Zencancook. Actually Stephane, the wonderful guy who runs that blog, can cook. Unfortunately, he's no longer blogging, but lucky for the world, he left it up. So periodically I return for some of his recipes, most recently for his take on pickles. I made a batch with...
Kannelbullensdag is a Swedish holiday for celebrating a type of bread. Actually a bun I learned about it via Javier Marca of Panic and Johanna Kinvall, She put together a workshop at Archestratus, a small cafe books shop in Brooklyn's...
Socca, is a childhood memory passed to me from my mother. She brought these delicious chickpea crepes from Provence. Though our loved ones pass, they stay with us forever, no? All to say, remembering her led me to make a batch at work. Using a very thin batter...
So one of our last rode trips was to Schaffhausen, an idyllic and historically filled village, with a huge hill to climb up to a castle. Let it be known, my family like to climb, hike and visit castles.... But they also like ice cream and can be...
My mother is gone. In the future we will share a more elaborate tribute (perhaps many, as there couldn't be enough), but believe it or not, there was a time in my life I didn't like ratatouille. Imagine that? Until she invited me to cook it with her. We miss you,...
With three types of heritage and ancient grain flours in my larder, (Miracolo, Pane Nero, Red Turkey) I mixed the loaf with a semola-rimacinata, liquid starter. With little time to play or take notes, it went into my fridge for a cold bulk ferment. The next day I...
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