My second pick for innovative use of veal stock came in from Marc Barringer, Chef/Hopsitality Director, St. Michael’s Episcopal Church, Grosse Pointe Woods and  Food Service Director, Lost Lake Scout Reservation, Freeman Twp., Michigan. He’s also a freelance writer, innovative cook and classic jack-of-all-trades in the best cooks tradition (still a school crossing guard! God bless him!).  Veal stock is one of the great preparations of the kitchen that can elevate everyone’s cooking, and someone on twitter asked me what you could do with it. It lead to a lot of great ideas, in addition to the traditional uses for making sauces and enriching braises. Read the story of how Marc came up with bread—it’s classic innovation from the restaurant kitchen.  I love it.  And I love the bread.  Donna loves the bread. James loves the bread. Read On »

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Does France or Switzerland have the best macarons?  The Laduree and Sprungli taste test, via The Atlantic

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Biscotti is the perfect accompaniment mid-morning when I’m into my fifth or sixth cup of coffee.  I drink coffee all morning long and I’m able to do so because I don’t use one of those horrible drip machines, but rather what I think of as my personal 1956 Lincoln Continental of a coffee machine. The problem has always been that I’ve never really liked biscotti.  Maybe because I’ve only ever had the stuff that comes in a gift basket from Gallucci’s (a store I adore).  Or the one time I tried to make it myself.  It was rock hard and tasteless, so I figured I’d done a perfect job. But a while back, someone asked for a biscotti recipe, perhaps even a ratio.  My able colleague Emilia Juocys was intrigued and so recently set to Read On »

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A British woman living in India shares her stories of Indian street food and her love of baking in her blog, via Eat & Dust.

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Photos by Donna Last Sunday morning, my son James said, “Dad, what if you made a bowl out of cookie dough?” I’m the first to admit that there are almost no truly new culinary innovations or ideas, only variations on what’s come before us, and I also know that making a cookie to serve ice cream on, such as an ice cream sandwich, is a common one (some great recipes will be in Ad Hoc At Home, now at the printers). But when James said it, I said, “Very cool idea, James.  Let’s give it a shot.” And so we did.  We posted a Twitpic and fellow Twitters were likewise enthusiastic. It’s taken a few different methods to figure out the best way to bake them and how much to put in our bowl-in-a-bowl makeshift Read On »

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