Baking


April 9, 2015

MOTOism: Baking with Sake

by Moto Yamamoto

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. However, having heard the great news that Umami Mart is selling sake and beer, I couldn’t help […]

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. Citrus trees literally line all the streets — it’s amazing! Around every corner you’ll find another tapas restaurant, with tables scattered over cobblestones, beneath citrus trees. Even the cathedrals have citrus […]

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. Sweets like macarons and other delicate pastries are kicked up a notch or two once they enter Japan land. Its level of sophistication is nothing you will see here in the States. […]

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? Put a piece of charcoal in it. Due to its purifying effects, people in Japan take powdered charcoal as a daily supplement, and some people even say it saves you from radiation. There’s no […]

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! Arielle is a fabulous baker and this is her recipe for hamentashen. These cookies are traditionally made for Purim, a Jewish […]

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. I roll out some store bought pizza dough (from Trader Joe’s) and drizzle it with lots of olive oil. Then sprinkle with a good amount of zatar and a […]

March 28, 2012

Skankynavia: Rye Bread Layer Cake (FAIL)

by Anders Arhoj

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. A long time ago I remembered making a super delicious rye bread layer cake — crunchy, fresh and sweet with raspberry cream–but I couldn’t find the old recipe so I […]

March 5, 2012

ReCPY: Macaron = DV (Domestic Violence)

by Moto Yamamoto

Not that I’ve ever beaten anyone up, but I think macaron-making is somewhat similar to the mentality of a wifebeater’s wife. You get so fed up with the multiple failures, from all the physical and mental abuse, and you want to leave him, but when you are about to say goodbye for good, he becomes […]

January 16, 2012

Culinography: Winter Baking

by Erin Gleeson

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. Photo by Erin Gleeson.  

November 23, 2011

Skankynavia: Bitchin’ Brownies

by Anders Arhoj

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). To me, brownies should be heavy, soggy, small bricks of chocolate. This is a recipe I’ve been playing […]