Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
Friends, It's Here 🥐🥐🥐
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Friends, hello! Last week, I had mentioned I was in the process of updating a very old recipe on the blog: Nigella Lawson's Cheater's Danish Pastry/Croissant Dough. When I first discovered it, I found it revolutionary because it did not require the laborious lamination process used to make traditional croissants, yet it produced a pastry with that characteristic rich-but-light, exceptionally flaky texture. Unlike traditional recipes, this one calls for cold butter, and the dough comes together in minutes in the food processor (see recipe notes if you don't have one.) And while it does require a series of rolls and folds, it is not complicated overall. Over the years, I have used the recipe to make Nigella's cheese Danishes, a Tartine-inspired ham-and-cheese croissant, and a cheater's kouign-amann. I hadn't made the recipe in years, but, inspired by a recent conversation with a friend who loves to bake but finds pastry — croissants in particular — too intimidating to make at home, I revisited the recipe, adding notes, more accurate measurements, and updated photos. It now has its own space on the blog, and while you can use the dough to make all sorts of pastries, you can also simply make croissants, which are easy...
and so, so tasty: Friends, I know summer isn't everyone's favorite time to bake, but if you have a summer-baking bucket list in the works, I think this one should be included. It's easy, surprisingly fun, and I know you'll approve 🥐🥐🥐
Review of the Week
⭐️⭐️⭐️⭐️⭐️ "I pledge that I will never eat another salsa, this is that delicious. The balance of flavors is superb, and they are subtle. My heat temp also. Thanks!" — Nora 7 Recipes to Make Right NowPasta with Cherry Tomato Sauce
Charred Broccoli Salad with Dates and Almonds
Herby Chickpea Salad with Tomatoes & Cucumbers
Roasted Eggplant Salad with Cucumber-Yogurt Sauce
Farm Share Friends:
... it's here! The season of ALL the greens, herbs, radishes, and more. While I am no longer updating The Farm Share Newsletter, these posts from previous years may be helpful for your early shares of the season: Popular Right Now
You Are Loving These 3 Recipes ... Thank YouThank you to all who have ordered Pizza Night. If you haven't left a review yet, I would be so grateful if you did! 🙏🙏🍕🍕🥗🥗
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PS: All previous editions of this newsletter are available here. |
Hi. I'm Ali.
Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
Friends, hello. Earlier this week, my friend Serena Wolf's third book, You Do You, made its way into the world, and I have been poring through it ever since. Serena, if you are unfamiliar, writes the blog Domesticate Me, but in recent years, her focus has been on her virtual cooking club, which she started during the pandemic and continues to run today. Serena's gift as a teacher shines in the pages of this book. As I flipped through it for the first time, I bookmarked so many recipes not...
Good Morning, Friends. Nearly every week, I receive an email or a comment from someone lamenting that the bottom of their sourdough loaf is too tough. They love the crumb and the flavor, but, as one reader sweetly wrote recently, sometimes "the crust is a bit too crispy for my weak teeth." I get it! And I have a solution, but first, let's quickly review the process. For Dutch oven baked loaves, the loaf bakes covered for roughly 30 minutes, then uncovered for another 15 minutes. Forty-five...
Good Morning, Friends. Last weekend, when my sister arrived with her children, she emerged from her car holding a small brown paper bag. I squealed at the sight, knowing/hoping what might be inside: dozens of dirt-shrouded heads of her husband Tim's homegrown garlic. If you grow your own garlic or are lucky enough to be on the receiving end of someone else's, or if you buy it at the farmer's market, you know it is a far cry from what most of us can get for much of the year. It is gold....