During the golden days of autumn, when the vendemmia, the grape harvest, is in full swing, Tuscan country bakers take advantage of the abundance of wine grapes to make schiacciata coll’uva, an…
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Breads
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I love the bread I’ve been making since taking a terrific one-day class in sourdough with Sharon O’Leary at King Arthur Flour’s Baking Education Center in Norwich, Vermont (www.kingarthurflour.com/baking/). That…
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Adapted from Article published in Zester Daily http://www.zesterdaily.com/cooking/447-in-praise-of-spiders There was a black iron skillet in my mother’s kitchen that she always called the spider. “Fetch me down that black iron spider,”…