Using flours and leavenings, either savory and sweet
This dessert is one of those raw foodie dishes, but the original recipe allowed as how it could be baked. That should comfort one’s more conventional dining guests. I’ve fiddled but only a little with how it’s put together. This pie has no gluten and no dairy with low added sugar and no added oil […]
No, as a matter of fact, you don’t need egg, sugar, oil and dairy milk for pancakes. What’s great about this vegan recipe is it’s just two servings, maybe three. The fruit component is a flavorful, nutritious enhancement. 1/3 cup fruit, optional 2/3 cup flours (wheat, rye, buckwheat or other flours, except cornmeal, or a […]
If New York Times food columnist Mark Bittman ran his “Minimalist” piece “The Secret of Great Bread: Let Time Do the Work” in November 2006, then this has been my go-to method week-in week-out for 6 1/2 years. I began baking bread in about 1989 so I’ve tried lots of recipes. Bittman “discovered” Jim Lahey […]
The problem with home baked pizzas is crispiness, because who has a oven that goes to 700 degrees? I’ve figured out a solution: Make the tomato sauce on the pizza while it’s baking. (If you are fine with thick crusts or pan pizzas, best if you move along now, as you have it easy.) The […]
In Food Section World, this long-evolved Irish Soda Bread recipe would be published before St. Patrick’s Day. But in Brick World, I bake a loaf on St. Paddy’s, relying on collected recipes. Brick could schedule the recipe for March 16, 2013, but why wait? Every newspaper every year notes that the original of this quick […]
My Reform Jewish family in Fort Smith, Arkansas, had schnecken for breakfast every Christmas. There was no recipe so every December in adulthood I’ve tried to recreate the childhood memory, with cookbooks, recollections of family and improvising. That was starting in my 20s. In my 30s, I also began cooking healthier. These cannot honestly be […]