Bread of the Month: Battering up a dill bread

I wonder sometimes if casserole breads have gone the way of the casserole. You don’t hear much about them anymore, as if they’ve fallen into the category of “retro,” and lapsed into the rare recipe collection to be mused upon as a charming trend of yesteryear. If you’ve ever made a casserole bread — a . . . → Read More: Bread of the Month: Battering up a dill bread

Ripening the palate with gazpacho

The tomatoes have been long-coming this year. It’s typical in this climate, which tends to be cooler than tomatoes would like. Still, we want our tomatoes. We plant them and wait, and long months later, we begin to see red.

With anticipation comes longing. As I waited out my slow-growing Roma and Better Boy . . . → Read More: Ripening the palate with gazpacho

Bread of the Month: Rounding out a pizza dough

Time was, a simple pizza crust would do. I came of age when I saw this concept turn. I grew up in the land of Pizza Hut, and after the advent of pan pizzas and personal pan pizzas, there began an onslaught of pizza crust one-uppings in every chain in America, where all manner of . . . → Read More: Bread of the Month: Rounding out a pizza dough