From Bread

Peanut Butter, Butter, and Lingonberry Jam Sandwiches

I went to my regular restaurant, the one I favor over all others. I ordered my favorite dish only to be disappointed. It lead me to wonder why it wasn’t as good as usual. In my head I worried the quality of the restaurant was slipping, are they ordering a lower quality product that isn’t…

Pan Bagnat – Summer’s Best Sandwich

In a sense, to smush, press, or mash a sandwich could feel redundant but it’s not.  It is a tool employed to make certain kinds of sandwiches better.  Case in point, a Cuban, panini, a shooter’s sandwich, and pan bagnat. I love all these sandwiches.  Classics, each and everyone. In the heat of summer, I…

A Life-Changing Loaf of Bread (Redux)

I often wonder what makes a recipe so good it goes viral. I am sure it’s lots of factors. Sometimes it’s the recipe itself, other times it is what the author expresses in words through their post, and sometimes it is simply because the author is very famous. This recipe, originally posted on the blog My New Roots, has shown up on lots of other sites and was even a Genius Recipe on Food 52, and rightly so.  At the very least it has gone viral in my circles. There are lots of things to like about this bread, like…

Dinner Rolls and a Bonus Southern White Loaf

I have been, and will continue to be a believer in simple good recipes that follow great technique.  I often feel as though complicated directions and hard to find ingredients set us up for disappointment and failure. Don’t get me wrong.  I understand the law of diminishing return.  That today’s worlds best recipe will be…

Biscuits with Ramp and Giblet Gravy

There are foods in each state that should be considered regional treasures.  In Indiana the two that readily come to mind are breaded pork tenderloins as big as your head and biscuits and gravy.  Here in my home state I have had lots of variations on both dishes.  When it comes to biscuits and gravy…

Saving Grace Biscuits

Back when I thought I could eat gluten I was a biscuit hound.  It was nothing for me to scarf down two or three.  I have been known to forgo the rest of dinner for a good biscuit.  I always considered myself a connoisseur, from angel biscuits to crescents or buttermilk to sweet potato I…

Daily Bread

I like this bread because it uses leftovers.  What do I mean by leftovers?  My girls don’t like heels and crusts. Sure I could force them to eat them, could throw them out or I could trim them off and save them for other uses.  I could make bread crumbs or, for instance, I could…

Farmhouse Whole Wheat

There are so many different kinds of bread. You could make sourdough where you feed a starter flour to grow it and keep it alive, you can retard loaves in the refrigerator overnight, there are paté fermentes, bigas and all kinds of other preferments and sure it is great to have knowledge of all these…

Yellow Corn Tortillas

These are home made corn tortillas.  A skill every cook should learn and teach their family.  These little disks of goodness have fed countless billions over the centuries.  If you have ever seen someone make these by patting them out into perfect rounds using their hands you will be fascinated and then appalled that these…

Dinner Rolls

First off don’t ask the host where they bought them. I mean, please, that is like rolling up a wet towel and smacking someone in the ass. It is the exact same insult as asking someone where they bought their meat after they have served you and you have eaten the best steak of your…

Bona Fide Black Skillet Cornbread

The only thing that might make this cornbread more Southern is using white cornmeal instead of yellow. Most certainly the cornbread debate has set off more feuds than history has recorded. Should it contain sugar or not is usually the big question but why should you have to make a choice. That is not to…