Pane al Cioccolato – Italian Chocolate Bread
I grinned like an idiot as I lifted the dark brown loaves from the charred baking stone with bare hands. The soft crust smiled back with its wide open slashes, a sight that every bread maker hopes for...
View ArticleEric Kayser’s Ciabatta au Levain Liquide
No, I didn’t confuse my (non-existent) French and Italian. This formula for Italian ciabatta uses French terminology because it’s from Eric Kayser, well-renowned in Paris for his breads and pastries....
View ArticlePane Francese – Northern Italian French Bread
Pane Francese is the bastard lovechild of the baguette and the ciabatta, melding the best qualities of each iconic bread into rustic loaves. Shaped into long sticks like its French archetype, the...
View ArticlePizza Napoletana Margherita – Neapolitan-Style Pizza
This is, without a doubt, the best recipe for pizza dough I’ve ever tried. Chilled flour, ice-cold water, salt, and a small amount of yeast are mixed together and immediately refrigerated in this...
View ArticleButternut Squash Risotto with Crispy Sage
Not getting enough butternut in your risotto? Has this ever happened to you? (Warning: video contains choice words from British chef) This basic butternut squash risotto recipe comes from a less...
View ArticleEasy Pear Tart Recipe
Marcella Hazan reassures in her trademark impassioned tone, “Only an active campaign of sabotage could ruin it,” as if to say, “You can’t possibly screw this up, you donkey.” With that in mind, I’ve...
View ArticleFive-Grain Walnut Bread
This five-grain walnut bread marks a year of bread baking with others equally passionate about the craft. Who knew that people actually took time to master a recipe, take photos, and share knowledge...
View ArticleRosemary Potato Pizza
This month’s Bread Baking Day brings us starch-on-starch action by way of potatoes on pizza. If you cook Italian food every once in a while, you probably already have potatoes, rosemary, onions, and...
View ArticleSourdough Italian-Style French Bread
Do you notice how these pane francese photos seem to be taken at a peculiar angle? How they show most of the loaf surface area but not quite the entire picture? There’s a reason for that. The hidden...
View ArticleSautéed Ramps in Guanciale
I swore that if I failed to post at least one recipe for ramps this season, then I would deport myself to the nearest city with a Chinatown (because a Filipino needs a local source for patis – see...
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