While lacking any levain at ready, I used leftover yolks from a breakfast egg white omelette, to make some challah. And as with a previous brioche, I decided to make the challah using olive oil. In addition, I had a notion to use some saffron, but not having any in my kitchen, incorporated some pimenton into the mix, sort of a challah ladino. Reving my plaiting skills, I found a book and a wonderful Maggie Gelzer video, which saved me!
In the spring of 2007, we reached out to Anthony Bourdain for an interview. By then, Bourdain was established as a...