Like any craft, I suppose, my bread-making is torn between tramping the paths of old familiar loaves, where I know my destination will be pleasant, and exploring new ideas which, gasp, might take me to a bad place. Susan's recipe and photographs for her Open Sesame Pain de Beaucaire, however, gave...
I read this piece in the New York Times, about the desirability of using weights, not volumes to measure ingredients when it first came out a month ago. And naturally ignored it; I mean, who needs to be told that? But today, when I went to print it out for some people who might need to be told jus...
Puzzled by an advert in yesterday’s Repubblica, but without time to check it, I was very pleased to have Jess point me to this wire story. Italy’s top chef teaming up with McDonalds - ANSA English.
The “Vivace” (vivacious) is a burger topped with bacon, salted spinach, marinated onions and may...
Almost 30 years ago to the day, New Scientist magazine published an interview with the “very young and very personable Steve Jobs”. Re-reading it today, it is amazing how many of the hallmark Jobs obsessions are there. Usability, applications, meeting new needs. And perhaps the origin of why, as...
