The term "extra virgin" sounds good, especially for olive oil. So when a recipe for biscotti with pistachio and cranberry called for butter, I decided to give my extra virgin oil a chance serve as substitute. After starting a batch, already...
It's warmer this weekend but still winter. Let's remember sweeter days. My mind goes back to some hours spent in Germany. The Rhineland-Pflaz, on beautiful sun drenched afternoon, full of light, great wurst, salads, and of course great hardy loaves of rye bread. Rye...
January and Sunday means football for me, and this week was the NFL playoffs. With my home town team the Jets one game away from the Superbowl, I decided to enjoy it while attempting my own challenge, baking a ten grain bread. I was using a mix from a New York micro...
Not so long ago I posted about pissaladiere, that summer favorite from the Côte d'Azur. While visiting my mother recently, she urged me to take a turn at making one. Growing up, I used to watch her with interest as she cooked meals that weren't just delicious but...
Visiting Ecuador, I have been craving a piece of decent bread. All I have found here are pillows of soft white dough, yeasted, slightly sweet, shaped into odd looking but familiar pseudo-crescent rolls. Other than that there's some yellowish colored bread, or even...
As my last post pointed out, I'm taking my summer break in Puerto Lopez, Ecuador, made famous by Anthony Bourdain, but also home to a new restaurant started by my own familia. Namely my wife and her brother. I'm here to help open it. From one kitchen...
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