Tag Archives: basic

Pasta Frolla

Pasta frolla is Italy’s take on sweet shortcrust dough, with a tender, crumbly texture that’s closer to a sandy cookie or shortbread than the flaky crusts of American-style fruit pies or French pâte brisée. It’s a breeze to prepare in … Continue reading

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Simple Farro

I wasn’t really sure how to explain farro to you, exactly, so a bit of un-sexy research was required for today. With apologies to the Oxford Companion to Food and Harold McGee, here’s my quick Biology 101 summation, not that … Continue reading

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