Month: June 2025
Brod & Taylor Baking Shell
I received a Brod & Taylor baking shell for my birthday and used it yesterday for the first time to make the Pain au Levain shown below. It worked like a charm – 20 minutes on top of a preheated baking steel to provide a moist environment and 15 minutes off to brown and crisp Read More …
Pollo e Peperoni
This is an adaptation of recipe for a Roman dish in Alex Guarnaschelli’s cookbook Italian American Forever. This will make 4-8 servings and will take a bit more than an hour. Note that we barely fit this into our 12-inch cast iron skillet. ¼ lb. pancetta or bacon cut into lardons (I used bacon 3 Read More …