Thanksgiving is right around the corner, which means we better start planning for the big meal. And while most of our attention should be focused on the main event, THE TURKEY, It’s also important that we don’t forget about the side dishes. It doesn’t matter whether it’s the mashed potatoes or the cranberry sauce, […]
I’m an absolute sucker for focaccia, especially when it’s homemade. It has a perfect combination of textures with a crunchy exterior and a soft yet chewy interior. Its flavors are both simple yet rich thanks to a liberal use of olive oil and salt all over it’s top. And best of all focaccia
Have you ever used the no-knead method of baking bread? Because if you haven’t then you’re really missing out. You see like many, I have always had trouble baking my own bread at home. It seemed like every recipe I tried required a lot of work and the finished product just never made it
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Last week my mother was cleaning out some old boxes when she stumbled upon a stash of her grandmother’s old recipes. She was absolutely ecstatic to have found them and quickly began to recount all the fond childhood memories of eating her delicious baked goods. You really should have seen her tell story after
Hello class and welcome back to another segment of Yankee tries to not piss everyone off while explaining southern food! Today’s topic, southern cornbread. For those of you who are unaware, there are two types of cornbread typically made in American households. You have northern style cornbread, and you have southern-style cornbread. And
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Have you ever bought a loaf of good quality bread for a meal, but ended up eating only half of it? A day or two later you return to this bread, which you have forgotten about and left untouched, only to realize that it has become stale. It’s a shame, and like
I don’t know about you, but I have always had difficulty baking any type of bread that requires yeast as a leavening agent. Getting those little packets of yeast purchased at the grocery store to activate, always seems to require a magic touch that I just don’t possess. While yeast has always been the
