Below is a pane al cioccolato (chocolate bread) from a formula I scribbled years ago in school. Recently I tinkered with a straight dough version, adding ale and some primo spiced chocolate chips from Le Boite. But I wasn't satisfied; the final bread seemed too...
Years ago, my brother gave me one of the greatest lessons as a chef; encouraging me to constantly practice deciphering and then describing (to myself) what flavors I tasted in any given dish. Not just the taste but the entire sensory experience a spice inspired. From...
Hankering for pound cake, I made a batch using chocolate chips provided by spice shop master, Lior Lev Sercarz. More specifically, I incorporated his #39 Reims spiced-chocolate. Normally reserved for hot cocoa, below are photos of the quatres quarts au chocolat...
Pane Arrubiu is a raisin saffron bread baked in the Mediterraenean. Two events led me to put my hand to it. First, meeting Sardinian baker I met on Facebook intrigued me with a recipe. And then I took baker James Lahey's class "one...
No religion crosses my path save for the divinity of food, from cooking it to baking it to eating it. That said, with the holidays coming up I became interested in "Hot cross buns" and Anglo-Easter confection, to which I turned for baking clues everywhere...
