Cornbread is a sacred thing in the South, almost a way of life.
A happy culinary accident, hard pretzels are one of America's first salty, crunchy snack foods.
These are true breakfast muffins, to be enjoyed with a morning coffee.
For home cooks, pita is a great entry into the world of flatbreads, even into baking in general.
There's nothing like thinking about charred remains in cremation burials to make you want to get cooking!
With a nice chunk of garlic-rubbed, olive oil-soaked, grilled bread called fettunta, and a glass of chilled white wine, this is a wonderful summer meal.
One of the things we added to this new edition of our first book is the ability to increase the whole grains in the basic loaf, so here's a rustic round loaf that's nearly half whole wheat. Dip it in rustic soup and throw together for a fantastic weeknight meal.
This is a recipe that allows time and low heat to work their magic. I like to rub the roast with the seasoning and let it cure for a day before cooking. At Gramercy, as a way to use the whole hog, we slow-roast bone-in pork shoulders.
I have rarely seen students so enthused and bursting with pride as when their airy brioche puffs to grandeur in the oven, arriving shiny and golden to the table just moments later. There is great triumph in baking perfection, and after a class, e-mails, photos, tweets, and Facebook notations attest to the students’ prowess in the kitchen. In my kitchens, I use honey rather than sugar as a sweetener. The reasons are simple: honey just makes food taste better, and for us it’s a homegrown product, produced from the bees that call Chanteduc and Provence home. When preparing this brioche, don’t omit the saffron; infusing it in the warm milk dramatizes the intensity of these golden threads and adds an exotic flavor and aroma to the final product, not to mention the touch of color.
The simplest.