Host Jeremy Hobson speaks with Here & Now resident chef Kathy Gunst about her new book, co-authored with Katherine Alford, “Rage Baking: The Transformative Power of Flour, Fury, and Women’s Voices.”
Makes about 24 cookies
Chocolate chip cookies are everywhere. And while I never tire of a good chocolate chip cookie, I wanted to take this classic to the next level. So I added tahini (roasted ground hulled sesame paste) and it hit the perfect note. The cookies are not overly sweet, and the tahini gives them a rich, nutty flavor, much like peanut butter but far more interesting. A sprinkling of crunchy toasted white sesame seeds and coarse sea salt is the perfect finishing touch. The dough can be refrigerated for at least four days or frozen for up to two months.
Beat the butter, tahini, granulated sugar, and brown sugar on medium speed in an electric mixer or in a stand mixer fitted with the paddle attachment for about 3 minutes, until fluffy and fully incorporated, stopping and scraping down the sides of the bowl a few times as needed. Add the egg, egg yolk, and vanilla and mix for 1 minute more.
Serves 6 to 8
Rebecca Traister, author of “Good and Mad,” provided so much inspiration for this project. We were so thrilled when she shared her recipe for this moist zucchini bread. It’s got the right note of cinnamon and has great texture — thanks to ground almonds. You can add other nuts or flavorings; Traister recommends ground walnuts and vanilla, or ground pecans and anise. It’s the ultimate breakfast bread or pick-me-up snack, served with strong hot coffee or iced tea.
Makes 6 puddings
“Sometimes, chocolate pudding is just what’s needed,” says chocolate expert and cookbook author Alice Medrich. “When you—or the people you love—need satisfaction, or comfort, or control over something, try chocolate pudding. This recipe is as easy as it gets with results infinitely better than anything made from a box. I have fancier recipes that call for fancier chocolate, but this one does the job impressively (and immediately), with three ingredients you probably have on hand.” We couldn’t have said it better. Try it. You won’t be sorry.
From RAGE BAKING by Kathy Gunst and Katherine Alford, published by Tiller Press, an imprint of Simon & Schuster. Copyright © 2020 by Kathy Gunst and Katherine Alford. All rights reserved.
This article was originally published on WBUR.org.