Rye bread is a New York institution. Our recipe for rye bread is the definition of old-world flavor. It has been a metropolitan favorite through the generations because of its chewy and sour interior generously decorated with caraway seeds, and a chewy crust. Rye bread is the ultimate pairing for cured meats and cheeses and just the right loaf for a truly New York deli sandwich.
Author: Chef M
A simple yet artful way to expand your sourdough is to add different purees to the dough. In this case, a generous dollop of silky pumpkin puree stains the crumb a beautiful, brassy orange color. The pumpkin flavor is not very pronounced, but cranberries soaked in fresh orange juice, cinnamon, and spices give the bread that familiar seasonal taste. Enjoy this sourdough on a brisk autumn day or with Thanksgiving leftovers for the full effect. My dad likes to fry day-old slices in a hot skillet with melted butter. About the Dough: This dough wins the award for most improved.…
Kale salads are a new favorite for me—I never thought I liked kale raw, but it turns out if you massage it a bit, it’s tender and not at all bitter. I actually like it better raw than cooked, especially when paired with dried cranberries and roasted butternut squash. Traditionally, this salad would be served with diced squash, but I like the addition of squash noodles even more.
Radagast the Brown is a wizard living on the edge of Mirkwood. Also called Aiwendil meaning “friend to birds,” he prefers the company of animals and plants to that of men. In the film The Hobbit, it is Radagast who warns Gandalf about the return of an evil presence in the stronghold of Dol Guldur.
We only make a few of these each morning, and as soon as they come out of the oven, they are snatched up by waiting customers. When the first Flour book came out, there was an outcry from these loyal cinnamon-cream devotees because the recipe was not included. It wasn’t an intentional omission; in my mind, this pastry was something we kind of threw together each morning and thus it didn’t really need a recipe. Clearly I was wrong. We were inspired by a recipe for a similar pastry in Nancy Silverton’s book, Pastries from the La Brea Bakery, called…
We think that an outstanding oatmeal raisin cookie is crunchy on the outside and chewy on the inside, and that’s how these bake. We source a mixture of raisins; if a high-quality mixture is not available, use half dark and half golden raisins. If the raisins are not plump, pour hot water over them and let them sit for about 30 minutes before making the cookies, then drain and pat thoroughly dry.
It’s a delectable American version of a German popover that’s ideal for an elegant breakfast. No bowls needed; just a blender, a pan, and a sieve for the powdered sugar. The lemon it is served with adds a welcome touch of acidity.