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Mar 16, 2025 | 
kitchenprojects.substack.com | Nicola Lamb |Brian Levy
Hello,Welcome to today’s edition of Kitchen Projects. Thank you so much for being here. I’m very excited to share this new edition of ’s Baking Remix (a column that dedicated alternative baking ft. recipes to accommodate gluten-free and vegan ingredients) just in time for St Patrick’s Day. I mean, if there was ever a time to knock up a batch of homemade Irish Cream, isn’t it now?
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Feb 11, 2025 | 
kitchenprojects.substack.com | Nicola Lamb |Brian Levy
Brian Levy is a writer and recipe developer. His debut book ‘Good & Sweet’ is available now. Brian writes a regular column on Kitchen Projects. Formal Assignment is his Substack.
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Nov 21, 2024 | 
msn.com | Brian Levy
Microsoft Cares About Your PrivacyMicrosoft and our third-party vendors use cookies to store and access information such as unique IDs to deliver, maintain and improve our services and ads. If you agree, MSN and Microsoft Bing will personalise the content and ads that you see. You can select ‘I Accept’ to consent to these uses or click on ‘Manage preferences’ to review your options and exercise your right to object to Legitimate Interest where used.
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Nov 21, 2024 | 
theguardian.com | Brian Levy
During the holidays, Thanksgiving included, many people crave familiar flavours, not cutting-edge cuisine. The recipes that follow do have a twist – they get most of their sweetness from fruit – but this apparent novelty is arguably rooted in tradition.
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Oct 27, 2024 | 
pressherald.com | Brian Levy
Nutrition-minded critics have noted for years that modern-day granola, given its sugar content, more closely resembles a dessert than the whole-grain, breakfast-appropriate health food that it often masquerades as. I embraced that argument by turning the stuff into my one-bowl Yogurt and Granola Loaf Cake. The deeply satisfying result confirmed my suspicion that granola might represent a shortcut for transforming a simple cake into one with complex flavors and textures.
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Oct 23, 2024 | 
sandiegouniontribune.com | Brian Levy
By Brian LevyFor The Washington PostNutrition-minded critics have noted for years that modern-day granola, given its sugar content, more closely resembles a dessert than the whole-grain, breakfast-appropriate health food that it often masquerades as. I embraced that argument by turning the stuff into my one-bowl Yogurt and Granola Loaf Cake.
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Oct 14, 2024 | 
publico.pt | Brian Levy
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Há anos que os mais preocupados com a nutrição têm notado que a granola moderna, dado o seu teor de açúcar, se assemelha mais a uma sobremesa do que a um alimento saudável de cereais integrais, adequado ao pequeno-almoço, como muitas vezes se disfarça.
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Oct 13, 2024 | 
washingtonpost.com | Brian Levy
Yogurt and Granola Loaf Cake. (Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)By Brian LevyOctober 13, 2024 at 10:00 a.m. EDTNutrition-minded critics have noted for years that modern-day granola, given its sugar content, more closely resembles a dessert than the whole-grain, breakfast-appropriate health food that it often masquerades as. I embraced that argument by turning the stuff into my one-bowl Yogurt and Granola Loaf Cake.
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Oct 11, 2024 | 
washingtonpost.com | Brian Levy
Democracy Dies in DarknessBy Brian LevyGranola’s toasted-oat flavor harmonizes with creamy, tangy yogurt in a loaf that yields a new way to enjoy a classic combination. Any crunchy granola that does not contain dried fruit will work, so it’s endlessly adaptable. Storage: Store in an airtight container at room temperature for up to 5 days, or freeze slices for up to 1 month. Reheat slices in a toaster oven, if desired. From cookbook author and pastry chef Brian Levy.
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Aug 15, 2024 | 
seriouseats.com | Brian Levy
Using high-protein bread flour in combination with autolyse creates a strong gluten network in the dough that traps small air bubbles for a light, chewy loaf. Incorporating a "golden paste" of egg yolk, oil, honey, and flour into the dough allows for proper gluten development. The option of an overnight fermentation in the refrigerator means that you can start and finish the challah on the same day, or you can divide the tasks between two days to accommodate your schedule.
