Sublime

Many restaurants, especially the small ones that represent the majority of all eating establishments in the U.S., dislike delivery apps. They charge up to a 30% commission, which owners say is unsustainable. They also control data that would otherwise enable direct relationships with customers.

“It’s mac and cheese night,” floats up from somewhere near the end of the table. It sounds like there are three different conversations going on, at least one of them at a decibel level that seems unnecessary for indoors. Harper and Vanessa are gesticulating wildly with their hands, and Mr. Porter is using his steak knife to illustrate something on

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In an effort to make standing in those long lines more bearable, Stacy started cutting up their leftover pitas at the end of each day and then baking the pieces into different-flavored chips (cinnamon sugar and parmesan garlic to start) that she would hand out for free to customers while they waited for their sandwiches. “Initially, it was just a w

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In this book’s Dutch-oven levain bread process, I have you make up a starter from a refrigerated levain. The final starter feeding on Day 2 has you remove about 400 grams of starter (leaving behind 50 to 60 grams for the buildup for the final dough mix). So, let’s make pizza dough with that extra starter. There will be zero waste and a very good do

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