A Mouthful of Deliciousness I recently returned to a formula, one which I would translate from a previous translation given to me by one of my pastry instructors years ago while attending culinary school. It’s worth sharing for several reasons, not least among...
Head Baker at Grand Central Bakery in Seattle. Mel Darbyshire is a leader in the sourcing of local grains, helping bakers (and bakeries) shift off big-ag’s commodity flour. Along the way, she has been generous with sharing her deep knowledge of everything...
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...
