For the last week, since attending the East Bridgewater Library Foodies group, I’ve been microplaning garlic like crazy and loving how the little, razor sharp grater nearly purees the garlic, allowing me to add a subtle yet raw garlic flavor to (truth be told) almost every savory … [Read more...]
A bread baking revolution: No knead doughs
I’ve been contemplating writing a cookbook with a title along the lines of “I’m too tired to cook, but why don’t you come over for something simple to eat, anyway,” which should indicate the direction my culinary energies have been headed lately. So, you can imagine how near … [Read more...]
