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[1] Pane bianco, a delicious treat at any meal. [2] The award-winning recipe uses unbelted bread flour (photos courtesy King Arthur Flour). Pane bianco means “white bread” in Italian, but this jazzy recipe is a cheese bread: dough stuffed inside-out with sundried tomatoes, basil, garlic and Italian cheeses. It’s a treat for breakfast, with…
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It would be fair to say that most home bakers in the U.S. have never worked with crème fraîche. It isn’t carried everywhere, it’s pricier than heavy cream and sour cream, which can be used instead of it in most recipes. Today’s tip is: Find some and work with it. WHAT IS CRÈME…
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Recently we had to get rid of some things in our appliance cabinet to make room for a large countertop pizza maker. Two items bit the dust: an old Cuisinart kept as a “back-up” for 15 years, but have never needed to use; and a beautiful double waffle iron, barely used (we’d rather make French…
Continue reading “TIP OF THE DAY: 10+ Additional Uses For A Waffle Iron”
Today’s tip is to step outside your comfort zone and try different wines than the standards you serve with particular foods. If you drink wine often, you no doubt have a favorite to drink with your favorite foods, from snacks to mains to desserts. What happens if you step out of your comfort zone? You…
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[1] Tea can be classically staged, like this one from Tea Time Magazine, or [2] modern service, like this at the Langham Palace | New York. Instead of classic British tea sandwiches on crustless bread, you can substitute tartines—French open-face sandwiches—or Italian crostini. Here’s a close-up from Honestly Yum. Yesterday we tendered the idea…
Continue reading “TIP OF THE DAY: Tea Party Ideas, Part 2”
