May 31, 2021
Becky Krystal
THE WASHINGTON POST – Talk about Asian noodles and you’re going to need to be more specific. In fact, there’s so much variety under this umbrella category it’s unfair to even lump them all together. Flat, round, thick, thin, wheat, rice, buckwheat, starch – there are so many types and so many ways to use them.
“The world of noodles is its own world,” said cookbook author Hetty McKinnon, whose new book,
To Asia, With Love, includes a chapter devoted to noodles. “There are lots of different noodles that can satisfy you in different ways.”
Fellow cookbook author Andrea Nguyen, author of
Your kitchen sink probably needs a little TLC Here s how to take care of it
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This challah relies on egg yolks, honey and fruit juice
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Tear-and-Share Drop Scones With Baked Berry Compote (Photo by Scott Suchman for The Washington Post)
Published May 25. 2021 7:21AM | Updated May 25. 2021 8:19AM
Becky Krystal
I adore the neat, tidy sides and stately height of a classic British scone.
But I don t always have the time or, um, free counter space to work butter into the dry ingredients and then roll and cut dainty rounds or even elegant wedges. I wanted a recipe that would help me satisfy my scone craving with less fuss.
It took a compressed viewing of the entire season of the absolutely delightful Netflix series Nadiya Bakes with former Great British Baking Show winner Nadiya Hussain to get the gears turning. One theme that consistently appears in both shows is the tear-and-share: Breads, buns, wreaths of rolls. The more rustic appearance of items baked into one another is a large part of the appeal - they re fun to look at, less fussy to make and informal enough that no one s going to hesitate to dig in. I wo