Despite different time zones, my book collaborator Anna Brones and I always find time to bake “together”. And for our regular skype meetings we always treat ourselves with strong coffee and something sweet to nibble. This week we are celebrating a little extra; Fika just got listed in Saveur Magazine‘s 100 cooks’ edition list! (issue 171, January […]
Semolina Crackers with Rosemary and sea salt by Tenaya Darlington
Flavorful sourdough bread with rye flour.
Review of Fabrizia Lanza’s cookbook about seasonal farm to table cooking at Casa Vecchie in Sicily
Wonderful and simple chickpea salad that can be served warm or cold as a starter or as a side.