I've made pickles in the past, including this variety. My first batch was a bit salty. But I got tired of buying industrially-produced German pickles. They're "okay" but not nearly as satisfying as the homemade pickles I've had...
Poppy seed rolls are a goody that I first enjoyed at New York City's legendary Lower East Side Jewish delis and bakeries. But later I discovered great poppy seed rolls could be found in the Polish enclave of Greenpoint in Brooklyn. I remember biking...
A project this past summer was baking varieties of "brioche feuilletée." It's a laminated brioche dough in which the baker holds back part of the butter in its building. During hotter weather, any butter-rich Viennoisserie can be tricky. It's...
My workplace gave us employees a phone call a few weeks ago. “Come back to work!” I am now acting as both the morning baker as well as lunch and evening chef, as we are trying to save on bread. Why? We are only at 25-percent capacity using outdoor...
Planning for a last minute dinner, we did our meat shopping at Harlem Shambles, a boutique butcher with several locations around New York City. Asking about the different cuts of meat, the butcher talked me into beef cheeks. I owe those butchers a big thanks, as those...
