The Bake-Off, and a Bonus If you’ve stuck with this ludicrously overfermented series this far, you’ve already seen the recipes behind the three approaches to no-knead bread that Cuisine Stupide has tested: Jim… [Continue Reading]
Author: Chef Zuz
Copycats and Contrarians The outpouring of attention that the food world gave no-knead bread in the wake of the 2006 Mark Bittman column inspired many other chefs to work up their… [Continue Reading]
Some Kneadless Exposition As far as we’ve been able to determine, Jim Lahey was the first to put together the four essential elements of what has come to be known… [Continue Reading]
A New Way to Bread Of the many tens of thousands of words that food journalist Mark Bittman has written, perhaps none have had greater impact on how America cooks… [Continue Reading]
A Treasury of Great Recipes, the epic 1965 cookbook by movie legend Vincent Price and his wife Mary, is available again in a new 50th anniversary edition. Chef Sin wrote… [Continue Reading]
Ten months ago, the two of us, Chef Sin and Chef Zuz, decided to move from the third-largest city in the Northwest to a small town in Oregon. Doing so… [Continue Reading]
Remove all juices with baster before removing from oven. Never lift by sides. Always support the bottom. As Chef Sin notes, it’s not helpful to put the important safety information… [Continue Reading]
Chef Sin has always loved candy corn. Yours truly (Chef Zuz), not so much. It’s an ancient autumn tradition that truly divides Ghoul Nation. For some, it just wouldn’t be… [Continue Reading]
Author Mark Kurlansky has made a career of examining the intersection of cuisine and culture. In such outstanding treatises as The Big Oyster: History on the Half Shell and Cod:… [Continue Reading]
As usual, Michael Pollan is right.