There's nothing I don't love about pretzel rolls. I love their bronzed, sexy outsides, and their deliciously-chewy interiors. You can't beat 'em for hamburger buns. And get this -- the rolls are really easy to make! Read more »
It's bitterly-cold here in New York's Hudson Valley. It's dang cold in my kitchen, too. To warm my soul, this morning I fired up the oven and baked a great big loaf of focaccia. Who wants to taste this fabulicious flatbread? Read more »
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 »
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.