My Pizza: All Pizza Is My PizzaI love pizza. That’s no secret. As a matter of fact, pizza is my favorite food, and it has been all my life. With amazing attention
Pita: A Flatbread Known by Many NamesBread has been referred to as the staff of life, because bread has been seen as a life-giving necessity in cultures across the globe. It is a
A recipe by Craig Poirier. Naan: The Flatbread of IndiaCraig Poirier has done it again. Just the other day he sent me his recipe for Yellow Split Pea Curry over Rice. And now
A Guest Post by Ross McKnight Chopped: Catholic EditionMay 9, 2013 Belmont, NC Students of Belmont Abbey College, a Benedictine liberal arts institution outside of Charlotte, NC, hosted their own small-scale (and I
A guest post by Ross McKnight Yesterday was the Feast Day of The Blessed Virgin of Pompeii. Meat pies have nothing to do with Pompeii, but very much to do with Natchitoches (pr.
Around The Table Radio for Friday, May 3, 2013We had an exciting show on Friday, May 3 that included talk about Jazz Fest foods, Crawfish Bread, and Vaucresson Sausage. Our guests for the
Ash Wednesday and Lent: A Time for PenanceFrom Fat Tuesday to fat pretzels, carnival season and Mardi Gras are now over. Lent is here. And that is a good thing. Life if full
Chef John Besh stands for something. I like that. I also like what he stands for. Family. It’s All About FamilyAbout this time last year, Chef John Besh published a cookbook entitled
Crawfish at the FairThis Crawfish, Shrimp and Cornbread Pie was inspired by a dish we tried last Friday at the Washington Parish Fair. The Washington Parish Fair is believed to be the largest
For years the art of baking bread with whole wheat flour eluded me. I tried and tried, but nothing I did came out right. The bread was always dry, dense, and tasted terrible.
Recipe submitted by Craig Poirier. Ingredients:2 ½ cups Unbleached, high gluten bread flour1 2/3 tsp non-iodized salt1 TBS sugar1 tsp instant yeast1 tsp diastatic barley malt powder1 TBS olive oil7-8 Ounces milk1
Recipe submitted by Craig Poirier. IngredientsOvernight starter1/2 cup cool water1 cup Unbleached All-Purpose Flour1/16 teaspoon instant yeastDoughAll of the starter1 teaspoon instant yeast1 cup lukewarm water3 1/2 cups All-Purpose Flour1