A lifetimes fascination with food somehow led to importing pottery from Europe. Initially we marketed through home parties. During our first Christmas season we realized people were looking for gifts rather than items for themselves so we decided to make our bowls and cups into baskets by going back into the kitchen. After filling them with gourmet goodies we made ourselves, the phone never stopped ringing with people looking for more.
1. Make sure your yeast is really fresh. Test some in warm water with a little sugar if you are doubtful about its age. It should start to bubble within a few minutes, if not, discard it and buy a new pack. 2. Put your bread into the ...
The first time I made Kesra I used a recipe from the blog known as Kitchen Chick. Her recipe was adapted from Paula Wolfert's Couscous and Other Good Food from Morocco
Because I can't eat wheat I have experimented which a variety of...
Soda bread came to life in Ireland sometime in the 1800's. Irish cooks had little time to bake. Breads leavened with baking soda rather than yeast were naturally simpler to make.
Original recipes combined flour, buttermilk, bakin...
I love March, I love parsnips and I love this bread!
I am torn, finally some half way decent snow... (yes, I do realize I am probably the only one thinking that) Charlie is running around like a crazy person, imploring me to s...
This is a recipe I have been playing with over the past couple years. It started out as a quick bread and ended up as a no kneed masterpiece. It is fabulous aside a beef stew and stupendous with a schemer of blueberry jam. It's even a...
Since I listened to a Splendid Table podcast last year about No Kneed Bread I have been trying to master it. The interview was with Jeff Hertzberg and Zoe Francois of Artisan Bread in Five Minutes Fame (below). I had been playing aro...
Every fall the tired old coffee cans came out of the cupboard and the scent of pumpkin and spiced filled the air of Nana's Kitchen. She would make a couple batches and end up with a dozen funny round breads. Some went into the freez...
A luxurious breakfast for two does not have to mean fancy sauces and lots of planning. Long ago, sitting on an elegant bed in Bruges, I learned beauty and romance need only the simplest accoutrements. On a marble platter my first love b...
Naan is a light bread with a recorded history dating back to the 1300's. A staple with hot meals throughout south and central Asia it is both fried and baked according to local custom. In China the standard starches are rice, noodl...
I find myself craving bread for breakfast in February and March. Slightly sweet, warm and oozing with butter; it is pure comfort as winter drags on. This recipe has evolved quite a bit over the years. I love the addition of our Chi...
