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New Jersey Food Baptism

New Jersey Food Baptism

I recently visited my brother and his wife who are living in New Jersey's Pine Barrens. The first thing I learned was locals referred to outsiders like me as a Benny, whereas they identify as Shoobis. Other education included an introduction to their subtle...

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Panettone Gastronomico

Panettone Gastronomico

I found a new way sandwich roll for the holidays. It's a mix that riffs off panettone, all-be-it a bread that's not studded with fruit or flavoring. Just eggs and butter and a long mix of about nine hours of proofing. The key is to refresh the lievito madre in...

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Spring Flinged

Each year the private club where I am chef holds their "Spring Fling." It's a great excuse for a colorful spread. This year's was 15 hours over a simple spread. Honestly, more often the crowd here is about drinking, not eating. Regardless, here's...

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Eliot Z. Felde & Breadcrumbs

Eliot Z. Felde & Breadcrumbs

Meet Eliot Z. Felde. He's one of the collaborators of an interesting new book, Breadcrumbs. An American now living in Berlin, Felde worked with a group of local artists to create something between an art book and a celebration of... well, the concept of sandwiches. As...

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Pan Cubano

“Diet” was more effective than any kind of powerful medical therapy according to Ernest Hemingway. I wonder if he ever ate a media noche, or Cuban sandwich? It's said he's attributed to the Sloppy Joe. Its actual origins are unclear, though from what I heard it is...

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Rye Bread, With Some Twists

I have been baking a lot of rye-bread variations, most with Germanic sounding names; Altus, Mehlkochstuck,Samen. Each has particular additions from pre-gelatinized rye flour to seeds. Basically, I married these variations and then made them canvasses for different...

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