Tag: baking
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lessons from a layer cake
2024 is positively flying by. As I look back at all the things I’ve made because of this project, I’m simultaneously impressed (15 cookies made, 4 of them self-developed!) and also a little discouraged (only 15 cookies? In the span of 8 months? That’s less than 2 a month!) However, one thing I knew going…
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white cheddar guava shortbread
I love markets. Be it your local grocery store, neighborhood bodega, Saturday-morning farmer’s market, international bazaar or mercado, the act of wandering these spaces brings me joy. When I walk into a market, all of my senses are bombarded. The sheer volume of things to see and touch, the bountifulness of it all, inspires a…
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goat cheese buckwheat linzer cookies with rhubarb jam
Every year, around late spring, one of my favorite ingredients emerges for a limited time only: rhubarb. The first sight of the bright pink stalks brings with it the reassurance that the mercurial weather of early spring (sunny and 65 one day, frigid the next) has passed and the anticipation of warm summer nights, rooftop…
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sesame-scallion shortbread squares from cookies: the new classics
So far in this savory cookie journey, I’ve encountered a wide variety of savory ingredient additions. In some recipes, seeds and nuts are responsible for providing an earthy, toasted quality. In others, alternative flours like buckwheat or corn introduce texture and complex flavors. Sometimes, dried chili peppers bring the heat. Other times, the addition of…
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peanut butter chili crisp cookies by zoë kanan
When I was originally doing recipe exploration for this project, one of the recipes that immediately intrigued me was a recipe published on Eater a few years back: Peanut Butter Chili Crisp Cookies developed by Zoë Kanan, a NYC-based pastry chef. Savory was in the headline which made it an obvious recipe for consideration. But…
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elote thumbprint cookies
Throughout this project, I’ve been keeping a running list of ideas for new recipes. The source of inspiration for each idea varies – sometimes I try a dish at a restaurant with a flavor profile I’m inspired to recreate, other times I outline potential applications for a new technique or methodology that I’ve learned. This…
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basil parmesan checkerboard cookies aka pesto shortbread
One aspect of this project which I’ve alluded to on a few occasions (here and here) is new recipe development. Coming up with and testing an original recipe has proven to be challenging, and so far, I haven’t made anything I felt was ready to share. Until now. Meet the first Savor Tooth Snacks original:…
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adobo chocolate chip cookies from mayumu
The chocolate chip cookie is the cookie archetype. Originally created by Toll House Inn owner and baking legend Ruth Graves Wakefield in 1938, the chocolate chip cookie (or as she called it, the Toll House Crunch Cookie) became an instant classic. Today, it’s what comes up when you type “cookie” into the emoji keyboard. It’s…
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lessons in recipe development: salted duck egg yolk + guava jam sandwich cookies
When starting this project, there was one aspect that left me feeling simultaneously sooo excited and also incredibly anxious: the prospect of developing my own recipes. While I have been known to make the odd tweak to a recipe here and there, I usually stick to the realm of substitutions: strawberries instead of blueberries, almond…
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black sesame shortbread from New York Times Cooking
This year, Lunar New Year kicked off on February 10th, ringing in the Year of the Dragon. In celebration, I wanted to make a cookie that incorporated flavors found in traditional Lunar New Year dishes. I settled on an old favorite: black sesame, specifically Genevieve Ko’s Black Sesame Shortbread from New York Times Cooking. I’ve…
Savor Tooth Snacks 