Category: Cooking

Do you aspire to make a Tandem quality pie at home? Well now you can get an access to the recipe for their pie dough along with instructions and tips from acclaimed Tandem baker Briana Holt.

This Thanksgiving, we’re not making pies at the Bakery but we are doing something that’s hopefully a little more useful. Instead, we’re offering Tandem Head Baker Briana’s go-to dough recipe in exchange for a donation that will go directly to supporting the good folks at Wayside Food Programs.

Yep—the same buttery, flaky dough that goes into each pie at Tandem Coffee + Bakery is now yours to make at home. Briana walks you through it in a video, plus you get a PDF with her notes, tips, and all the good nuggets she’s picked up over the years.

The secret is available for a donation of $5 or more to the Wayside Food Programs.

In the latest entry from Immigrant Kitchens, Lindsay Sterling learns how to make Russian Beef Tongue from Yulia Converse and Alla Zagoruyko (read the story, get the recipe and see the photos).

Most animal parts come so deconstructed from the whole that I don’t think of animals at all when I’m cooking. Steak tips are steak tips. Hamburgers are hamburgers. This is perhaps how I’ve lived as a meat eater, in a kind of denial: I’m not eating animals, I’m eating meat. But recently I came face to face with an animal part that threatened my usual delusion. At a recent family reunion, my brother-in-law, Tom, gave me a gift from Vermont: the tongue of his young grass-fed, organic heifer.

In the latest entry from Immigrant Kitchens, Lindsay Sterling learns how to make Indian Toor Dal from Shweta Galway (read the story, get the recipe).

I’d tasted dals from time to time in Indian restaurants and liked them, but never had the occasion to cook one. I guess I was intimidated. What were dals even made of? And how many kinds were there? It seemed like dozens,maybe even a hundred. I asked my Indian friend, Shweta Galway, if she’d show me how to make one. She said yes, although she had a funny reaction, like I asked her to show me how to make a glass of milk.

In the latest entry from Immigrant Kitchens, Lindsay Sterling learns how to make jalfrezi from Savita Nooreen (read the story, get the recipe and see the photos).

As we cooked, we talked. “Someone on the school bus asked me if we have houses or we live in caves,” she said in disbelief. “It [Pakistan] is the same as here,” she asserted. “It is a developing country,” she clarified, “Fifty to sixty years ago there was no connection with the rest of the world. The northern part had no schools. But now it’s just like Freeport [Maine]. We have schools, colleges, universities…”

In the latest entry from Immigrant Kitchens, Lindsay Sterling learns how to make Russian Beef Buns from Alla Zagoruyko (read the story, get the recipe and see the photos).