by Brian | Mar 5, 2020 | Recipes, Techniques
Here’s an idea from March 2015, and it shows why if you want breakfast, you’d be better off in Italy than anywhere else. This dish is deep and decadent. You might consider challah or brioche for the bread component here. Why skimp when you already have all...
by Brian | Oct 20, 2018 | Techniques
Suzi is a baking fool. It’s Friday and here in New York City she’s plotting the Saturday and Sunday baking schedule in our upstate test kitchen. What flour does she need, does she have, does she need to buy? Which recipes to tackle? What secret ingredients to use?...
by Brian | Sep 23, 2018 | Techniques
“You need to seal crackers up,” Suzen announced to me. The tone was a bit reprimanding. And I knew she was right but … But, how often do you open the wax paper container for a box of crackers, often with a knife or scissors, and then struggle...
by Brian | Mar 24, 2018 | Techniques
Suzi bakes bread. Lots of bread. At her cooking school, Cooking by the Book, guests are always greeted with appetizers and beverages. Those appetizers often feature the different sourdough breads that Suzi makes each weekend. Her sourdough starter is 24 years old and...
by Brian | Sep 11, 2016 | News, Techniques
There is something quite beautiful about a head of roast garlic. Complex. Just a little alien looking and even puzzling. Okay, I roasted it. Now what? You can spread that roasted garlic over bread and pair with wine. No, I would not just eat cloves of roasted garlic....
by Brian | Aug 12, 2016 | News, Really Simple, Techniques
As you can see, dinner was good. Really good. Fresh pasta, eggy and rich. Summer peas from the farmers market. Grated cheese from Italy. You don’t see the bottle of wine, but it was good too. Suzi and I made the pasta. We love that task and enjoy using...
