The latest issue of Bread Lines featured kaiser rolls. It led me to make a batch of “Buffalo NY classic Kimmel weck, using a yeasted sponge, mixed grain flour, and sourdough approach. A good rise and quick bake made for some lovely rolls.
Epic Macaroni and cheese
Signing Macaroni At the Museum of Food and Drink, culinary historian Karima Moyer-Nocchi delivered a compelling...
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