Pitas are more about the technique than about the recipe, although a wet dough is necessary. This batch was made from a variation of the standard dough which I discussed in the pizza posting. I modified the dough this time to make it less glycemic and to add a bit of whole wheat flour Read More …
One of the strangest multicultural experiences I ever had was during a visit to Prague to teach an accounting course. I had lunch at a Thai restaurant with the Italian Payables manager and one of his senior Czech staff. During lunch I mentioned that a food of Czech origin, kolaches, is very popular in Texas. The Read More …
Now that I have moved to the Richmond area, I am working on increasing my Southern cooking skills, and what could be more Southern than buttermilk biscuits! This is a very simple dish, and like all simple dishes good ingredients and good technique make a difference in the final results. The two key techniques are Read More …