Heavenly Challah (egg bread)

January 27, 2014
IMG_8127WBI'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 »

Perfect Gluten-Free Pancakes

January 9, 2014
IMG_7590SURE, 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 (GF Tuscan Flatbread)

September 30, 2013
IMG_3833CECINA -- 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 »

English Cream Scones

January 15, 2013
IMG_3834MY NAME IS KEVIN, and I’m addicted to English Cream Scones. And who can blame me? These little breads are light, moist, and buttery. They are profoundly delicious when topped with clotted cream and jam. And, as you will soon discover, they are ridiculously easy to make: Read more »

Pain de Mie in a Pullman Pan

September 22, 2012
166 - CopyI LOVE FRENCH SANDWICH BREAD, or Pain de Mie. It's my "go-to" bread for sandwiches, Melba toast, French toast, croutons, and fancy canapes. To form a perfectly-rectangular loaf, I bake the bread in a Pullman pan. Here's the recipe for this loaf of love, along with the answer to your burning question: "What's a Pullman pan?" Read more »

“American” Buttermilk Biscuits

August 22, 2012
IMG_8889I'M CALLING THESE "AMERICAN" BISCUITS, simply because there are several English and Australian cooks who visit this site. For them, a biscuit is a sweet cookie. But here in the United States, a biscuit is a savory quick-bread. Why the nomenclature problem? Ah, that is one of life's more perplexing questions. Meanwhile, here is the recipe for Buttermilk Biscuits, at least as my grandmother used to make them: Read more »

Cheese & Thyme Gougères

June 17, 2012
IMG_6984NEED A CLASSY APPETIZER for your next cocktail party? Try the savory Gougères (pr. "goo-ZHAIR") pictured up top. These are made from Choux pastry, the same easy dough used for cream puffs and eclairs. You can form a great many gougères and then freeze them, unbaked, just as I do. Then, when guests arrive, simply pop the little balls in the oven, where they will puff to perfection. I season mine with fresh thyme from the garden, and a generous amount of Gruyère cheese. The recipe: Read more »