A few weeks ago, Joseph and I hosted brunch at our place for a group of friends, one in particular who was visiting from out of state. Since our dining room is more or less in a perpetual state of readiness to host, we offered our space, promised omelets made to order, whispered that there …
Sometimes, you just crave a classic dish. Food that brings you back to a different time and place. Food like you mother made when you were a child. Food that makes you feel good and brings back memories. The truth is Proust’s In Remembrance of Things Past, a huge collections of stories covering the history …
This post is about baguettes. The rest is extra. For a while now, I’ve been baking bread and have held the baguette in utmost esteem amongst its glutenous brethren. There is something very magical about a great baguette. The bread you can eat on its own. The texture and flavors enough to satisfy the palette. …
For the last several months, I’ve been taking steps toward perfecting my bread baking skills. From the dough mixture, to rising times, to cooking methods, I’ve tried to experiment a bit with all of these factors to come up with a truly great bread. And, while I am certainly no master baker yet, I have …