The terroir of rye

Rye bread, which has long been a staple in European carb culture is finally having its renaissance in the United States. Baker Stanley Ginsberg gives us a primer on the terroir of rye and shares his recipe for Swedish limpa from “The Rye Baker: Classic Breads from Europe and America.”

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April McGreger’s Sweet potato biscuits

Sweet potato biscuits are perfect additions to your breakfast, lunch and dinner plates. With or without butter and preserves. Around the holidays, sweet potato biscuits are often eaten with slices of salty country ham. Don’t dare confuse sweet potatoes with yams though, or McGreger will school you on that.

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Christine Moore’s Lemon meringue pie

On last week’s show, Christine Moore revealed how she caught the bug to become a professional baker. This week, we tap her for baking tips and a lemon meringue pie recipe ahead of KCRW’s “Good Food” pie contest, which Moore will once again judge on Sunday, October 2.

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