My Rosetta Scone: Orange Ricotta Scones

My Rosetta Scone: Orange Ricotta Scones

Just like the 19th century artifact that unlocked the secret of Egyptian hieroglyphics, I have finally stumbled upon the secret to making great scones. You know, fluffy and moist on the inside while simultaneously being a little crunchy on the outside with that great looking, craggly crater that forms on the top. I’ve tried recipes […]

Half-Baked: Multigrain French Bread

Half-Baked: Multigrain French Bread

I really like to bake. I’m not good at it, but I like it. I think that part of the trouble is the demanding precision that good baking requires. I’m a kitchen designer by trade – it requires me to be exacting all day long. You would think that those skills would translate into good […]

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