It’s been years since I first tasted and fell in love with Turkish “pide.” These days my menu includes a lamb kebab, as well as a Turkish-inspired eggplant salad (patlican salatasi). So I decided to enhance the dish with some pide. Luckily I just...
My Raadvad Bread Slicer has spent too much time in a cupboard collecting dust. My friend Jonel gave me a tip to a knife sharpener with a good reputation among butchers. It’s well deserved. Now the slicer sits proudly on my table, slicing the way it should....
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...
In the last month I have had an unlucky set of bad breads. I blame it on proofing. Well, from mistakes we learn, then move forward. This last week I used one of Ian Lowe’s worksheets to make a ciabatta. I’m happy to report that the results were sensational...
The rules for matzoh are simple and quick; 18 minutes from start to finish. Even with April temperatures popping up in New York to 80 degrees, this Passover I stayed within that criteria. I used ancient grains; emmer and some Italian 00 flour for this batch....
