Sourdough Country Bread

When I first read Martha Rose Shulman’s book Supper Club chez Martha Rose, published in 1988, my life changed. Why? Because of what she did with bread. I’m not referring to the crazily intense scientific approach to bread baking, I’m talking about her creativity. She added stuff to bread doughs. And I mean just about

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Roasted Okra

Quite a few years ago, I was at a girlfriend’s beautiful loft for dinner, and for someone who doesn’t really love cooking, she had really put out an impressive spread of hors d’oeuvres. Among those hors d’oeuvres were roasted okra. I was a bit hesitant at first. I’d only had okra in Creole dishes, and

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Beet Ravioli

I’ll probably never dine in London again. Not that I wouldn’t want to, but because our younger daughter lived there for the last four years, we have been lucky enough to visit multiples times, taking advantage of London’s fabulous gastropubs and restaurants. We visited her this past July, to get our last opportunity to see

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