The book begins by outlining the various methodology around candying, with helpful charts and tips that lean more intuitive than overly technical. Then, the book dives into just what to do with all those candied treasures—and for that, Camilla has you well covered. Don’t miss the many whimsical hybridic pastries—think Stollen Pound Cake, Fruitcake Cookies, … Read more
Here is a nice traumatizing story that lives in my mind when I eat this dish. I’d always wanted a pet rabbit when I was growing up. One lucky day, my grandmother finally bought a rabbit at the Vietnamese farmer’s market in our neighborhood, where a vendor sold live ducks, chickens, and rabbits. I held … Read more
Filling Step 1 In a medium bowl, add 4 large egg yolks. Set beside the stovetop. Step 2 In a blender or food processor, puree 25 oz. (715 g) fresh pineapple, cubed, until smooth. Step 3 In a large saucepan, whisk together ½ cup (120 g) water and ½ cup (66 g) cornstarch. Whisk in … Read more
Step 1 In a medium bowl, whisk together 1¼ cups (156 g) all-purpose flour, 1 tsp. baking powder, and ¼ tsp. kosher salt. Step 2 In a large bowl, using a hand mixer, beat 1 stick (113 g) unsalted butter, melted and cooled completely, and ⅔ cup (133 g) granulated sugar on medium-high speed until … Read more
Tamagoyaki, classic Japanese omelets, are light and lightly sweet (some store-bought ones are very sweet!) but commonly served as a side dish rather than as a dessert, traditionally with soy sauce and some grated daikon radish. What sets tamagoyaki apart from Western omelets, besides their sweetness, are their beautiful layers. The egg is not scrambled; … Read more
Step 1 In a medium bowl, whisk together 2½ cups lukewarm water, 1 (¼-oz.) envelope active dry yeast (2¼ tsp.), and 2 tsp. honey and let it sit for about 5 minutes. After that it should start to look foamy; if it doesn’t, then it’s likely your yeast is dead and you need to get … Read more
As Epicurious editors, we have a bounty of cookbooks stacked in our kitchens—and usually our living rooms and bedrooms too—new and old ones that we keep coming back to. We turn to them to get dinner on the table, bake a sweet treat, and learn something new. Here are the ones we’re especially excited about … Read more
Every family has its own preferred ratio of spices in their chai masala. I like my chai to be a bit heavier on the cardamom and ginger side! For this chai masala, I freshly grind all the spices before blending them together. I use this chai masala quite a lot for baking, but you can … Read more
Step 1 Bring a large pot of salted water to a boil. Add 6 oz. (170 g) jumbo pasta shells and cook for 2 minutes shy of al dente according to the package directions. Drain, then spread onto a sheet pan until cool enough to handle Step 2 Preheat oven to 350°. In a food … Read more
We won’t sugarcoat it. This old-fashioned fudge recipe will test your willpower. First, it has no modern tricks to hide behind—no sweetened condensed milk or marshmallow fluff to make easy work of it. Second, you’ll have to beat it with a wooden spoon for about 6 minutes; not long in the grand scheme, but eons … Read more