Let me tell you a little story. It’s about being dim (my being dim, of course). I went to the cheese shop that I always go to. They have a really wonderful house-made ricotta there; it’s light, with just the right amount of salt, and tastes like cream. I was going to bake a ricotta […]

I’m smitten with a lowly flour. It all started last year with a trip to upstate New York. I went to the teeny-tiny, mill town of Penn Yan. It was quaint. But what do you do in a mill town except buy flours and grain? Not a whole lot. So, I filled the trunk of […]