Whenever we order Indian food, regardless of whatever else we get, we pretty much always include naan. That wonderful pliant and chewy white flatbread that’s such a wonderful vehicle for soaking up sauces. It’s traditionally baked in a clay oven, which makes the translation to the typical American home kitchen a bit tricky. Most of …
2020 has been a year of bread baking for so many people. It makes sense. If you’re at home much more than you used to be, the scheduling demands of yeast seem much more doable. The tasks of kneading, letting dough rise for an hour or two, finding a few minutes of work to shape …
The best pizza dough is a bold claim. I know. And it’s obviously highly subjective. At any given time there is a heated argument on the Internet on the relative merits of New York style pizza versus Chicago style pizza, with some arguing the latter isn’t pizza at all. So, I’m here to say I …
This no-knead brioche looks rather simple and unassuming. But, oh, this stuff makes me go weak in the knees. It is, easily, one of my favorite treats. I hear from lots of people who are intimidated by baking anything with yeast. And brioche has a reputation for being more challenging than most breads. But this …
When I lived in Italy, the one meal that became a repeated source of disappointment was breakfast. Don’t get me wrong, I was entranced by the dainty cups and spoons, the mysterious drink requests (caffe normale con un cubetto di ghiaccio [espresso with one ice cube?]), the sometimes oddly tetrahedral or cylindrical sugar packets, and …