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| by Jeff Hertzberg - photos by Sarah Kieffer, October 16, 2012 Hey all, we want to introduce Sarah Kieffer to you; she’ll be doing some photography for the site, including the shots in this beautiful post. Zoe and I met Sarah on the Web (where else), where she covered a class … Continue reading
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| by zoe, August 2, 2012 Weather is something we Minnesotans take great pride in. We love our winters, mostly for the bragging rights of surviving them, and the fact that it can go from -40° to 90°F in a blink of an eye. This summer … Continue reading
Here in Minneapolis we have been having a heat wave, and while grilling out can be a great way to keep the kitchen cool, some days it’s just too hot to even do that. So we came up with a … Continue reading
Couldn’t resist showing you this–I was doing a loaf bread on the outdoor covered gas grill, right on the grates (indirect heat), flipping at midpoint, for about 30 minutes total baking with both burners on low. I figured that since … Continue reading
We’re back from Kansas following a terrific learning, baking, and video-shooting trip with our new sponsor, Gold Medal Flour. Many of you know that we;ve used Gold Medal flours for years. We even tested our books with them–they work beautifully … Continue reading
My favorite breakfast is a homemade bread, toasted to perfection, fruit preserves, and a cup of freshly brewed coffee. I know it sounds simple, but getting that bread to caramelize and crisp up on the outside, but have a soft … Continue reading
We are ready for warmer weather (50 degrees yesterday in Minneapolis!), and that means grilled pizza. There’s no better place for that than Phoenix, which is Minneapolis’s alter-ego– it’s pretty hot for indoor pizza-baking in the summertime (which is coming!). … Continue reading
(photo by Mark Luinenburg) If you’ve read any of our books, you know that this particularly photogenic fruit (or is it a vegetable?) seems to have captured our imagination. After a year of perfecting the basic tomato/basil/mozzarella topping, I did … Continue reading
(photo by Mark Luinenburg) It has been suggested to me that the real reason I like to throw pizza dough into the air when I teach a class is not because throwing the dough improves the pizza, but because I … Continue reading
(photo Mark Luinenburg) Growing up in New York in the 1960s and 70s, there were two options when you walked into a pizza place: “regular” (thin-crust) baked right on the hearth, or “Sicilian” (thick-crusted), baked in a pan. I’m fairly … Continue reading
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