Quite Possibly the World’s Best Sandwich

I wasn’t much of a bologna — baloney — kid when I was young. While my friends pined for white bread with bologna and mayo, I found it rather bland and uninteresting.


In my teen years, working at an Italian deli, I would discover that the origins of this pale, flaccid meatstuff was actually a salumi called mortadella (the American version was named after the central-Italian city from whence mortadella originates, Bologna). And my opinion would change. More

All You Knead is Love

I recall when I worked in pizza joints as a pimply kid, big beachballs of pizza dough churning in cavernous steel bowls beneath a massive metal Popeye arm. Industrial mixers made quick work of enough flour, yeast and water for 100 pies. But if you’re a home cook, why deprive yourself of the meditative pleasure of kneading?

Fresh savory rustic bread, just out of the oven

I sometimes see TV chefs mixing their dough in a Cuisinart. While this works perfectly well, your dough will never have that intangible mojo the best food has — the love that comes from a human hand. More