Possibly the Most Versatile Bread Dough Ever
Waaay back in the TBS (Time Before Stephen), when I was a marketing exec at a book publisher and dreaming about opening a prepared-foods shop, I took some classes at the Institute of Culinary Education. It seemed like the smart thing to do, to get some actual training in a kitchen, to learn how to ...Keep Reading
Nutty Chocolate-Cherry Granola
Olive Oil Granola is kind of a thing, have you heard? Melissa Clark started it, I think, in the New York Times (inspired by the one sold by Bklyn Larder—the very same people behind Franny’s), and soon after The Kitchn raved about the recipe. More recently Jenny at Dinner: A Love Story wrote about it. ...Keep Reading
Vegetable Barley Soup
Yup, more soup. The other day I mentioned that I’d used the leftover White Beans with Sage to make a vegetable-pasta-bean soup (the last of which I had for lunch today). Not long before that was Overnight French Onion Soup, and during this ridiculously snowbound winter I’ve been revisiting many of the highlights of Soup ...Keep Reading
Herbed Flatbread from Good to the Grain
If you read a lot of food blogs, I’m going to guess you’ve heard about Kim Boyce’s cookbook Good to the Grain: Baking with Whole-Grain Flours. It won Food52’s Piglet—their annual cookbook competition. Deb at Smitten Kitchen has blogged about it multiple times. Molly’s post about the Whole Wheat Chocolate Chip Cookies was almost enough ...Keep Reading
Dorie Greenspan’s Maple-Cornmeal Biscuits
Snow day. Again. Seriously, God, don’t you think it’s time to ease up? I know it’s selfish of me to put it in these terms, but this is seriously messing with my life. I work at home. Having a rambunctious four-year-old around, adorable as he is, does not make for very good working conditions. The ...Keep Reading
