Tapping into Ian Lowe‘s savory and sweet formulas, I made some of these almond biscotti using a fantastic Italian flour from Pivetti, along with organic fennel seeds. Here are photos of the results. They dip well in tea or coffee, and have that added digestive (as well delicious lingering taste) of fennel.
The dough that started it all.
Westport Pizzeria introduced me to pizza. That is the simplest way to say it, and perhaps the truest. We had just...
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