Category Archives: Unleavened Breads

Week Six: Italian Breads I can picture it: you’re navigating the intimate aisles of that little Italian market, browsing around the fifty different brands of olive oil, the mysterious tins of sardines that you’re sure must be delicious (if only … Continue reading →

Week Six: Italian Breads Today, I give you a very obscure Italian bread: the piadina.  I don’t actually even recall seeing this bread in the times I’ve traveled to Italy; it’s only been in textbooks and anecdotal recountings that I’ve … Continue reading →

Week Five: Breads for Parties There are two main types of pumpernickel in this world: the one most Americans recognize, that deep-flavored, dark, and fluffy yeast-bread often associated with and substituted for rye bread, like in a Reuben sandwich; and … Continue reading →

Yesterday was New Year’s Day: a day for careful reflection of the year behind and what life has given you in it, a day for contemplation of the year ahead and the sort of better person you want to be … Continue reading →