| | Here’s the beefCooking meat on a gas-fired grillA beef expert offers eight tips for cooking the perfect steak on Memorial Day — or any day. |
The Produce DiariesMorelsPleasure in the hunt | Dinner Guest BlogA quiche lessonThe crux is the crust |
FeaturesFabulous favasA green herald of summer | Dinner Guest BlogWabi-sabi cookeryCooking is a constant history lesson |
Seed Culture by Tesia on Nov 21, 2008 at 5:01 PM PST
This post reminds me of my recent trip to San Francisco and the Boudin Bakery and museum. Sourdough bread has an interesting history there. Boudin Bakery