This is the bruschetta version of my burrata salad — same flavor contrasts, but now built on thick slices of grilled sourdough rubbed with raw garlic. The bread becomes the vehicle, and it’s a perfect way to show off a homemade loaf. Creamy cold burrata against warm garlicky bread, sweet caramelized potato against tart blistered…
This is a 72% hydration sourdough batard adapted for 7,000 feet. The higher hydration teaches you to handle wetter dough while the oval shape gives you more crust-to-crumb ratio than a boule. The overnight cold fermentation is the primary method here — it develops better flavor and the cold dough is much easier to shape…
After fifteen years of baking professionally and teaching home bakers, the most common question I get is: “How dark should my bread be?” Most people pull their loaves too early because they’re scared of burning. But here’s the truth—if your bread looks “pretty” when it comes out of the oven, you probably under-baked it. Real…
After making thousands of pizzas in resort kitchens, this is the formula I use at home. No oil, long cold fermentation, and just four ingredients. Mix it in your stand mixer, throw it in the fridge, and you’ve got dough that stretches easy and bakes with leopard spots and real chew. The 24-48 hour cold…
This is a 66% hydration sourdough that actually works at 7,000 feet. I use a 50/50 blend of AP and bread flour because pure bread flour is too strong at altitude. You can bake it same-day if you’re around all day, or mix it after dinner and bake it in the morning. Either way, you…
This is the sauce I now use almost exclusively, the only variation being whether I use a food mill or a blender to make it, for different textures. It takes about two minutes to make. Use this with my Overnight Sourdough Pizza Dough for the full pizza experience.
Hearty Italian sausage soup with cheese tortellini, red wine, and fennel. This is the kind of soup that makes you want to tear off chunks of crusty bread and forget about everything else for a while. Sausage gets browned, vegetables get tender, wine reduces into the broth, and tortellini cooks right in the pot. One…
Smoky chipotle chicken tacos that actually have balance. Boneless chicken thighs get marinated in chipotle peppers, lime, and spices, then seared until charred and juicy. Served in warm corn tortillas with escabeche—a bright, pickled vegetable topping that cuts through the smoke and heat—plus creamy avocado, fresh cilantro, and lime. This is what tacos should be….
Fried pickles done right—crispy, tangy, and gone in about thirty seconds. These aren’t the sad, soggy bar snacks you’ve had before. Cocktail cucumbers get pickled, breaded in seasoned flour, egg wash, and panko, then fried until golden and crunchy. They’re addictive. I made these in resort kitchens where we needed bar food that actually tasted…
These Thai-style peanut chicken lettuce wraps are what happens when you take all the best parts of takeout and make them actually good for you. Ground chicken gets cooked down with shiitake mushrooms, carrots, and shallots, then tossed in a quick peanut sauce that’s got everything—sweet, salty, tangy, spicy. The lettuce keeps it light and…