The No-Knead Bread


If you haven’t heard about the no-knead bread by now, you clearly don’t read many food blogs (or newspapers, for that matter.) Last year, in The New York Times–actually, TWO years ago in The New York Times (the article was published November 8, 2006! Boy, I’m way behind on making this)–Mark Bittman coaxed a recipe from master bread baker Jim Lahey for perfect bakery-quality bread at home. Shockingly, the recipe required no work, no kneading of any kind. The food world was astonished. Food bloggers went ga-ga. I watched them go ga-ga. And, finally, last week I decided to go ga-ga myself.

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Homemade Pizza with Caramelized Onions, Rosemary & Gorgonzola


Sometimes the name of a dish sounds so intimidating your immediate reaction is: “Pish posh! I can’t make that! And why did I just say pish posh?”

Such might be the case with the pizza you see above. You hear “pizza” and that doesn’t sound so difficult, but you add “caramelized onions, rosemary and gorgonzola” and you feel like you’re on Planet Impossible. Well come back to Earth, Earthling, and let me assure you: that pizza you see above may SOUND difficult, but it’s really a cinch. Here, let me convince you.

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Make Bread


Last week the NYT published a piece on how to make supremely excellent bread at home with minimal work and maximum reward. Luisa of Wednesday Chef attempted it and her results look marvelous. But the other day I wanted home-made bread and I wanted it then and there. The NYT technique requires 12 hours of resting and I was impatient, so what could I do?

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Pissaladière: A Play

Niçois Onion Tart Theater Proudly Presents the debut performance of


(or, “Fear of a Jarred Anchovy”)





Billy, The Anchovy Hater


Jacques, The Friendly Frenchman


PLUS: Special Guests!

Please take your seat. The performance will begin after the jump.

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This Bread Has Bananas, B-A-N-A-N-A-S

This post is dedicated to Gwen Stefani, whose “Hollaback Girl” did for bananas what “MacArthur Park” did for cake.

According to Gwen, “this shit is bananas,” and I couldn’t agree more. This is a fancy banana bread from a recipe in the Gourmet Cookbook available here at Epicurious.


The bread contains three very ripe bananas, toasted coconut, lemon zest and sour cream. It’s also supposed to contain macadamia nuts but I forgot to buy them. Are all these flourishes worth the effort or does this banana bread lack the simplicity of a more basic banana bread? And more importantly: am I your Hollaback Girl?

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