New & NowNot RecipesFood52 App

What Baking Expert Alice Medrich Really Cooks

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Last week, we launched our new (Not)Recipes: Inspired by the way you really cook—without recipes, on the fly, using ingredients on hand in the fridge and pantry, and based on what you just feel like having—it's a way to share what you're making while you're making (or eating) it: all cooking tips, all the time.

So while expert baker Alice Medrich shares precisely crafted recipes for hamantaschen, chocolate mousse, and multi-layered cakes, it's not surprising that those aren't the foods she's cooking on any given Tuesday evening.

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Chocolate-Hazelnut Mousse

Chocolate-Hazelnut Mousse by Alice Medrich

Gluten-Free Sweet Potato Spice Cake with Cream Cheese Frosting

Gluten-Free Sweet Potato Spice Cake with Cream Cheese Fro... by Alice Medrich

Alice's posts on the app have shown she's just like us... well, kind of: We've already learned lots of tips, even from her simplest (Not)Recipes. Here's a look at what Alice is really eating for dinner (and dessert!)—and what she's taught us so far:

Join in on the fun—and stay up to date with Alice's latest cooking adventures!—by downloading the app here.

  • "Snipping parsley and garlic chives from the yard"—ah, to live in California! Here, Alice pre-salts her eggs, which isn't only good for seasoning: The team at Serious Eats has found that it helps the eggs retain their moisture and tenderness. (The salt prevents the proteins in the eggs from linking as tightly as they otherwise would during cooking.)
38c4466e 48b4 417c b639 1761346b1169  2016 03 21 08 07 54
Alice Medrich
Alice Medrich
38
Whisk a fresh duck egg with salt. Let rest while making coffee and snipping parsley and garlic chives from the yard. Heat evoo, add eggs and herbs, grate a little Asiago or parm over all.....either fold or disturb the whole business with a spatula. Breakfast for one, quick and good. #duckeggs #breakfast
2 comments
D422c342 78c0 41f5 b938 84b65b0adaf1  2016 03 19 14 07 54
Alice Medrich
Alice Medrich
12
Greek yogurt with bananas, tahini, date syrup....add strawberries and or toasted pecans. #DecadentSnack #SoNotSadSnack
2 comments
172a27b8 0e95 4805 a103 4021fe357d9f  2016 03 23 08 59 46
Alice Medrich
Alice Medrich
40
Pumpkin seed multigrain (brown and white rice flour, corn flour, oat flour) cracker with olive oil....still working on this! #crackers #glutenfree #wholegrain
3 comments
  • We wholeheartedly endorse the consumption of green beans as finger food, and Alice has endorsed the prominent place of olive oil in a baker's pantry. Here, she's using olio nuovo— fresh oil from the first pressing of the new olive crop, bottled without filtering and best used within 3 or 4 months. (Alice gets her bottle from California rather than Italy.)

    We also love the idea of using leftover almond dust to top vegetables (and if you make your own nut flours, you will too!).
02fcb7b4 a4fc 41bf 946e 325947e7b525  2016 03 19 10 46 46
Alice Medrich
Alice Medrich
19
Steamed green beans with extra virgin olive oil (olio nuovo when seasonally appropriate), fresh lemon zest and juice, sea salt. Sometimes add leftover toasted sesame seeds or almond dust that (if you are a pastry chef) might be lying around. Warm or at room temp, these are Good enough for company but frequently my #notsadlunch for one! PS when served as finger food, no need to top and tail the beans!
385d6a75 fd74 4c87 a881 c46c7776aabd  2016 03 21 16 20 06
Alice Medrich
Alice Medrich
39
It's macaron-perfecting day today. Stopping only for bowl of Kale salad for lunch. Must save appetite for Chez Panisse Parsi New Year's dinner tonight.
  • Yes, bench scrapers come in handy in the kitchen, but we'd never thought to use them like this! Clip out a small hole using a hole puncher, then wiggle your kale through so that the stems separate from the leaves.
083bfcda 5aaf 42c1 9f42 78dfbf5d5193  2016 03 19 19 20 42
Alice Medrich
Alice Medrich
10
No single purpose tools in my drawer (if I can help it!). This chocolate and pastry scraper doubles as kale de-stemmer....all you need is a hole punch. #dontbuysillygadgets #goodcooksimprovise #kalecaesar4dinner
3 comments
  • Reading the ingredient lists for this not-at-all boring turkey burger gave us many ideas for mix-ins—fresh mint, jalapeño, and ginger—at spring's first barbecue (or for dinner later this week...).
Ff1b1b73 986f 4823 a3d7 94189f72249f  2016 03 19 20 01 00
Alice Medrich
Alice Medrich
51
The makings of my fave turkey burger, Nulifer King's "Parsi Burger" from her book, My Bombay Kitchen: ground turkey, lots of fresh ginger, chopped onion, cilantro, parsley, you-can't-have-too-much fresh mint, jalapeño, and egg. I eat it with tahini sauce or harissa or siracha. Add cucumber raita and baked potato and you got the #besttvdinnerever
  • It's easy to forget versatile citrus, a lifter-upper of both sweet and savory foods. Alice adds orange zest to chocolate rugelach and lime juice to a soy sauce marinade for steak.
B48795bd 3a3a 4c5e 8b70 2d04709270f8  2016 03 23 09 28 48
Alice Medrich
Alice Medrich
47
Fig and chocolate rugelah: fill your favorite rugelah pastry with chopped dried mission figs, chocolate chips, cinnamon sugar, orange zest, tiny pinch of salt
#rugelah #baking #figs #chocolate
1 comments
E6f5e562 154f 4bc3 a73b 871d82ab5664  2016 03 23 21 14 51
Alice Medrich
Alice Medrich
39
Tonight's solo supper is bare bones version of my fave steak salad: escarole and treviso with garlicky (faux Caesar I call it) dressing topped with rare flank steak (briefly marinated in soy sauce, lime juice, garlic) cooked in smoking hot salted cast iron. Meat juices and a little Asiago grated over....Amen. #steaksalad #escarole
2 comments