Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
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Friends, good morning. Earlier this week at the grocery store, I passed a large cooler in the aisle filled with turkeys. I know it is late October. I know the holiday season is upon us. But still, somehow Thanksgiving always creeps up. Feeling slightly panicky, I did what any anxious girl would do: I made my pie dough! A double batch! And I think you should, too. Friends, won't it feel so good to check off this to-do? To go to sleep tonight knowing your pie dough is safe and sound in your freezer? Let's review: Measure your ingredients: Then use your food processor (or not) to make two batches, one after another, no rinsing in between. Go on, grab your butter, and pull out a few tea towels. It's the best feeling twisting up those towels and unfurling them to reveal two perfectly round discs: Find step-by-step and video guidance in this post for both making your dough and parbaking it:
Freeze your dough or make a quiche! Yesterday I froze two rounds and parbaked two for quiche. I love the Tartine quiche (bottom quiche in photo below), but my family all prefer my sister's quiche, The New York Times Quiche Lorraine, which she makes for them every time we visit. So I made both:
PS: Happy Halloween 🎃🦉 PPS: Peak fall? I took this photo Wednesday. Two days later, the leaves were nearly gone 🍁🍃🍂 Review of the Week
"Absolutely delicious. Low effort, high reward!" —Fiona 6 More Recipes to Make Right Now
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You Are Loving These 3 Recipes ... PPS: Perfectly Moist Pumpkin Bread... 'tis the season 🎃 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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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. I'm popping into your inbox today quickly with a reminder: If you make your pizza dough tonight, you can have a pizza party tomorrow 🍕🍕🎉🎉 And if you're having a pizza party, have you considered making pan pizza? And specifically grandma pizza? I can't sing its praises enough: The focaccia-style dough is effortless to make. It does not require delicate handling or skilled shaping. No parbake. You can assemble the pizzas hours ahead of time and bake them as needed. They reheat...
Friends, at last, the morning buns are here ☀️☀️☀️ This week, I ran two experiments. Up first: assembling the pan of buns, storing them in the fridge, and baking them in the morning. The result? Success! ✅ You do still have to remove the pan from the fridge at least 3 hours before you plan to serve them to allow them to fully proof and bake, but you could always remove the pan, then return to bed. Second, I sped up the timeline: On Thursday night, I mixed the dough, chilled it for 1 hour,...
Friends, good morning. It's shaping up to be a beautiful sunny Saturday, and I am so looking forward to it. ☀️ Let's get down to business. This week, the morning bun experiments continued, but before I post the recipe, I need to make one more batch, mostly to figure out how to actually make the buns so they emerge in the morning. I don't think it will be hard, but right now, they may as well be called evening buns. This week, I also finally updated this simple sourdough bread recipe, which...