The Yankee Chef

New England food everyone can prepare, with a simple, straightforward approach.

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Tag Archives: bread

Focaccia or Pizza Dough?

Posted on February 17, 2013 by The Yankee Chef

Posted in Everything 'In-Between' Recipes, International Cuisine, New England Comfort Food, Seasonal Recipes | Tagged bread, dough, focaccia, italian recipes, pizza sough, yeast

Cantuccini, Correctly!

Posted on January 31, 2013 by The Yankee Chef

Posted in Everything 'In-Between' Recipes, International Cuisine | Tagged biscotti, bread, cantuccini, toast

It’s Boule Time!

Posted on January 3, 2013 by The Yankee Chef

Posted in Everything 'In-Between' Recipes, Historical Recipes, New England Comfort Food, Seasonal Recipes | Tagged bisque, bisques, boule, bread, bread bowl, scallops, scallops recipes, squash

Now Don’t Be Scared!

Posted on December 2, 2012 by The Yankee Chef

Posted in Everything 'In-Between' Recipes, Historical Recipes, New England Comfort Food, Seasonal Recipes | Tagged braided challah, bread, challah, challah knots, challah turbins, jewish baking, jewish bread, jewish cooking, jewish food, knots, turbins

Ricordo quando?(Remember When?)

Posted on November 5, 2012 by The Yankee Chef

Posted in Everything 'In-Between' Recipes, Historical Recipes, New England Comfort Food | Tagged baking powder, bread, bread recipe, clabberings, italian bread, jug yeast, leavening, the yankee chef

More Of That Sweet Smell

Posted on November 5, 2012 by The Yankee Chef

Posted in Everything 'In-Between' Recipes, New England Comfort Food | Tagged batard, bread, flour, semolkina

There is NO Better Smell

Posted on November 1, 2012 by The Yankee Chef

Posted in Everything 'In-Between' Recipes, Historical Recipes, New England Comfort Food | Tagged bread, french bread, how to make bread, new england baking

Maine Black Bread

Posted on October 6, 2012 by The Yankee Chef

Posted in Everything 'In-Between' Recipes, Historical Recipes, New England Comfort Food | Tagged bread, dough, Gus Bailey, lumber camps, maine, maine bread, molasses

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About The Author

A 3d generation Yankee Chef and New England Food Historian, I am also proficient in international and Michelin-star food preparation. A food columnist for 10 years, I use New England ingredients when possible and give you food everyone can prepare, with a simple, straightforward approach.

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