Tag
brooklyn
Bread & Baking
Focaccia on a Hot Afternoon
Lou Bertillon does not bake bread in July, except for this one. Olive oil, rosemary, a kitchen with the windows open, and forty-five minutes of patience.
Bread & Baking
A Saturday Morning Buttermilk Biscuit
Lou Bertillon's biscuit recipe, taught to her by a line cook from Tennessee in 2011, takes twenty-two minutes from cold butter to hot oven.
Kitchen Notes
Cooking in a 36-Square-Foot Kitchen in Crown Heights
A year of dinners cooked in a Brooklyn galley the size of a closet, where the cutting board lives on the stove and the colander hangs from a nail above the sink.