The relationship with Mel started on Facebook. I commented on her page, praising an article on her by MC Farine. And that’s how I got to know the wonderful Mel Darbyshire, Head Baker at Grand Central Bakery in Seattle. Mel is a leader in the sourcing of local...
Westport Pizzeria introduced me to pizza. That is the simplest way to say it, and perhaps the truest. We had just arrived from France, my family and I, new to the country and still finding our footing. Someone took us to a small place on Main Street in Westport,...
Some recipes deserve to be revisited. This croissant formula — pulled from my culinary school copy of Special Decorative Breads — is one of them. The original recipe calls for commercial yeast alongside a levain, a combined-method approach that balances the...
I have been eating kimchi for years. Long enough that it has become a quiet constant at my table — tucked into pork tamales, stirred through fried rice with a couple of eggs cracked over the top, eaten straight from the jar with a fork because sometimes that’s...
Signing Macaroni At the Museum of Food and Drink, culinary historian Karima Moyer-Nocchi delivered a compelling presentation on the history of macaroni and cheese. (I had initially mixed up the date with Anna Cobb’s introduction of O’KRA, her okra fruit–infused health...
