09.01.17

Recipe for when you want to think outside of the lunch box.

Sarah Waldman

09.01.17

Adapted from Jeffrey Hamelman’s cookbook Bread. He was Joe Keenan's co-worker at the Susanne Naegele Bakery and his tutor throughout his apprenticeship there.

Joe Keenan

08.01.17

Salmorejo is a simple warm-weather soup from Spain. It is similar to gazpacho, but is thickened with crusty bread and does not contain diced vegetables in the soup.

Sarah Waldman

07.01.17

Sarah Waldman's recipe for a fruity sherbet celebrating the season’s juicy berries.

Sarah Waldman

05.01.17

A hearty multi-grain bread makes the perfect foil for the richness of the avocado and blue cheese.

Susie Middleton

05.01.17

Traditionally, hummus is served slightly warm, so it’s not a stretch to think of it as a delicious toast topping.

Susie Middleton

05.01.17

I grow a colorful collection of summer squash on the farm, and since the flavor of summer squash is best not long after picking, I like to head straight to the grill when our squash start coming in—usually in late June or early July. I pop a few slices of multi-grain bread on the grill, too, and with a smear of Whipped Lemon-Thyme Feta (so good!) and a bit of arugula, I’ve got a satisfying early summer supper.  

Makes 4 toasts

Susie Middleton

05.01.17

Sarah Waldman's recipe utilizing kimchi.

Sarah Waldman

Pages