I’ve been a home bread baker for most of my adult life and, especially now as more home bakers are interested in breads, I’ve been experimenting with different loaves. This one – a No Knead Bread developed by Sullivan Street Bakery‘s Jim Lahey is the bake I return to most frequently. It uses a list…
Tag: Mark Bittman
11 June 2017: “Best” Pea Soup Recipe
One of the best things about travel for me is getting ideas about ramping up our food game. Last week, we were in New York City and landed a reservation at Bar Boulud. The prix fixe for the night included a bowl of chilled pea soup which was simple, fresh, and stunning. And no, that’s…
21 July 2015 African-Style Chicken Stew, Slow Cooker Style
It’s been a hot week in New England and that makes cooking more of a chore. This week I had planned a West African Chicken Stew – something I’ve made several times – but rather than add heat to an already hot kitchen, I decided to pull out my slow cooker. I get a feeling…
04 May 2011 Miso Baked Tofu
Adapted from Bittman, Mark. How to cook everything vegetarian. (2007). New York: John Wiley & Company. p 641. My Comment: We’ve been incorporating tofu into our meals since we were first married… never mind how long ago that was. In those days we went to Erewhon (remember them?) and bought chunks of tofu out of…
Four Nights A Week 