Where did spring go? In New England we seemed to jump right into summer. I’ve been doing all of my baking for the bread book in the mornings, before the heat and the humidity really set in. And after a morning covered in dough, with flour crusted along my hair line from pushing errant locks […]

I love a slaw. Not the traditional coleslaw, laden with weepy, white cream-based dressings, but a slaw nouveau is what I’m talking about. A bit of cabbage, some acid– be it astringent vinegar, or tangy citrus juice, you can’t forget the olive oil, and some other stuff: nuts, herbs, thinly sliced onion, other vegetables, fruit […]