Follow Us on Pinterest 

Ingredients & Techniques

Just like homemade butter or ricotta, homemade mozzarella will change how you view this mild, un-aged cheese.
If you've ever had a mozzarella-tomato salad (also known as insalata carprese) made with really good mozzarella, you know that what they (whoever "they" are) put on pizza...

I love reading about what people keep in their fridges. An article promising to provide an itemized account of what Prince keeps in his refrigerator? You have my attention. I don't know why this fascinates me--it's a benign form of voyeurism, I suppose. A refrigerator is an intimate thing,...

Hurricane Sandy has us all thinking about natural disasters and how to prepare for them. Since we live in a very rural area, we always have emergency supplies on hand, as a snowstorm or even a large tree that falls across the road could mean days without electricity or the ability to get out for...

Apricots are potentially one of the most underappreciated fruits in America. If you've ever bitten into a cottony supermarket apricot, you understand why. At their best, apricots are sweet and tart, juicy, but not as gushy as ripe peaches, yet firm-fleshed. At their worst, apricots are...

Wild mushrooms are the ultimate forager's prize. Ephemeral and camouflaged, they represent the bounty and mystery of forest and field. They also happen to be some of the best eating around if you're cooking with wild foods.

Of course, before I get carried away with tales of mushroom...

Okay, I've started you on your levain journey, and hopefully you have a good basic idea of how to begin. But the thing about a starter is that it's a long-term relationship. Or at least it can be if you play your cards right.

As in any relationship, the first days are blissful and...

Starting at the tender age of eight or so, my parents shipped me off to camp for one week during the summer. It wasn't a particularly awesome camp. I often hear my peers speak rapturously of summer camp--bonfires and s'mores, horseback rides, canoeing, making bracelets--but the camp I went to...

Two years ago, I combined flour and water and waited. This was the initial act of faith that has spawned countless loaves of bread and an incredibly complex and varied relationship between a girl and her sourdough starter. A relationship that has survived summer heat and winter chill, stretches...

Of all the vegetables I grew in our garden over the past two years, garlic was probably my favorite. It was by no means the flashiest, nor was it the most interesting, but in many ways it turned out to be an extraordinarily good move on our part.

It was the easiest to plant and maintain....

Pages