As you may have noticed, I’m big into altering recipes to suit the demands of my taste buds. Sometimes my forays into uncharted territory pay off handsomely– and sometimes I end up with a flat, dense brick that would make a better pie weight than edible cake. Luckily, Food52 just posted an article on recipe substitutions. I’m adding Alice Medrich’s authoritative guide to my bookmarks bar so it’s easily accessible. (Pay no mind to some of the earlier recipes on this blog where I blatantly ignore her rule on substituting liquid fats for butter. The olive oil cookies were initially a gloopy, greasy mess, but I’ve done the work for you! Now they’re perfectly crispy.)
Anyway, thanks Food52. You guys are always on point.