Lauren Weisenthal's Profile
Website: http://www.eastvillagekitchen.com
Location: East Village, NYC
About:
Professional pastry chef and recreational writer.
Favorite foods:
Thai food, artichokes, Neapolitan pizza, pickles, cold-brewed coffee, local tomatoes, pie (all kinds).
Last bite on earth:
A perfect baguette, still warm, with butter and sea salt.
Most Recent Comments
- From Sweets:
Pie of the Week: Boston Cream Pie
@merryworld I'm a Mainer and a Sox fan
Lauren Weisenthal at 10:19PM on 05/10/12
- From Recipes:
Rhubarb Pie
@lexophile send it my way!
Lauren Weisenthal at 10:06AM on 04/27/12
- From Sweets:
Pie of the Week: Rhubarb Pie
@emgordo Yes, Samascott Orchards has it today at the Union Square Market, as per Twitter!
Lauren Weisenthal at 10:05AM on 04/27/12
- From Recipes:
Salted Chocolate Caramel Tart
@kriklaf you are absolutely right - there is a typo in the recipe. There should only be 5 ounces of flour (approximately 1 1/3 cup), 2 ounces of cocoa (approx 1/4 cup) and a pinch of salt. My sincere apologies for this error.
Lauren Weisenthal at 11:37PM on 04/25/12
- From Sweets:
Pie of the Week: Salted Chocolate Caramel Tart
@jean0 Yes, putting it in the fridge can cause it to harden, try leaving it out to come to room temperature before serving.
Lauren Weisenthal at 11:30PM on 04/25/12
- From Sweets:
6 Sweet Rhubarb Recipes We Love
Same here! And speaking of rhubarb, guess what's up next week for Pie of the Week...
Lauren Weisenthal at 12:13PM on 04/13/12
- From Serious Eats:
Our Secret List of Banned Words
@mcscajun Thanks for reminding us of where "fridge" comes from. I use that word all the time in my columns here at SE - the origin may be retro, but who the heck uses the word "refrigerator" conversationally?
Lauren Weisenthal at 1:27PM on 04/09/12
- From Sweets:
Sweet Technique: How to Make Bread Pudding
@scalfin it would definitely work as a sweeter version of matzoh brei, baked instead of fried. The only difference is that the ratio of custard to matzoh would be smaller (the bread soaks up way more of the liquid than the matzoh). Would be delicious with egg matzoh especially!
Lauren Weisenthal at 11:41AM on 04/09/12
- From Sweets:
Sweet Technique: How to Make Bread Pudding
@bloo totally agree with you here. Unfortunately, when the column is called "Sweet Techniques", I gotta go with the theme. I'm a huge fan of savory bread puddings, and the ratios of eggs and liquid are generally similar, made savory with the additon of cheese, herbs, meat, etc.
Lauren Weisenthal at 11:37AM on 04/09/12
- From Recipes:
Classic Challah Bread Pudding
@Safetydan totally not lost - in the accompanying article, I positioned it as something of an end goal for members of the tribe. x2 because the best bread of all for making the stuff happens to be challah!
Lauren Weisenthal at 11:32AM on 04/09/12
Recent Posts
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From Sweets
Sweet Technique: How to Make Tapioca Pudding
Posted by Lauren Weisenthal, May 14, 2012 at 8:00 AM
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From Recipes
Homemade Tapioca Pudding
Posted by Lauren Weisenthal, May 14, 2012 at 7:45 AM
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From Sweets
Pie of the Week: Boston Cream Pie
Posted by Lauren Weisenthal, May 10, 2012 at 1:15 PM
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From Recipes
Classic Boston Cream Pie
Posted by Lauren Weisenthal, May 10, 2012 at 1:00 PM
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From Sweets
Sweet Technique: How to Make Toffee
Posted by Lauren Weisenthal, April 30, 2012 at 8:00 AM
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From Recipes
Almond Espresso Toffee
Posted by Lauren Weisenthal, April 30, 2012 at 7:45 AM
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From Sweets
Pie of the Week: Rhubarb Pie
Posted by Lauren Weisenthal, April 26, 2012 at 10:45 AM
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From Recipes
Rhubarb Pie
Posted by Lauren Weisenthal, April 26, 2012 at 10:30 AM
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From Sweets
Sweet Technique: How to Make Shortbread
Posted by Lauren Weisenthal, April 23, 2012 at 8:15 AM
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From Recipes
Classic Butter Shortbread
Posted by Lauren Weisenthal, April 23, 2012 at 8:00 AM
Recent Favorites
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From Sweets
Pie of the Week: Sour Cherry Pie
Posted by Lauren Weisenthal, August 4, 2011 at 10:15 AM
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From Sweets
Sweet Technique: Cream Biscuits
Posted by Lauren Weisenthal, July 5, 2011 at 8:00 AM
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From Sweets
Sweet Technique: How to Make Pâte à Choux
Posted by Lauren Weisenthal, June 20, 2011 at 8:00 AM
