Nick's latest book
More and more people are rediscovering baking bread from scratch at home. All you need is an expert book with failsafe tips to get you through your first experiments with yeast and “turning” the dough, and Nick Malgieri’s Bread provides you with just that. Read more.
December 11th, 2013
Once again, it’s time for holiday baking. Here are some tips to make cookie and other baking a pleasure rather than a chore. In the next weeks I’ll be posting some easy an delicious recipes for holiday treats you’ll love…
Choose you recipes well in advance. Make a list, then eliminate a third of the recipes. Paging through cookbooks looking for recipes makes us all overly ambitious.
Make a photocopy of each recipe – then you won’t have to bring books into the kitchen, especially if your counter space is cramped. And your books won’t get stained while you’re(read more)
September 28th, 2013
OLD-FASHIONED DEVIL’S FOOD CAKE
This is an American classic and this version is just about the best one I’ve ever tasted. A devil’s food cake should be very chocolaty and also very moist, two qualities that don’t often coincide. The icing is easy to make – I’ve simplified the method. In the past, it was prepared like a cooked meringue in which the egg whites are whipped and hot sugar syrup is poured over them. The method here combines all the ingredients and heats them over boiling water – it’s faster and more reliable.
Makes one 9-inch round 2(read more)
September 12th, 2013
This is just about the easiest and most foolproof jam to make. Adding some lemon improves both the flavor and the consistency of the jam. The added pectin from the lemon rind ensures good setting.
Testing jam for setting: Before starting to cook your batch of jam, put a small bowl or saucer in the freezer. Once the jam is a few degrees away from setting temperature, remove it from the heat and put a tablespoon of the mixture in the chilled bowl. Return it to the freezer for 5 minutes, then remove and check the temperature and(read more)