The many uses of cauliflower continue to surprise me. I put cauliflower in pizza, pasta and salad. There are the easy choices of roasting and steaming.…
Pan integral, in Spanish-speaking countries, is bread made with a significant amount of whole wheat flour. I’m always in search of breads with a high percentage…
Choco Pan de Coco features prominently in Bryan Ford’s New World Sourdough. If you let flour and water sit long enough, it will ferment and adds…
breakfast/ cheese/ classics/ Other Breads/ quick bread/ Ruth Reichl/ Side
Cheddar Scallion Drop Biscuits for Breakfast
Biscuits are a classic breakfast bread in the American South and buttermilk is a classic baking staple. I can confidently say that the store-bought biscuits are…
Bake/ David Lebovitz/ Dorie Greenspan/ Levain bread/ sourdough
Summer Vegetable Tian | Everyday Dorie
Not my first rodeo when it comes to tian. Tian refers to both the pottery casserole in which the dish is cooked and the dish itself.…
I need some burger buns to go with veggies burgers I’m making; so they have to be easy. I find this recipe on the King Arthur…
Dorie Greenspan/ Fry/ King Arthur Flour/ Pantry essentials/ quick bread/ Simmer/ year round/ Yeast bread
Three-Pepper Veggie Burgers | Everyday Dorie
I make a three pepper veggie burger instead of a conventional beef burger because we generally prefer a plant-based diet. Now the challenge becomes whether I…
I want a sourdough bread that’s rugged and pairs well with rich toppings like cured salmon, smoked cheese or hummus. Perhaps a take on the Nordic…
Chad Robertson/ Guide to Making Sourdough Bread/ Jeffery Hamelman/ King Arthur Flour/ Levain & Yeast Hybrid/ year round
Basic Sourdough Bread: A Step-by-Step Guide
It takes extended home confinement to finally prompt me to organize this basic sourdough bread post — together with a step-by-step guide, including photos and video.…
What does a bread baker do with all the time on her hands amid the lockdown? Well, my focus has been to bake breads that require…
Chad Robertson/ Levain bread/ sourdough/ sprouted/ Tartine/ whole grain/ whole wheat
Sprouted Einkorn Bread | Tartine Book No.3
As time freezes in slow motion and days merge into weeks, the ritual of breadmaking can be reassuring. We need some semblance of sanity as well…
When the going gets tough with the daily life of “shelter in place,” aka “stay at home,” without a certain end-date, making breads could be the…
bread with preferment/ King Arthur Flour/ Levain & Yeast Hybrid/ whole grain/ whole wheat
Just Bread with Mass Appeal | The Promise of Whole Grains
Here is a 70% whole-grain sandwich bread which tastes good and feels as light as the wonder bread. Moreover, it has none of its downside. Hard…
Here is a link to the New York Times article on making sourdough bread for the home bakers. Start with preparing the starter on day 1,…
Dorie Greenspan/ easy everyday/ Levain bread/ Pantry essentials/ Salad/ summer/ Toss
Tomato and Peach Panzanella | Everyday Dorie
Dorie starts by saying: “panzanella is an Italian salad that has toured the world and picked up ingredients and ingenious additions at every port.” Instead of…
bread with preferment/ Chad Robertson/ Levain bread/ Tartine
Wheat-Rye Sourdough with Caraway and Coriander | Tartine Book No.3
Something extraordinary happens beyond what I expect in this Alpine-style country bread. There seems to be a perfect alignment when you combine whole-grain wheat, whole-grain rye…
Dairy free/ Jim Lahey/ Low fat/ straight dough/ whole grain/ whole wheat/ Yeast bread
Whole Wheat Pita Bread | Jim Lahey
It has been a while since I last wrote about pita bread. Meanwhile, many of my favorite Middle Eastern dishes are best eaten handheld, like a…
You can find this butter-rich brioche dough, rolled into a free-form round, washed with egg and speckled with pearl sugar in every pasty shop in Saint-Tropez.…
breakfast/ foundation recipe/ Fry/ my favorites/ Salad/ Simmer/ Toss/ Yeast bread/ Yotam Ottolenghi
Sabich | Stuffed into Pita
I received two books as gifts recently: Jerusalem by Yotam Ottolenghi and Israeli Soul by Michael Solomonov. These are exceptional cookbooks with a strong sense of…
Chef Dan Barber held a special event at his restaurant Blue Hill in New York City. The project was called “wastED,” devoted to food waste. Specifically,…
Nigel Slater/ Other Breads/ Pantry essentials/ quick bread/ whole wheat
Irish Soda Bread | Nigel’s Lazy Loaf
Nigel Slater calls this bread his lazy loaf, I’ll rather call it the Irish soda bread. Although there are only four to five ingredients involved, I…
Appetizer/ Dairy free/ David Lebovitz/ Gluten free/ Levain & Yeast Hybrid/ Pantry essentials/ Side/ Toss
Green Olive, Basil and Almond Tapenade
This is the third tapenade we make from David Lebovitz’s recipes in My Paris Kitchen with our friends at Cook-the-Book-Fridays. Years ago, we made artichoke tapenade,…
Berry/ Chad Robertson/ dessert/ enriched dough/ Levain & Yeast Hybrid/ my favorites
Brioche Sweet Pizza with Berries
Three little words — brioche, sweet, pizza, capture the exquisite interplay among bread, pastry and pizza. Brioche begins as basic bread dough. Incorporate a good amount…
Appetizer/ classics/ enriched dough/ Fish/ Other Breads/ scalable/ Side/ straight dough
Baby Yorkshire Puddings with Trout & Horseradish Pate
Yorkshire puddings have a rather long history throughout the British Isles. Hannah Glasse, in her 1747 cookbook The Art of Cookery, was the first to categorise…
There is no shortage of bread books in my cookbooks collection; I don’t usually think of The Gourmet Cookbook, edited by Ruth Reichl, as one of…