Sublime

Mark Bittman, one of the funniest men I know and author of the much-missed “Minimalist” column in the New York Times. The first time I had it, I thought: this tastes just like perfect

Swiss potatoes: Peel 3 large (or 4 small) russet potatoes (or all-purpose if you can’t get russets) and put them in cold water to cover. Start 4 tablespoons butter and 1 tablespoon cooking oil melting in a nice heavy large frying pan. Working quickly, dry the potatoes and grate them on the grating disk of the Cuisinart. Put them into a colander and

We saute in a mixture of butter and oil for that nice brown, caramelized color,

MICHE is typically quite large—sometimes pushing 2,000 grams—but this adaptation is more approachable for the typical home kitchen and still brings with it all the qualities of a great miche. There’s a tangible joy in handling this dough during shaping; the large dough weight requires the baker to approach shaping with a confident yet delicate hand

Hard or durum wheat, Triticum durum, grano duro, is the hardest variety of wheat. High in protein, durum’s hardness mustn’t be confused with what we consider ‘hard’ wheat in English, that is, high-protein bread flour, but rather refers to the fact that it is stubborn and resistant to milling, eventually reducing to a granular texture the colour of