Wake and bake

By now, all seven of you longtime readers know that DPaul is quite the dab hand at pizza. It's become a go-to item for semi-spontaneous meals, whether by ourselves or with others. The dough recipe makes four rounds, which can…

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Good morning

Squash blossom frittata with spring garlic, anyone? Yes, please. What, you want a recipe? Uh, how about some eggs; a mess of grated parmigiano; your blossoms (chopped, with a few whole reserved for effect) and garlic; dash of salt, pepper…

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Not bad for a Yankee

Biscuits are the easiest thing in the world to make and among the hardest to make well. To achieve the perfectly, ethereally fluffy, flaky, crusty, buttery texture takes skill, patience and above all else a light hand. I'm not purporting…

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City Bakery

When one trusted source refers you to a place when you’re visiting New York, you put it on the list. When two do it, you make it an imperative. When it happens to be two blocks from your office, you go twice. Such was the case for City Bakery.

I was made aware of City Bakery by newfound friend (by way of David, with whom I just dined at Tía Pol) Thomas Locke Hobbes. A Bay Area native but longtime New York resident (and now transplant back to his hometown), Thomas advised that City Bakery produced the best chocolate chip cookies. Ever. And then the always engaging and informative Shuna commented that I simply must go there for the pretzel croissant. As far as I know they are not in cahoots with each other, or the bakery.

So. Pretzel croissant, eh?


Ho yeah. Explosively flaky on the surface and fluffy soft on the inside. Big time buttery yet never greasy or dense. And just salty enough to highlight the sweetness of the dough. This is a very dangerous thing indeed.

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