Can you braid three strands? Then you can make babkallah. The very idea of babkallah came about because the recipe avoids the complicating twisting technique that gives babka its signature swirl. Claire Saffitz Read Quote
I made my first Yule Log as a culinary student in Paris, complete with the traditional chestnut filling, silky chocolate buttercream, and almost-too-adorable mushrooms. Since then, I’ve tweaked and updated both the recipe and the process – and I’ve definitely learned tips and tricks to make it easier. Claire Saffitz Read Quote
Heaven is a bowl of creamed herring and onions. Ditto whitefish salad. But the real object of my desire for all things gilled is gefilte fish. Claire Saffitz Read Quote
Only advanced bakers should endeavor to adapt non-vegan recipes to be vegan, or gluten-full recipes to be gluten-free. There are all sorts of tips and tricks when it comes to subbing vegan ingredients for eggs and dairy, but it’s tricky to say the least. Claire Saffitz Read Quote
The mild creaminess of cottage cheese makes it a perfect blank canvas for almost any flavor combination, savory or sweet. Since it’s so soft, I usually try to give it some textural contrast in the form of something crunchy. Brightening it up with acid is also a must. Claire Saffitz Read Quote
When the urge to bake strikes, it strikes hard and fast. You want to get in the kitchen and start breaking eggs right away, so it can be real buzzkill to find out that the recipe you’re using calls for room-temperature butter. Claire Saffitz Read Quote
For baked goods where lightness is a prized attribute – almost all cakes, some cookies – it’s important to start with room-temperature butter. Claire Saffitz Read Quote
I ate cottage cheese all the time growing up, but it wasn’t until I was in college that I became aware of the stigma surrounding it. Claire Saffitz Read Quote
One thing I hear a lot is that people feel less stressed out after they watch ‘Gourmet Makes.’ There’s a transference of their stress onto me. Claire Saffitz Read Quote
