Posts tagged as:
Did you know that pesto means paste? It’s not just limited to basil plus all of those yummy aromatic ingredients like garlic, pine nuts, Parmesan and olive oil. I didn’t realize this either, until I read Mark Bittman’s recent article the NYT.
So, that means practically anything can be transformed into “pesto”. Think arugula, sun-dried tomato, [...]
{ Comments on this entry are closed }
I love the New York Times’ food journalist, Mark Bittman, for many reasons: his inspiring recipe ideas, quirky how-to videos, but mostly because he made me feel like a bona fide Julia-freaking-Childs today. I followed his famous No Knead Bread recipe (with a few additions here and there, of course) and created what I believe [...]
{ Comments on this entry are closed }
A few years ago, the New York Times’ Mark Bittman introduced the world to “No Knead Bread“, creating a little culinary phenomenon across the country. People became tickled pink by the idea that you could create beautiful, golden-crusted bread without having to knead dough for an agonizing 10 to 20 minutes beforehand. (To date, Bittman’s article [...]
{ Comments on this entry are closed }