I've had a hankering for this potato pizza ever since the NY visit to Five Points. It was really good and I couldn't get it out of my head so I set out to make this. This is my first stab at a pizza dough and I think this is the beginning of a new adventure in pizza making for me.
Read MoreBaking with berries. Can anything be better? I just love the smell and taste and goodness of it. So I'm back to scones and wanted to change it up a bit.
Read MoreIf you've been following my blog lately you may have noticed I'm on somewhat of a brunch binge. And there is no such thing as a brunch without french toast so I couldn't leave this out. It's funny, I've been making french toast ever since childhood so I've never actually looked at a recipe before, but I'm glad I got my hands on this one!
Read MoreWaste not want not? What does that mean? All I know is I have a lot of buttermilk on hand and it must be used! As I was saying earlier from the baked egg recipe buttermilk is unique to our refrigerator, so I wanted to take advantage of this obscure ingredient.
Read MoreWe're back from a semi-planned trip to LA and with bread pudding on my mind. I was hoping for some culinary inspiration there and this is where it led me. Thoughts of making bread pudding and why does LA not have better public transportation? We spent a good part of the trip in the car, driving, then sitting in traffic, a lot of traffic, where a 15 minute destination becomes an hour. Trying to avoid the freeways for obvious reasons then discovering apple maps does not have an "avoid highways" option and being so grateful for google maps. But back to the dessert.
Read MoreThis bread is pretty amazing, it's a big payoff considering the small amount of effort that you put in and the results are impressive. It has a wonderful crispy crust and chewy texture. And it just takes time. It sits for about 18 hours doing it's magic. If you haven't heard of this no-knead bread recipe and you like homemade bread, or any bread for that matter, you will love this, the recipe has been around for a few years, it's adapted from Sullivan Street Bakery featured in New York Times by Mark Bittman.
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