The original recipe for no-knead bread, which Mark Bittman learned from the baker Jim Lahey, was immediately and wildly popular. How many novices it attracted to bread baking is anyone's guess. But certainly...
Author: Mark Bittman
Tesa, cold-cured pork belly with a delicious spice coating, is the easiest home-curing project, according to Paul Bertolli, the charcuterie guru, who provides the technique in his book "Cooking by Hand."...
Author: Julia Moskin
This recipe is a variation on the original no-knead bread, which Mark Bittman learned from the baker Jim Lahey. It's an attempt to bake a loaf with a higher percentage of whole grain. The results are wonderful:...
Author: Mark Bittman
The original recipe for no-knead bread, which Mark Bittman learned from the baker Jim Lahey, was immediately and wildly popular. How many novices it attracted to bread baking is anyone's guess. But certainly...
Author: Mark Bittman
Tesa, cold-cured pork belly with a delicious spice coating, is the easiest home-curing project, according to Paul Bertolli, the charcuterie guru, who provides the technique in his book "Cooking by Hand."...
Author: Julia Moskin