Bread

  • The first time I opened Heritage by chef Sean Brock, it fell open to a page titled How to Build a Pit and Cook a Whole Pig like a Champion Pitmaster. Funny this should happen to me, considering I’m vegetarian. Heritage is deeply nostalgic, an ode to the food and ingredients…

  • Soft, buttery, easy to slice, citrus-y loaves for rye lovers. My roommate said, “This tastes like bread you get in a restaurant.” Happy fourth of July! Of course, on this super American holiday, I’m posting a recipe for Swedish rye bread. Oh wellsss. There are enough food bloggers building American…

  • Pillowy soft steamed buns filled with a pop of sweet, toasted black sesame paste. Threw a cup of stone-ground whole wheat flour into the dough for extra nuttiness. Proofing your dough is the most important part. In addition to rapid rise yeast, this dough get a little extra boost from…

  • For my dad, who is a muffin king – tender, whole grain breakfast muffins big on banana flavor and light on the sugar. Toasted sesame seeds add a nutty crunch to this new year’s resolution friendly banana bread muffin. Happy merry 2015! This is going to be the year of the…

  • An extremely moist, subtly sweet, and miraculously low fat cornbread with loads of flavor and a tender crumb. The secret is stone-ground cornmeal soaked overnight in buttermilk. This cornbread is so flavorful I like it best plain. It stays moist for days, although it won’t last that long. I made 1 loaf…

  • Kat and I made some pull-apart drop biscuits last week, and while they were delicious, at the end of the night, she and my entire kitchen were covered in flour. How I managed to escape the flour storm is a mystery, but in any case, we were left with a huge pile of…

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