technique – LeSauce

burmese shan tofu, fried

Only you reading this can call me on it when I nod as if I've always known and say "Well, chickpea tofu? That's so Burmese."

weekend class: homemade pita

I made and kneaded my dough at midnight, while paying more attention to The Californians sketch on SNL, and, I don't mind telling you, a little tipsy.

hoppers & egg hopppers

A rice-flour pancake made special with the addition of eggs and a lacy crust.

true food colouring

Just a reminder that all of the colour you need to dye Easter eggs can be found in your food.

creating creme fraiche

2 c heavy cream + 3 tbs of buttermilk. Add them together. Walk away. The end.

the original dry gin martini, in a stunning glass

Apparently the original dry gin martini called for a lot more vermouth than I think belongs in mine.

some day, homemade string hoppers

I am just as fascinated today by the humble string hopper press as I was when I was a kid. Like a Play-Doh tool for grown-ups!

just right for tonight: rice cooker congee

So easy that there's hardly a recipe to speak of. Don't worry about not having anything to flavour the water, congee can be made with nothing more than salt, and if you don't have a rice cooker with a congee setting, check out this simple stovetop recipe for the rice-water proportions you should use.