Recently I met Johanna Kindvall, a baker, blogger, cook and illustrator. We had been following each other’s work. Then she contacted me about doing a co-blog on her site kokblog, and I decided to interview her. Creating linear and minamalist illustrations, her...
Pici are a frugal Tuscan pasta made with just flour and water, though oil is sometimes added. Wanting a batch, I found a simple recipe that uses a ratio of one cup semolina, one cup All-purpose flour to about 3/4 of a cup water. Lazy and hungry, I used an electric...
This recent MemoriaI day weekend, I returned to Montreal to visit my friend Michele Forgione at his restaurant Osteria Venti. He serves Italian food at its simplest; no fussy garnishes or spiraling towers. Taste is the key to the regional food here. Michele and I met...
My wife and I had friends over this last weekend for a pizza demonstration from brothers Julian & Ethan Ansorge. These brothers happen to be a few years younger than me. Way younger, actually. Before we go to the experience of working with the brothers,...
