July is nearly all gone and for me it went way too quickly. I had a nasty cough for most of the month and was bogged down with work. However, I did go to a
For our first Slow Food NYU cooking demo, we decided to host a post-Valentine's day chocolate lover's recovery session. Fellow slow foodie Meg, a former professional baker and friend of...
So light and moist and chocolaty that it’s pretty much cake in a loaf pan. But calling it bread and putting a vegetable in it makes it sound hip and healthy and appropriate for things other than dessert.
This dish embodies the alluring qualities you'd expect from rösti—shredded potatoes that are cooked until browned and crisp on the edges. Serve with a colorful mixed greens salad.
