07 Mar Dried Fig & Hazelnut Bread
This wonderful fall recipe was crafted by cookbook author Susan Herrmann Loomis, who is well known for teaching cooking classes in her home in Normandy…“On Rue Tatin.” ...
Author: The Gilded Fork
03 Mar Kitchen Magic
What is it about bread that sends people scurrying into the kitchen for a warm slice, fresh from the oven? ...
03 Mar Complements and Contrasts
Posted at 12:23h
in How-To
I like to think about wine and food pairings in terms of compatibility. Like many pairings, sometimes success is based on similarities, and sometimes on contrasts....
02 Mar Lavender, Walnut & Honey Slipper Breads (Ciabatta)
This recipe makes a soft dough, which is easiest to knead with a heavy-duty electric mixer or in a food processor....
02 Mar Lavash Crackers
These are an excellent accompaniment to hors d'oeuvres or cheese boards for your casual entertaining. ...
28 Feb Savory Chocolate
Posted at 15:55h
in Test Kitchen
by Donna Marie Zotter Chocolate. A new tool in your repast repertoire. Gastronomically speaking, chocolate is typically thought of as the centerpiece for our classically rich and decadent desserts. But recently, and with great success, popular chefs have started using chocolate as the key ingredient to elevate flavors and transform...