Adventures in food. Because one can't write about wine alone.

To really get what food is all about, you have to make it. I don’t mean you can’t enjoy it if you don’t get your hands in there, but to really get a sense of how a good meal comes together, to understand why a dish is successful or not, there’s nothing quite like practical experience.

This fall, I’ve taken the do-it-yourself approach farther than usual. A lot of baking, to better understand leavening, gluten formation, hydration – and generally, how you make better bread. I made breads I’d never tried before, like San Francisco Sourdough, baguette and brioche (which was the most successful of the three).

On the meat side of things, I bought Read More »