For months, Alex Talbot, one half of the duo behind the ingenious blog, Ideas In Food, has been telling me I had to try the chocolate pudding from their new book. The entire pudding is assembled, and the eggs cooked and thickened, in a blender. The texture, spun by tapioca flour (rather than cornstarch) is otherworldly, he promised.
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Talbot’s and Aki Kamozawa's recipe satisfied every wish. Merrill compared its richness to Italian hot chocolate. Another food52er described its texture as having the bouncy elasticity of diner pudding. It was sleek and charming, not at all daunted by the demands of satisfying childhood memories.
Adapted from “Ideas for Everyone” by H. Alexander Talbot and Aki Kamozawa
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.