FEELING INSPIRED by a comment from reader Virginia Embry Marx, I recently made Fougasse aux Herbes de Provence. Fougasse (pr. "foo-GAHS") is the French version of Italian focaccia. It's dense and delicious. It's powerfully fragrant. And it's a breeze to make. Read more »
WHAT CAN YOU DO with flour, water, milk, yeast and salt? You can turn them into Naan, just as I did this week. Naan is an ancient, Central-Asian flatbread with a wonderfully-wheaty taste and a crisp but chewy texture. I like to form the dough into long “snowshoe” shapes, and serve them with dinner or as an appetizer at parties. The dough is remarkably easy to make, and forming it with wet fingers is two tons of fun. Read more »
WHAT'S A BAGUETTE? It's a rope-like loaf with a deep, yeasty aroma, a chewy interior, and a crust that goes Snap! Crackle! Pop! when you bite into it. My easy recipe for this mouthful of music: Read more »
I'VE BEEN BAKING UP A STORM LATELY, preparing breads for the fourth chapter of my cookbook. Although my editor has advised me not to post every blessed recipe online, I couldn't resist sharing this one for Challah. Why? Because it's too delicious not to share. And because I'm a blabbermouth. Read more »
SURE, I'm a wheat-eating, gluten-loving foodie. But I love garbanzo bean pancakes. These soft, perfectly-textured breads are gluten-free. They are guilt-free, too, because they contain loads of fiber. And they are knock-your-socks-off delicious. Here's the recipe: Read more »
CECINA -- pronounced "chay-CHEE-na" -- is a Tuscan flatbread composed entirely of garbanzo bean flour, water, and seasonings. It's delicious. It's naturally gluten-free. And it's so easy to make you can wear a blindfold. Read more »
Kevin is an award-winning food, garden and lifestyle guru who lives in New York's Hudson Valley. His recipes have appeared in dozens of newspapers. He has contributed countless gardening articles to African Violet Magazine, Berkshire Home Style Magazine, and Garden Design Magazine.