Nancy Silverton's book Bread at the La Brea Bakery was one of my first bread books. It has been on my shelf for many years. It's also been off my shelves while being used, leading to binder separation and a need to glue it back together. While mending the...
Recently my friend Chef Bob Perry sent me a sample of Kentucky-grown Edison wheat from Walnut Grove Farms. Suddenly I had three bags of grains spilling out of a newly arrived box that had been manhandled in postage. To understand how to use it, I sought advice...
Who doesn’t like tacos ? Especially fish tacos. But it’s rare to find a good restaurant fish taco. They’re usually sweaty from their over-wrapped tortillas and made from lesser quality tilapia or catfish. What’s key is cooking method. Who...
Last year, exactly in July, my boss asked me to prepare a dinner for some Diplomatic officials. It would need to be halal. Needing guidance, I tested some wonderful dishes from Persian chef Samin Nosrat. This recipe gave us perfect direction and delicious...
During the pandemic, I ventured on foot to my former Long Island city neighborhood. This former industrial stretch of Queens is now a hipster neighborhood. The bad side? Rising rents. The good side, several breweries offering delicious beers including Fifth Hammer...
