Baking


April 9, 2015

MOTOism: Baking with Sake

by Moto Yamamoto

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Hi, I am back. It’s been quite a while since I last posted. Umami Mart has been crazy for Kayoko and Yoko, and I’ve been creating recipes non-stop and teaching cooking classes which has been occupying most of my time.

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November 11, 2013

The Forest Feast: Orange Galette

by Erin Gleeson

Hola from España! To celebrate finishing the cookbook (yay!), we headed to Andalusia. We rented a little apartment in Sevilla which is such an idyllic town.

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May 7, 2013

MOTOism: Artful Deco Roll

by Moto Yamamoto

The craze for sweets in Japan is so peculiar. There’s always, “This Year’s #1 Dessert!” which will inevitably be forgotten about next year.

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March 26, 2013

MOTOism: Baking with Charcoal Powder

by Moto Yamamoto

You know what’s inside your Brita filter, right? Charcoal. You know the best way to keep the fridge from smelling bad?

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February 25, 2013

The Forest Feast: Hamentashen for Purim

by Erin Gleeson


Jonathan’s brother and his wife Arielle came to visit last weekend from New York. The weather was gorgeous so we did a little late afternoon baking on the deck with a glass of wine!

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September 24, 2012

Forest Feast: Zatar Flatbread

by Kayoko Akabori

Zatar (sometimes za’atar) is a Middle Eastern spice made up (usually) of a blend of salt, sumac (a tart red dried fruit powder), sesame seeds and thyme.

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March 28, 2012

Skankynavia: Rye Bread Layer Cake (FAIL)

by Anders Arhoj

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So this weekend I was having a few people over for a potluck birthday party and I took it upon myself to make the dessert.

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March 5, 2012

ReCPY: Macaron = DV (Domestic Violence)

by Moto Yamamoto

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Not that I’ve ever beaten anyone up, but I think macaron-making is somewhat similar to the mentality of a wifebeater’s wife.

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January 16, 2012

Culinography: Winter Baking

by Erin Gleeson

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Baking chestnut cake dusted with powdered sugar and pine nuts. This was taken as part of an assignment for Edible Brooklyn to accompany an article on chestnuts.

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November 23, 2011

Skankynavia: Bitchin’ Brownies

by Anders Arhoj

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Brownies come many a kind — I like these particular ones because they’re very light and discrete in flavour which means you can eat the whole cake and not feel overstuffed (even though you most certainly will be).

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