White Pie

Who says that tomatoes have to go on the bottom of a pie. They want to be seen, too. The herbs and other toppings, always showing off. Acting fancy. “Look at me, look at me!” Let the cheese do the heavy lifting for a change. Put it on the bottom of the stack. This pie […]

Focaccia, Two Ways

Focaccia is a great way to feed a crowd on the cheap. This weekend, we had some people over and I did two styles: artichoke, rosemary and tomato, caramelized onion. Both were topped with a generous amount of olive oil before baking. Another great focaccia feature is that it holds well. You don’t need to […]

Charcuterie, Sausages & Condiments

This is beginning to look like standard fare from Jesse and his gang at Dai Due. Another notification of items of goodness for sale: Kielbasa, Duck Boudin Noir, Boudin Blanc, Country Style Sausage, Chorizo, Rillettes, Sauces, Stock and Lard (O, my). No fear, the supper club is still in full effect, but they are taking […]