What attracts me most about the dish is the seasonal squash. David Lebovitz says: “this panade is one of the few dishes I’ve eaten in my life that I’ve…
Dorie Greenspan latest cookbook, her 13th, is out. “My newest gougères” is from her new book, Everyday Dorie: The Way I Cook. In this book, Dorie shares with us everyday recipes…
Spicy Tuscan Kale & Homemade Bread Crumbs
The spicy Tuscan kale is my top pick from Ruth Reichl’s My Kitchen Year for the pantry gourmet challenge at IHCC. There are not one, or two, pantry gourmet items I…
Zucchini blossoms are one of those ingredients you can only get your hands on once a year. I have my sights set on them for a while. So when…
A few weeks ago, I made a similar five-grain bread with pâte fermenteé. That was the most delectable breads I’ve eaten, so I’m making it again with wild yeast…
When the sourdough starter is not ready for action, I reach for yeasted pre-ferments to jumpstart the bread making process. Or if a starter is not available to you,…
Made-in-my-kitchen granola is so much better. There hasn’t been any store-bought granola in my pantry ever since we started making our own. Dorie’s recipe calls for the quintessential rolled…
Russet and New Potatoes Cooked in Duck Fat | #DavidLebovitz
Can’t wait for the gentle aroma of warm duck fat filling my kitchen and transforming it into the French country inn of my dream. This is how David Lebovitz…
Chocolate Cherry Sourdough Bread in “Modernist Bread”
The chocolate cherry sourdough bread recipe is published in the New York Times article, “slicing through the myths to rethink bread.” The article reviews the new bread book, Modernist…
Indian Cheese Bread or Naan Au Fromage | Cook the Book Fridays
Naan is a yeast-leavened flatbread, originated from Central and South Asia with influence from the Middle-East. I like making naan as much as I enjoy the challenge of making…
Fresh Herbed Pasta with Lemon and Ricotta | Is #Fresh Pasta Better?
My dough hands love making fresh pasta. The project this week is fresh herbed pasta at Cook-the-Book-Fridays, the online group whose members are making our way through the recipes…
Vibrant Broccoli Buddha Bowl with Curry Pesto – IHCC Bon Voyage Heidi
A few drops of sriracha chili sauce adorn the buddha bowl This is the last week of the six months cooking along with Heidi Swanson at IHCC. The buddha…
Sprouted Sourdough Struan Bread #kingarthurflour | BBB
Struan bread is a traditional bread, and project of the month at BBB, hosted by Elle at Feeding my Enthusiasms. It’s origins are in the Michaelmas harvest celebration of…
Homemade ravioli is an act, more than the food itself, that appeals to me the most. I have started making my own pasta since my trip to Tuscany last…
Farro Salad with Radicchio, Root Vegetables & Pomegranate – Cook-the-Book-Fridays
Wheat berry (or farro) salad with radicchio, root vegetables and pomegranate is a long name and a mouthful. The recipe comes from David Lebovitz’s My Paris Kitchen. The good…
Healthful Double Chocolate Cookies – IHCC Food We Love
Talking about food we love is not an easy conversation. It’s complicated. The matter of the heart is never straightforward. Admitting what you love is somehow like admitting…
Sprouted Buckwheat Spelt Loaf – Tartine Nordic-Style Pan Loaf
This loaf of bread has the ultimate look of a healthy whole grains and seeded bread. In fact, the bread is dark, rugged, densely packed with seeds and grains,…
A bag of Bob’s Red Mill muesli, which is a whole grain cereal consisting of rolled oats, wheat, rye, barley, sunflower seeds, almonds and walnuts and raisins, inspired this…
Is it a tart or is it a pizza? Dorie Greenspan says that everyone in France thinks that apple tart flambée is a pizza, except the Alsatians, who…
Cherry Tomato Crostini with Vermont Sourdough & Herbed Cheese
Tomatoes are here, in all their glory. Big and small. Red and green. Round and sphere. Perfect time to be making something and everything I can think of…
100% Whole-Wheat Walnut Sourdough Bread – BBB
all-whole-wheat bâtard and pan loaf that you want to eat This bread pushes the limit. I have never baked 100% whole-wheat bread. The fear of producing a dense…
Inspired by Blue Hill’s Inspiration of this chocolate bread came from an unlikely source. We were celebrating a milestone birthday for my husband a week ago. I was…
Caramelized Onion Levain Bread – BBB
The appropriate title of this bread should be: caramelized onion levain bread with whole-grain buckwheat, rye and wheat, which closely reflects its key characteristics. Yes, it is a long…
Ottolenghi characterized this salad as one that would make a real statement at the start of a meal. I can’t agree more. I served this salad together with…
My interpretation of the 3-ingredient challenge was not quite on the mark with Pepin’s scallops on spinach with walnut sauce. Please consider this as a redo for the…