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I’ve been wanting to try my friend Lauren Ko’s geometric spoke pie design for a a while now. We first met in 2018 at her spoke pie class in Portland and again for brunch in New York City, where she was very hush hush about her trip (to film an episode of Martha Bakes, NO BIG DEAL). Fast forward to 2020 and her pie creations are now in print, a debut cookbook called Pieometry, with her signature spoke pie design on the cover.
During quarantine, I tested two buttermilk biscuit recipes. I wanted height and flakiness and both of these recipes achieved that. Fox in the Snow Cafe’s biscuits are more traditional with the classic buttermilk flavor that wouldn’t compete with other dishes during Thanksgiving. Chef Mei’s Cheddar Scallion Biscuits will give you the crisp edged, impressive layered look on the cut sides. I prefer them eaten on their own because they have so much flavor from the cheddar and scallions. Both recipes can be prepped ahead.
I have been wanting to try Flour Bakery’s sticky buns recipe. I first discovered the iconic pastry watching an episode of Throwdown with Bobby Flay and Chef Joanne Chang won. I have yet to visit the Boston bakery, so, until then, this recipe will give me a taste of what I’m missing.
They say you should never grocery shop without a list but at the farmers’ market anything goes. I browse and taste until I’ve found sweet, ripe fruit that I like and figure out what to do when I get home. On a recent trip, I was drawn to a table blanketed with green and purple figs. The Kadotas (green ones) had the most beautiful pink interior and they were perfectly sweet. I knew I wanted to use them fresh vs. cooked, so they ended up being the topping for these cheesecake bars.
