This is just about as traditional as tradition gets. Save for the slight plot twist of maple syrup. Intrigued? You should be.
About 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 Gourmet, Food & Wine, Bon Appetit, The New York Times, Condé Nast Traveler, Inc., 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. @jbchang
Pear Turnovers
“Much more sophisticated than the turnovers from my childhood.” “Very subtly sweet.” That’s what folks are saying.
Fried Pork Dumplings
Call them fried pork dumplings, Chinese dumplings, or even potstickers. Whatever you do, don’t call them difficult to make. So much easier to make than you’d ever imagine.
Hakka Eggplant
Tender eggplant covered in a deeply flavored Hakka sauce that’s ready in a snap. Eating your veggies has never been so rewarding.
Breakfast Pizza
Baked pizza crust with all the makings of a proper breakfast on top. Seems like a pretty darn good reason to get out of bed to us.
Milky Way Tart
This tart remakes the famous candy bar with its milk chocolate mousse, chocolate curls, and luscious caramel drizzle. And it’s surprisingly simple to make.
Chinese Chicken Salad
Chinese chicken salad is just like those salads you get at the restaurants with the oranges and cashews and the lovely balance of crunchy and tender and sweet and savory.
Hot and Sour Soup
This is, quite frankly, the loveliest hot and sour soup we’ve ever had, with none of the usual gloppiness of takeout Chinese. And it’s on the table in just 20 minutes.
Rhubarb Brown Sugar Pie
Dare we say this is better than your mom’s rhubarb pie? We dare. This lovely rendition flaunts a lovely custard filling with sweet-tart rhubarb atop an impossibly buttery and flaky crust.
How to Caramelize Onions
So-called “caramelized onions” that take just 20 minutes to turn a limpid softness and a pale golden are no substitute for the complex sweetness of properly caramelized alliums. Here’s how to do it right.
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.
Homemade Oreos
These homemade Oreos aren’t the treats of childhood. These are intensely chocolate-y. Definitely a grown-up indulgence.