Since we met him about two and a half years ago, Paolo Cantele has become one of our best friends -- in part because we all laugh so hard when we’re together, in part because he shares my interest...
It is true that great sandwiches can be found even in the humblest places, and one of the fi...
From Rob Corso and Meg Sheehan: now if they could make it with interchangeable imprinting elements, they’d be onto a global sure-fire winner.
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...
It all came together in the end. There was dill in the market, although just before we went away on hols so into the freezer it went. There were cucumbers aplenty when we got back, and some dry green chillies. A stroll around the neighbourhood produced the grape leaves (in lieu of the preferred cher...
