About Joanne Chang

Joanne Chang

Joanne Chang is the chef and owner of Flour Bakery in Boston. A Harvard graduate with a degree in applied mathematics and economics, she left a career in management consulting to pursue culinary arts—to great success. Flour has been featured in GourmetFood & WineBon AppetitThe New York TimesCondé Nast TravelerInc., and Boston Magazine and has received numerous Best of Boston awards. Chang has also appeared on the Food Network's Throwdown with Bobby Flay, in which her sticky buns proved victorious. She's the author of two cookbooks, Flour and Flour, Too.

Egg, Bacon, Cheese Breakfast Pizza Recipe

Breakfast Pizza

Pizza dough with all the makings of a proper breakfast on top. Seems like a pretty darn good reason to get out of bed to us.

  • Quick Glance
  • 45 M
  • 1 H, 20 M
  • 6
Onion Illustration

Caramelized Onions

Limp onions that take 20 minutes to soften are no substitute for the complex sweetness of these properly caramelized alliums.

  • Quick Glance
  • 25 M
  • 1 H, 25 M
  • 25
Hot and Sour Soup Recipe

Mama Chang’s Hot and Sour Soup

This is, quite frankly, the loveliest hot and sour soup we can recall ever experiencing, with none of that gloppy texture.

  • Quick Glance
  • 20 M
  • 20 M
  • 14
Milky Way Tart

Milky Way Tart

Can’t beat this Milky Way tart with a stick. It’s a Flour Bakery specialty, and no wonder: buttery crust, milk chocolate mousse, chocolate curls, and caramel.

  • Quick Glance
  • 45 M
  • 9 H
  • 4
Flour

Pâte Sucrée

This crust recipe from Flour Bakery in Boston is simple to make, buttery beyond belief, and is the perfect pal for rich fillings, as with the Milky Way Tart.

  • Quick Glance
  • 15 M
  • 2 H, 45 M
  • 2
Homemade Oreos Recipe

Homemade Oreos

These homemade Oreos aren’t the treats of childhood. These are intensely chocolate-y. Definitely a grown-up indulgence.

  • Quick Glance
  • 45 M
  • 4 H, 10 M
  • 7
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