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Hi. I'm Ali.

Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.

Featured Post

Free Bonus Recipes: Last Chance! 🍕 Blistered Sun-Gold Tomato Pizza, Roasted Red Pepper Dressing & More

Friends, hello! Today is the last day to get your free bonus recipes when you preorder Pizza Night 🍕🥗 In case you missed it, the bonus recipe packet includes: Blistered Sun-Gold Tomato Pizza with Crème Fraîche and Basil⁣ (pictured above... one of my favorites) Roasted Red Pepper Salad Dressing⁣ Mixed Greens Salad with Parmesan and Roasted Red Pepper Dressing⁣ The dressing recipe and salad are inspired by a salad I had at Ops in Brooklyn: You'll also get immediate access to the Neapolitanish...

3 days ago • 1 min read

Hello Friends, Earlier this week I made the buckwheat crepes from my friend Phoebe Lapine's new cookbook Carbivore. Though I have been wanting to learn how to make buckwheat crepes at home since enjoying them during a photography trip in Paris seven years ago, somehow I have not attempted to make them once. But the memory lingers strong: Phoebe's crepes are much more delicate, made with a mix of buckwheat flour and rice flour and a lower ratio of eggs than many recipes I've since compared...

7 days ago • 2 min read

Hello, Friends! I'm popping into your inboxes a day earlier than usual because I have a new-ish recipe to share before the holiday weekend. It's for roasted fingerling potatoes, an adaptation of a favorite old pan-seared recipe, one I learned to make 20 years ago and hadn't strayed from before a few months ago, when I wanted to make crispy potatoes for a crowd. In sum, the old recipe calls for parboiling; then pan-searing. The new recipe calls for parboiling; then roasting. The old method is...

15 days ago • 2 min read
A large pot of escarole and chickpea soup.

Hello Friends, Last weekend, finding myself with a surplus of currants, I decided to make a batch of hot cross buns. Over the years, many people have asked if they could add dried fruit to the hot cross bun dough, and I've always said yes — why not? — but I'd never actually tried with this particular recipe because I know my children would turn their noses. To be safe, I made two batches — one with currants and one without — which confirmed both suspicions: adding dried fruit worked...

21 days ago • 2 min read
A large pot of escarole and chickpea soup.

Hello Friends, Earlier this week a display of raisin-studded Irish soda bread at my local grocery store made me think of these lemony currant scones from the first Tartine cookbook. So I picked up a bag of currants, made the dough that evening, stashed it in the fridge, then baked the scones the following morning. One bite reminded me why I love them so: they're flaky, buttery, nicely lemony, and perfectly sweet. If you're looking for another reason to break out the good Irish butter, look no...

28 days ago • 2 min read

Friends, hello. Last fall, one of you — Michael, from Ireland — emailed me asking if I had ever come across a bread recipe that "includes porridge oats or what you might call oatflakes?" He noted: "It has been a traditional way of making bread here in Ireland." Attached to the email were several recipes for "brown bread" as well as a simplified version of one Michael said his teenage son bakes regularly. He also included some notes: "As you know Irish soda bread usually has a much thicker...

about 1 month ago • 2 min read

Friends, hello. After posting last week's brownie update, I received a few emails and comments about the pan, the common sentiment being: Do I really need to buy another pan? Since having shiny-topped brownie success with the aluminum Fat Daddio pan, I have not experimented with other pans, but some of you have. One of you — hey Brian 👋 — sent me the above- and below-pictured photos of the brownies made in an 8-inch USA pan (made of steel), a pan I love and have used for brownies in the past,...

about 1 month ago • 2 min read

Friends, where to begin? I don’t think I’ve ever been so excited to send out a newsletter. If you are new here, here’s a brief recap of this shiny-topped brownie mission: Three weeks ago, one of you left a comment asking how to get a shiny crust on these rich, fudgy brownies. I had some thoughts but posed the question here knowing you would have some ideas. Two weeks ago, I shared those ideas with you, and last week I shared the progress I had made thanks to your suggestions. Today, I am...

about 2 months ago • 2 min read

Friends, hello. This week I finally had a chance to experiment with the suggestions some of you made regarding how to get a shiny crust on my brownies. Many of you noted that heating the sugar sufficiently was important as was beating the eggs into the batter very well. I did this, and I also made a few other changes: I swapped in Droste's for Hershey's because one of you told me about the concerning levels of lead found in Hershey's chocolate, and I used 3 eggs as opposed to 4, my mother's...

about 2 months ago • 2 min read

Friends, hello. Thank you for all of your thoughts regarding the question I posed last week about how to ensure your brownies have a shiny, crackly crust. Here's a summary of some of the ideas you've passed along: Add a teaspoon of cornstarch. Use a darker, less reflective pan. Be sure to heat the sugar sufficiently. Be sure to beat the butter and sugar together sufficiently. Higher heat, shorter baking time. I'm so looking forward to experimenting tomorrow. More soon! Also: Apologies to...

2 months ago • 1 min read
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