The perfect hot dog starts with an all-beef dog, grilled until the skin blisters and splits and the ends curl up just slightly, caramelized in its own fat. Nestle it into a toasted brioche bun—soft and buttery, with just enough structure to hold its ground—and finish it with my relish […]
What makes a true Kentucky biscuit rise above all pretenders? Butter so cold it numbs your fingertips, worked into flour until the mixture resembles a January field dusted with snow. The secret lies in folding that dough—over and over until layers form that will later separate with a gentle pull. […]
Granddaughter Josie just asked me for this recipe, and I realized it wasn’t yet on our food blog, so here it is. We always wondered why so many people miss the opportunity to infuse flavor into pizza dough. They often simply taste like simple crunchy white bread, while the really […]
One of the things that has changed over the last few decades is the desire and appreciation for different breads. We now go into the better markets and see bakeries loaded with almost every bread imaginable. One of our favorites became aritisan bread. We favor these breads because they have […]