Frank's Chocolate Chip Cookies
200g brown sugar
100g white sugar
115g (1 stick) unsalted butter, room temperature
4g vanilla extract
3g almond extract
2 eggs
7g salt
3g baking soda
3g baking powder
15g cornstarch
330g all-purpose flour
300g large chocolate chips (the bigger the better!)
Mix together the butter, brown sugar, and white sugar for 5-6 minutes until creamed and fluffy.
Add in vanilla extract, almond extract, eggs. Mix until combined.
Add flour, salt, baking soda, baking powder, and cornstarch. Mix until just combined and no white streaks of flour remain.
Fold in the chocolate chips.
Scoop dough into 2oz balls and put on a parchment-lined tray or freezer-safe container. (Dan’s note: ~1.5 inch - idk if that’s 2oz but it’s worked well) Cover and freeze for at least 1 hour but ideally overnight.
When ready to eat, preheat your oven to 425°F.
Once preheated, place frozen dough balls direct from the freezer onto a baking sheet, sprinkle with flaky salt, and bake for 10 minutes. (D: 11 min was perfect in my oven. not 13. that burned a few.)
Let cool slightly before serving. Cookies will come out bulbous, crisp on the outside but gooey on the inside. (D: made 26 cookies last time)
Source: Frank James
Chicken Vindaloo
1 1/2 tsp cumin
2 inch cinnamon stick
6 cloves
10 black peppercorns
1/2 tsp mustard seeds
1 1/2 tbsp coriander seeds
2 green cardamom
20 dried red Kashmiri chilies, soaked in 1/4 c malt/goan/red wine vinegar and 1/4 cup hot water
10 garlic cloves
1 1/2 inch ginger
2 lbs bone-in chicken or 1 1/2 lb boneless
1/2 tsp turmeric
1 tsp salt
oil
2 onions, finely sliced
1 tsp sugar
Grind all the spices (cumin through cardamom). I guess toast them first? Add the chilies, soaking liquid, garlic, and ginger, and puree. Marinate the chicken in this mix for an hour or overnight.
Saute onions until golden. Deglaze with a little water. Stir in the chicken, cook until done.
Source: https://www.indianhealthyrecipes.com/chicken-vindaloo/#h-recipe-card
Salt-brined fermented radishes
4 tbsp salt
2 tbsp honey
2 qt water
1 1/2 lb radishes
1 tbsp allspice berries
Dissolve salt and honey in water. Remove leaves and stalks from radishes, put radishes and allspice in the jar, covering with brine. Cover and ferment at room temperature for 4-5 days. They should be crisp, not mushy at all. Store in the refrigerator for up to a few months.
Source: Fresh from Poland by Michał Korkosz
2026 2025 2024 2023 2022 2021 2020 2019 2018 2017 2016 2015 2014 2013 2012 2011 2010 2009 2008