by Brian | Jun 25, 2017 | Recipes
In Breakfast Bowls, Caroline Griffiths suggests better and more complex ways to dive into your breakfast. No more corn flakes for Caroline. There are dishes here from around the world as this Australian based writer demonstrates the diversity of breakfast. In...
by Brian | Jun 24, 2017 | Recipes
Here’s a bread secret. Those croissants you love? Get them as soon after they are baked as possible. After about four hours, they are not the same. They may still be good, but they will not be great. If they have been sitting in the bread case of your local...
by Brian | Jun 23, 2017 | Recipes
When you see an onion, what do you think? A thick slice on top of a burger with melted cheese drizzling down. Thins fragments in a salad? Marmalade? Oh, surely not marmalade. Whatever would you do with onion marmalade? A lot. In his book Bread Nick Malgieri offers...
by Brian | Jun 22, 2017 | Recipes, TBT
It’s summer. Happens every year, mostly. As long as you don’t live in Seattle. From a few years ago, here’s an intense summer dip. No onion soup mix here. Real, natural, ideally out of your garden ingredients. Bribe is such an ugly four-letter word....
by Brian | Jun 21, 2017 | Recipes
This recipe comes from Gail’s Artisan Bread. Roy Levy and Gail Mejia wrote this cookbook based on their bakery experiences in London. The intent was to provide great [aka French quality] bread in a town that was not famous for its bread baking. The first store opened...
by Brian | Jun 20, 2017 | Dessert Digest, Recipes
Too often we knock off cookies as quickly as possible. A pan of brownies. A tray of dollops of chocolate chip batter. Fast and furious. I know: a cookie pang requires speed. Cookies can, and sometimes should, be made differently, with a more subtle attitude. Think of...
