Upon moving to Philly, Marc and I learned that Philly is well known for pretzels. While the fame of the cheesesteak seems to overshadow the pretzel, for us, this is a great sadness. While I don’t care much for cheesesteaks at all (blasphemy, I know) I really love a great pretzel sandwich. We first had […]
Continue readingThe pizza dough I make is really simple. And you can adjust the flour up or down to make it more or less dense and more or less elastic. With this consistency you can just knead it by hand briefly, but with a lot more flour, you may prefer to use a mixer and a […]
Continue readingSoda Bread is an important part of any St. Paddy’s menu. In fact, I’ve had people threaten to boycott dinner if it wasn’t on the menu. Aside from its delicious nature, it’s also really easy and really fast since it’s a no-rise bread. This version is nice because it fits in a standard loaf pan […]
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Making bread is always an adventure. And this recipe has tripped me up in the past. It’s a good reminder to read all recipes carefully well in advance of cooking them. First of all, I didn’t bother to read the recipe more than a day ahead. This is a major error when baking. Some recipes […]
Continue readingI really love citrus in the winter when it’s at its peak. Fortunately, my dear friend Elena and her mother try to keep me in citrus in the winter. I already have been gifted a big bag of limes and more recently some Meyer lemons, which her mom ships to us in Philly from her […]
Continue readingChili demands cornbread and while it is always delicious, a simple tip and some extra ingredients will make yours stand out. Preheating not just the oven, but the skillet too, creates the excellent crust the best corn breads have. This works for muffin tins as well. ½ cup butter or margarine—softened (can use a little […]
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Some recipes are an essential part of acknowledging the change of seasons for me and Double Almond Pumpkin Bread is definitely one of them for me. For passionate pumpkin lovers, there’s no such thing as too many pumpkin bread recipes and I’ve tried a lot of great ones of the years both in my kitchen, […]
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One of the first breads I really mastered was homemade pita bread, and for good reason. It’s really simple, and for fresh bread, it’s also quite fast. And you get a lot of bang for your buck. There’s something about serving homemade bread at a dinner party that really wows guests like no other entree. […]
Continue readingYeast is a type of fungus used in baking, brewing and wine making. Via fermentation, it converts carbohydrates to carbon dioxide and alcohols. During the baking process the carbon dioxide emission fills the small pockets in dough and forces them to expand. This is how bread gets its airy texture. I tend to work with […]
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