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Update: 6.24.2005 The resulting dough stayed in the fridge for 72 hours. I warmed it up about an hour, shaped it into a loaf and let it pro...

Compost Update: 6.23.2005 Well, the fornicating worms weren't enough. I'm afraid my composting activities have sensed my deep-seate...

A friend asked me for some suggestions for simple recipes that can be done in the course of the daycare/workday scramble; we call them despe...

Last weekend I made some pulled pork. My favorite cut to use is the picnic roast, another part of the shoulder. Unfortunately, the only th...

I used to strive for bubbles on my pizzas and, more the better. The other night, I stretched a 500 gram ball of dough to about 14-15" d...

Friday nights are becoming pizza night in our house. It's the end of the week, we're a bit tired and need a fix for dinner. I prep...

I think Alton Brown's Honey Mustard dressing is the best ever. It's a simple mixture of honey, Dijon Mustard and rice vinegar. I ...

In all my baking years, I've never made deep dish pizza. When we lived in Evanston, we used to frequent Giordano's for a sausage ...

Update: Below is a proposed experiment. I won't use the term "miserable failure" because I'll just get more hits than I...

See me on Weber Nation . I'm Dave from Columbus. TV spots start Monday.

Last night, I couldn't resist. One strategy we've tried to calm the Frankster into sitting quietly at dinner (b'fast and lunch ...

The other night on FoodTV, I saw this episode of Unwrapped on Deep Dish Pizza. I was so salivating. I saw one prep by a pizza guy (busines...

Why the obsession with the baguette? It's quick and it cools quickly. Although it's tempting to eat bread when it's warm, it...

Last Sunday night we had our favorite meal: bread, cheese and salad. My baguette was on its game that night. I used olive oil (ca. 5 gram...