Considering the amount of fresh bread Audrey's been baking lately (four loaves a week!!) we've been eating our weight in sourdough! While I'm a sucker for avocado toast as much as the next guy, I've been experimenting with several other flavor combinations. more →
One of the tenets I cook by is using quality ingredients where it counts. Good olive oil is one of them and different kinds are appropriate for different occasions. Like wines, olive oils have complex notes ranging from buttery to grassy to peppery and everything in between. So when Ludo from Fig+Olive offered to teach me some tips in olive oil tasting I jumped on the opportunity. more →
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