Salsa verde in Spanish. Pesto in Italian gastronomy. These green sauces do travel. Bagnet vert is one of these dishes that I was introduced to by baking friend Barbara Elisi. She recently posted this recipe on her blog. Made with capers, parsley,olive oil, and...
In French, “boulot: means work. It’s also the name of a shape for a batard, which itself translates to “bastard.” So much for French language lessons. Recently, after making several failed attempts at what should seem easy bread (at least one...
Creating a “grigne” (aka “ears) in a bread can add real panache to the sight of a bread. And creating a double grigne to give a bread opposing “ears” is relatively easy. But the process can also be “double edged sword.” You...
Michele Forgione, chef partner of Impasto in Montreal, is someone I call “fratello” (brother). And when he recently asked for some baker percent lessons from me, he shared his mama’s recipe for taralli, welcoming me to his family. Lucky me. I did...
