all things food
For all the Ted Lasso fans out there, we’ve got good news: You can now enjoy the show’s signature biscuits—in ice cream form.
In advance of the season three premiere on March 15, Jeni’s Ice Cream is releasing a new “Biscuits With The Boss” ice cream …
For all the Ted Lasso fans out there, we’ve got good news: You can now enjoy the show’s signature biscuits—in ice cream form.
In advance of the season three premiere on March 15, Jeni’s Ice Cream is releasing a new “Biscuits With The Boss” ice cream flavor collab. Combining buttery sweet cream ice cream with the crumbs of Coach Lasso’s beloved shortbread biscuits, this flavor (much like the show) strikes the perfect balance of warming sweetness and salty bite.
All the goodness of a classic chicken pot pie, but without a finicky crust or long bake time? We’re into it. This chicken pot pie soup is creamy, oh-so-savory, and undeniably comforting. It’s the perfect meal for cooler months when you’re craving somet…
All the goodness of a classic chicken pot pie, but without a finicky crust or long bake time? We’re into it. This chicken pot pie soup is creamy, oh-so-savory, and undeniably comforting. It’s the perfect meal for cooler months when you’re craving something hearty but decadent.
Did we mention it’s gluten-free, dairy-free, and requires just 10 ingredients?
Gluten-Free Chicken Pot Pie Soup (Dairy-Free!) from Minimalist Baker →
Bake It Up a Notch is a column by Resident Baking BFF Erin Jeanne McDowell. Each month, she’ll help take our baking game to the next level, teaching us all the need-to-know tips and techniques and showing us all the mistakes we might make along the way…
Bake It Up a Notch is a column by Resident Baking BFF Erin Jeanne McDowell. Each month, she'll help take our baking game to the next level, teaching us all the need-to-know tips and techniques and showing us all the mistakes we might make along the way.
When your mother bakes like mine did, childhood is filled with no shortage of sweet memories: I grew up with warm loaves of bread, customized birthday cakes, and cookies so good they had a real reputation at school bake sales. But as soon as I moved away from home, I found that above all else, there was one of my mother’s specialties I was missing most: Her famous scones.
After a year and a half of living in a global pandemic, the world was desperate for a bright spot. Enter: Ted Lasso, season two. Even if you haven’t watched an episode because you refuse to download yet another streaming service, you’ve certainly heard…
After a year and a half of living in a global pandemic, the world was desperate for a bright spot. Enter: Ted Lasso, season two. Even if you haven’t watched an episode because you refuse to download yet another streaming service, you’ve certainly heard of the award-winning, feel-good show on Apple TV. But trust me, this one is worth seeking out. To quote the man himself, "I feel like we fell out of the lucky tree and hit every branch on the way down, ended up in a pool of cash and Sour Patch Kids." That’s how I feel about the 30-minutes of heartwarming television that we’re graced with every Friday.
We got even luckier recently because Apple TV shared the official recipe for Ted Lasso’s biscuits. And with the season two finale just days away, there’s no better time to time to test out out the famous Ted Lasso Biscuit recipe. But according to Ted, these cookies—“or biscuits, as y’all call them over here”—are not to be smothered in gravy. They’re best served with tea, aka garbage water. Bake a batch and soon enough, you too may be having Biscuits With the Boss.
The Perfect Loaf is a column from software engineer turned bread expert (and Food52’s Resident Bread Baker) Maurizio Leo. Maurizio is here to show us all things naturally leavened, enriched, yeast-risen, you name it—basically, any excuse for slatheri…
The Perfect Loaf is a column from software engineer turned bread expert (and Food52's Resident Bread Baker) Maurizio Leo. Maurizio is here to show us all things naturally leavened, enriched, yeast-risen, you name it—basically, any excuse for slathering on a lot of butter. Today, he’s discussing how to turn sourdough discard into tender drop biscuits.
Mixing flour, butter, and a leavener is the starting point for many great baked goods, savory or sweet. Flour provides the structure, and butter gives savoriness (and, of course, that sought-after flaky texture), while the leavener acts to lighten everything up. Adding buttermilk and some ripe sourdough starter brings a touch more tang and tenderness to the equation, giving my sourdough drop biscuits a little something extra.
Of all the books I own on French cuisine, Let’s Eat France is one of my favorites. First up, the book is huge. I don’t mean in terms of scope, which it is. But physically the book is enormous. Think the size of the tablet listing five of the ten commandments, and just as heavy. The book is 13+ inches (33cm) tall and clocks in…
Of all the books I own on French cuisine, Let’s Eat France is one of my favorites. First up, the book is huge. I don’t mean in terms of scope, which it is. But physically the book is enormous. Think the size of the tablet listing five of the ten commandments, and just as heavy. The book is 13+ inches (33cm) tall and clocks in at 5 1/2 pounds (2,5kg). Let’s Eat France certainly merits the heft; each page is crammed with interesting information, well laid out for reading, with plenty of places on the 431 pages for sidebars, anecdotes, photos, charts, asides, maps, and recipes.
You don’t often come across books on French foods that are this much fun. The French certainly have a jovial attitude about food, but usually in the written world, there’s more reverence than irreverence. There’s a lot of like about French food it’s fun to see someone like François-Régis Gaudry, and his friends who contributed material, have fun with the topic.
Continue Reading Let’s Eat France!...
A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we’re gue…
A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we're guessing you have those covered. Psst, did you hear we’re coming out with a cookbook? We’re coming out with a cookbook!
If I had to guess, I’ve baked over 10,000 biscuits, almost all right before or right after sunrise, depending on the time of year in North Carolina where I worked at a small, coffee-scented bakery called Scratch—exactly the sort of place to learn what separates a good biscuit from a great one.
The Genius Recipe Tapes is a weekly show from Food52’s new podcast network, featuring all the uncut gems from the weekly Genius Recipes column and video series. This week, Kristen spoke with chef, cookbook author, and TV personality Carla Hall. This tr…
The Genius Recipe Tapes is a weekly show from Food52's new podcast network, featuring all the uncut gems from the weekly Genius Recipes column and video series. This week, Kristen spoke with chef, cookbook author, and TV personality Carla Hall. This transcript has been edited and condensed for clarity.
As Kristen announced a few weeks ago, over the past few months, we've been hard at work on a fun, new project: The Genius Recipe Tapes—aka more genius, and now for your ears.
Thanksgiving is basically the Starch family reunion. Everyone’s accounted for, with stuffing, mashed potatoes, and pie crust all making an appearance at the big meal.
But between a showstopping turkey and all those dreamy side dishes, the bread&m…
Thanksgiving is basically the Starch family reunion. Everyone's accounted for, with stuffing, mashed potatoes, and pie crust all making an appearance at the big meal.
But between a showstopping turkey and all those dreamy side dishes, the bread—the root of this family tree—often gets pushed aside for another scoop of something more traditionally "festive."
Light, crisp and sweet with a hint of spices to balance them, these graham crackers are surprisingly easy to make and very moreish! Whenever we visit the States, my mum and I always buy a box of Graham crackers to snack on (and some to bring home to the UK!). They have such a light, airy texture to them and a strong scent of vanilla, it’s very easy to eat a lot of them in one go. What is the UK equivalent of a graham cracker? We don’t really have anything that is specifically like a graham cracker in the UK. In cheesecake bases where recipes indicate using graham cracker crumbs, we would typically use digestive biscuits. Digestives are slightly similar in that they are quite plain, wholegrain-y, crisp ‘biscuits’/cookies. They have a very different flavour and texture though so it’s not really the same thing (however they will do in recipes like the cheesecake base mentioned). What is the ‘graham’ in graham crackers? Unlike what me and Andy joke about, ‘Graham’ is not just some dude who realllly likes crackers. It refers to the specific type of flour – graham flour- used in the crackers. It’s a fine, whole […]
The post Graham Crackers (vegan option) appeared first on Izy Hossack – Top With Cinnamon.
Light, crisp and sweet with a hint of spices to balance them, these graham crackers are surprisingly easy to make and very moreish!
Whenever we visit the States, my mum and I always buy a box of Graham crackers to snack on (and some to bring home to the UK!). They have such a light, airy texture to them and a strong scent of vanilla, it’s very easy to eat a lot of them in one go.
We don’t really have anything that is specifically like a graham cracker in the UK. In cheesecake bases where recipes indicate using graham cracker crumbs, we would typically use digestive biscuits. Digestives are slightly similar in that they are quite plain, wholegrain-y, crisp ‘biscuits’/cookies. They have a very different flavour and texture though so it’s not really the same thing (however they will do in recipes like the cheesecake base mentioned).
Unlike what me and Andy joke about, ‘Graham’ is not just some dude who realllly likes crackers. It refers to the specific type of flour – graham flour- used in the crackers. It’s a fine, whole wheat flour which seems pretty hard to get hold of outside of the US. I just use a wholemeal pastry flour which has a low protein content to make sure the crackers are tender. You can’t use a wholemeal bread flour here as that will make the dough heavy.
In regular graham crackers, the flavour comes from honey, cinnamon and vanilla. I’ve found that the vanilla flavouring used commercially is an artificial vanilla flavouring which is particularly strong. So, if you want to mimic that specific flavour, you’ll need to get some of the clear vanilla imitation flavouring (e.g. this Wilton one). You can use a ‘real’ vanilla extract in the dough but it will taste less like the shop bought ones.
I’ve used golden syrup in these crackers instead of honey as I prefer the flavour and I like the very crisp texture you get in the end. I’ve tested them with a runny, light honey too and that works well (plus is easier to get in some parts of the world).
A dough is formed from dry ingredients of the whole wheat flour, cinnamon, salt, sugar and raising agents. I like to use baker’s ammonia (ammonium bicarbonate) as the raising agent as it provides the lightest, crispest texture to baked goods like this. However, you can use bicarbonate of soda as I know most people won’t have baker’s ammonia to hand! I add a lil bit of ground cardamom to the dough as well for a slightly spicy, background note.
We rub butter (or vegan butter) into the dry ingredients which coats the flour particles in fat, preventing some gluten formation once the liquids are added. That helps to give a nice ‘short’ (i.e. crumbly, snappy) texture to the crackers and prevents them becoming chewy.
Last of all, the wet ingredients – some syrup, a bit of milk and the vanilla. That’s mixed until we get a soft dough and then chilled so it gets less sticky and easier to roll out.
I like to roll the chilled disk out on a piece of baking paper so that I can get the dough really thin. I score the dough and then bake it straight on the same piece of baking paper. I also dock the dough before baking – I used a chopstick end (a la Bravetart) to get a more authentic look. You can use a fork to dock it though to speed things up! The docking helps the dough rise more evenly and become less puffy when baking. I bake the dough as one huge sheet so that as it spreads, the lines stay straight. If you cut them and bake the crackers as individual squares, the edges spread out and become less clean. This is also why I leave the uneven edges in place as the cracker bakes (plus it provides a buffer for if any of the dough around the edges darkens too much).
Once baked, you can finally snap the huge cracker along the score lines into lil squares! Pop them into an airtight container and they’ll actually stay crisp for ages – a few weeks at least.
- Make the dough in a food processor: combine the dry ingredients (as in step 1) but place them into the bowl of a food processor. Add the cubed butter and pulse together until no large pieces of butter remain. Add the syrup, milk and vanilla and blend until you get a soft dough.
- You can also use a light, runny honey in place of some/all of the golden syrup (although this won't be vegan).
- I add cardamom to the dough for a bit more of a fragrant flavour. You don't have to do this if you don't like it though.
Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!
The post Graham Crackers (vegan option) appeared first on Izy Hossack - Top With Cinnamon.