Food for the family
Brioche Wool Roll Loaf filled with Praline Gianduja. Mmmm. This soft and fluffy brioche is feathery-light, yet rich with eggs and butter and then filled with a rich praline gianduja. What is praline gianduja? Think "Nutella" but with lovely notes of caramel. Oh my.
Gianduja is a rich confection of hazelnuts, sugar and chocolate. ("Nutella" originated from gianduja!) But PRALINE gianduja is extra special because of the additional sweet complexity of caramel.
Thick, rich, meaty, REALLY, GREAT chili. It comes together quickly, simmers slowly for super flavor and tastes even better the next day.
The coffee ice cream is extra creamy and the chocolate shell is thin and snappy. Make these dreamy Coffee Chocolate Chip Ice Cream Bars even if you don't have molds. These thick, indulgent ice cream bars are easy and satisfying. Yum.
Wool Roll Bread is everywhere on Instagram. And no wonder. It's a beautiful thing to look at - so tempting with a lovely, crisp, striated crust over a soft, fluffy loaf bursting out of the pan. This wool roll bread loaf is made with my fluffiest milk bread recipe and is filled with cheese and brushed with garlic butter. But you can fill your bread with anything you like - sweet or savory.
These hotdog buns are soft and fluffy with a light crust and wonderful flavor. And the addition of tangzhong will help keep your hotdog buns soft and fluffy for days.
This pita bread is soft, chewy and stretchy. These pocket loaves have a wonderful taste and aroma and (thanks to tangzhong) will stay soft for days. It freezes well, too. Perfect.
Brown Butter Crack Pie Ice Cream is a decadent flavor, rich and chewy, with toasty, butterscotch-y chunks of toffee and bits of sweet-salty, oatmeal cookies in a creamy ice cream, heady with vanilla.
Potstickers are meaty dumplings that are steamed and then pan-fried until wonderfully crispy and chewy. They can be enjoyed as an appetizer or as a meal. They freeze well, too. This recipe includes how to make the wrapper as well as the filling. The beefy filling is juicy, savory and bold with soy sauce, Hoisin sauce and even a bit of gochujang for a just hint of heat. Serve with a gingery dipping sauce, if you like.
Reverse-seared steaks are cooked in a low oven to the perfect temperature and then seared for a great crust. Reverse-searing is THE way to cook your steaks perfectly every time.
