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Having a visitor for the weekend was great. I could escape (for a bit) to the basement to engage in some hobbying. I've heard a lot of...

No big entry. Just a repeat of my recent poolish entry. Made these for Frankie's little party the other day. One is a white (left) an...

The San Francisco Chronicle had an article in their food section recently on the comeback of whole milk yogurt (no registration required!)....

Sunday, I demonstrated the baking skill of a lemur. My wild starter was used prematurely which (maybe) resulted in a miserable failure of a...

03/20/04 Sat Morning 1. starter , 150 g; water 225 g; unbleached white flour, 400g; mixed and let rest 20 minutes (autolyse). 2. added sa...

What's with this lot no., what am I, a quality control freak? This blog is more than just exhibitionist cooking. Given how cheap hos...

I tried Alberto's recipe for Naan the other day. I measured stuff a bit more specifically (so I'd be in a better position to make...

The other night we were too busy to cook (childcare, etc.) and went to a favorite take out place for dinner, Cedar's Bakery , a Turkish ...

Girl's gotta eat just posted a simple recipe of Lentils and Rice as a meal that requires little thought. It sounds good and thought I...

One of my favorite food authors lately is Mark Bittmann. He's a regular contributor in the New York Times Wednesday food section and is...

The local coffee place in Columbus is called Cup 'O Joe. The coffee is ok but their pastries are inedible. They sell these big brown c...

A slice of the loaf I made Sunday is pictured here, 4 days later. It tastes as good today as it did then. Not quite as crunchy but still ...

Pain de Compagne, or country French is something Trish and I have had all over France. It's the most common bread offered while dining ...

Before I went to the hospital this past weekend to have my chest hair removed by little sticky adhesive electrode patches, I was doing a cou...