Food tips

When I see a recipe repeatedly I sometimes feel compelled to give it a try. Salted Tahini Chocolate Chip Cookies from Danielle Oron's Modern Israeli Cooking is one of those recipes. It was published in the New York Times a little over a year ago, then Food52 got in on the act and reprinted it as well.  Just recently David Lebovitz published his version of the recipe, which he had adapted and then raved that they were "some of the best chocolate chip cookies to ever come out of my oven." His goal was to make the cookies a bit more chewy and to increase the chocolate. Those are goals I thoroughly support. While I pretty much used his recipe, I took it a bit further. Instead of using one half cup of light brown sugar in place of one half cup of white sugar as he did, I used one half cup dark brown sugar. I also increased the chocolate. While Lebovitz uses chocolate chunks, I used chocolate chips and the whole bag, why not? It’s 12 ounces and 340 grams of semisweet choco...

If you’re familiar with the White Lily brand, you probably know it’s a Southern company, famous for flour that is used in biscuits. It’s been a very long time since they’ve introduced a new product, so they invited a bunch of mostly baking bloggers (and me!)  to come visit wheat fields outside of Spokane to learn about their latest venture—wheat flours with tracability and blends with red and white grape seed flour. Red and white grape seed flour from Whole Vine is blended with flour from Shepherd’s Grain and sold in 2 pound resealable bags . It’s designed to be an optimal blend, offering cup for cup replacement of all purpose flour. Plans are to offer it nationwide. Although the flour is a blend, each bag has a traceability code allowing you to see and learn more about a farmer whose wheat is in the specific bag. To produce the flour, White Lily partnered with Shepherd’s Grain, a cooperative that has roots in an 1888 farmstead farm. The goal of the company is to provide long t...