Expert baker Christina Tosi, of Milk Bar fame, shared with us this recipe for her amazing and world-famous chocolate chip cookies. Find more delicious recipes at Christina's website.
Skirt steaks come from two different muscles and are sometimes labeled as inside skirt steak or outside skirt steak. The more desirable outside skirt steak measures 3 to 4 inches wide and 1/2 to 1 inch thick. Avoid the inside skirt steak, which typically measures 5 to 7 inches wide and 1/4 to 1/2 inch thick, as it is very chewy. Skirt steak is most tender when cooked to medium (130 to 135 degrees). Thin steaks cook very quickly, so we recommend using an instant-read thermometer for a quick and accurate measurement.
Rich and decadent, the recipe for these luxurious cookies was the result of a visit to Café Ilio, an artisan chocolatier in northern Tehran, run by husband and wife team Sahar Hossein-Najari and Mehrdad Aghameeri. The pair spent six years travelling around Belgium, France and Italy, honing their craft, before introducing Iranians to the wonders of fine chocolate, incorporating traditional ingredients – like saffron, pistachio and cardamom – into a whole new world of truffles, macaroons, jams and cakes. Thanks to their winning combination of dark chocolate and sour cherries, these cookies are loved by adults and children alike.
American's Test Kitchen shared this recipe with us as part of their recent muffin tins equipment review.
Very popular in South China to serve to the guests as a snack during the Chinese New Year. It is so named because the round dough balls, when deep fried, will crack open like someone laughing. It carries a meaning of being able to laugh throughout the year.
Get the leavening right and you'll have lighter, finer textured cakes.
Moist, dark, spicy, but not too sweet, this is classic gingerbread. My addition of black pepper is because it was a constant ingredient in gingerbreads of the past. It sparks the other ingredients.
Adapted from A New Way to Cook by Sally Schneider (Artisan, 2001). Copyright 2001, Sally Schneider.
Pepsi, peanut butter and miniature marshmallows -- what could be better?