Anthony Bourdain was a bright light in a food world already rich in color. Feet grounded, perpetually curious, a natural raconteur, he was a man who seemed to love the simple sensual gifts life offers those who keeps awake. To many, Bourdain seemed like a soul who...
Lately I've had a spate of lousy breads coming out of my kitchen. As usual, I'm going to blame it on time - or lack of it! More specifically, it's my failure to regularly feed my starter. Meanwhile, I went through some notes from other bakers and came upon an...
Lamb neck for a recipe adapted from goat stew.
Visiting my family in California, I packed a bag of ground Napoletano caffé and a Moka in which to make it. It came in handy when my brother's drip coffee-maker overflowed, and I could pull out my back-up.
It's been a long time without a bit of Jewish rye, the caraway seeded deli variety. Suffering from the nostalgia for a smoked meat sandwich flavored with that great rye flavor left me longing. So I reworked a formula and made a batch, thinking of my late Uncle Lester....
Recently I came across Alessandro Scuderi, an Italian pizzaiolo. He's using amazing Sicilian grains, and he's baking bread as well as pizza. Here's a recent try of some panini rolls that he posted. It's also my try at using commercial yeast instead of sourdough....
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