Chocolate chip cookies sound basic, but baking them from scratch can be tricky. Even a tiny misstep can result in dried-out, crumbly, hard-as-rock cookies or, worst of all, cookies that are mushy and raw in the center yet somehow burnt to a crisp on the edges. Remi Hayashi Girouard, pastry chef and co-owner of Goody Goodie Cream & Sugar in San Francisco, has a few simple rules for how to bake chocolate chip cookies the right way, every time.
Wonderfully crisp around the edges and chewy in the middle, these soft whole-grain cookies are just 105 calories each. Bonus! We tell you the trick making safe, edible cookie dough.
Basic Vegetable Soup
This soup is an equally wonderful way to use up all the leftover veggie odds and ends in your fridge, or to celebrate the freshest produce in season by buying it specifically for the dish (and if you get a CSA box, it can serve both purposes). Whatever vegetables you use, this is an easy, nutritious, and delicious meal, and endlessly customizable. Fresh pesto makes a great, vibrant garnish, but you could also simply sprinkle on a bit of grated Parmesan and cracked black pepper.
Quick Bites: Richard Blais
Check out restaurateur, Top Chef winner, and cookbook author Richard Blais's honest opinions on a variety of ingredients (like ramps, sea urchin, and bacon), see if you agree with where he sides on classic food debates like cake vs pie and milk vs dark chocolate, and find out which kitchen tool you can pick up for a lot cheaper at a pet store.
Behind The Business: Richard Blais
Richard Blais talks to Chowhound about being a TV chef, restaurateur, parent, and cookbook author.
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