Blog Post & Recipe: Roasted Tomato & Basil Tart
Savory tarts are an all in one meal. Eggs, milk, and cheese come together in a flaky crust to create a delicious meal served warm or at room temperature.
Blog Post & Recipe: Adobo adoration
Adobo is perhaps the Philippines’ most popular dish, consisting of pork and/or chicken cooked in a pungent mix of vinegar and soy sauce. Don’t confuse it with the many other variations of adobo (a Spanish term that loosely translates into “marinade” or “dressing”), which range from a thick, chipotle-infused sauce in Mexico to a garlicky dry rub in the Caribbean.
Mom's adobo
Blog Post & Slideshow & Recipe: The Food Lab: The Science of Pie Dough
What I'm after: The kind of crust that's substantial enough that it doesn't sog-out from a juicy filling but tender enough that it flakes in your mouth into buttery shards. A crust with substance, but not chew. A crust that divides along deep faults into many distinct layers separated by tiny air spaces and that cracks when bent. A crust that is never leathery or pliant, but not so tender or crisp that it crumbles instead of flakes. And of course, it should have a deep butteriness coupled with a balanced sweet and salty flavor.
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