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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.
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.)
- Alice gave us 5 ways to turn plain yogurt into dessert—and here's a sixth, I.R.L! Now if she'd only tell us how to make date syrup...
- More flours = more flavor—that's Alice's own advice. We're counting four flours in this (Not)Recipe—and it's inspiring us to tweak our own go-to cracker.
- 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!).
- What we don't know: How Alice has the patience to make all of these macarons. What we do know: She's powered by kale salad, too.
- 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.
- 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...).
- 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.
#rugelah #baking #figs #chocolate