rules of being a pastry cook is to never, ever be too good to make banana bread. No matter what level of baking you're at, you can always learn something from banana bread. It's a pastry that's stupefyingly easy, frustratingly difficult, and endlessly versatile. If you
I'd never made a galette de rois before because well, I'm not French nor religious. In California, these galettes were uncommon, and as of the last two years, 6th Jan has bleakly become the anniversary of the attempted coup of the American government. In Europe however, the 6th Jan retains
Good pastry derives from a good recipe. Great pastry relies on a good recipe plus a cook's intuition on how to use that recipe. How do you know when the dough is mixed enough, wet enough, dry enough, supple enough? How do you really know when it's really ready?
As a Californian, fall in London is strange. I come from a land without seasons and therefore without a sense of time. For my whole life, I relied on something else to signal that fall had begun, which doesn't exist in London—rows and rows of canned pumpkin.
Every since I started hosting Diwali dinner parties, I wonder what all millennial children-of-immigrants wonder: Am I doing it right?
Turning on the oven in a heat wave sounds straight up insane. But every restaurant right now is doing it; during we did it too. The thermostat would creep up and we'd watch, but only for a second because we had crostatas to bake. It was hot but the show must go on.
I know it's summer when the strawberries start tasting sweet.
When we moved to London, one of the first things I noticed (besides the fact that mask-wearing outside wasn't a thing, unlike my paranoid home of San Francisco) was fruit—everywhere. Crates and shelves and baskets gleaming with the most colourful fruits I'd ever seen in a not-tropical country. Radiant
"Have you been feeling stressed lately?" Duh, Madame Dentist. Who hasn't?? We're still in a pandemic, I'm cold 24/7 because I'm a weak Californian living in London, we're planning a wedding happening over 5,000 miles away, and I have at least one mini anxiety attack a day over
This year was just as dumpster fiery as the last. But we all love a good end of year wrap so here are my reflections on food and life in 2021. I'm also giving y'all recommendations for books, podcasts, and recipes that will pique your interest if you're looking for