Rule-Breaking No-Knead Bread I can’t take credit. Readers wrote to tell me about variations in the fermenting and baking methods for no-knead bread. The first was to forget preheating the baking pot. The second was to refrigerate the proofed dough for 12 hours or longer before baking. I’ve tried both variations with good results and […]

Read the Recipe First, Pumpkin Quinoa Risotto

Read the Recipe First, Pumpkin Quinoa Risotto

Sometimes, lessons need to be relearned. This lesson is entitled: Read the recipe first! But the lesson has a subtitle, too: Making a silk purse out of a sow’s ear. We had a three-pound bag of quinoa to cook. The dish would be a variation on a wonderful quinoa salad from Rebecca Katz. The event […]

A Cookbook Author’s Not So Secret Weapons Chapter 2

A Cookbook Author’s Not So Secret Weapons Chapter 2

Mike rubbed the bright green herb paste, pungent with garlic and anchovies, onto the lamb flesh. Earlier in the week, I’d called Mike, a butcher at Bi•Rite Market , a neighborhood specialty foods shop a few blocks from my house in San Francisco. (He is now becoming a high school teacher.) He agreed to bone two […]

A Cookbook Author’s Not So Secret Weapons Chapter 1

A Cookbook Author’s Not So Secret Weapons Chapter 1

A Cookbook Author’s Not So Secret Weapons Chapter 1 When I started writing cookbooks, I walked miles through thigh-high snow to the post office to mail the 400-page, typed, double-spaced manuscript. Not. But I do remember a time before in-home fax machines. Late for a dealine, I rushed to Fed Ex and used their then […]

Fresh Shelling Beans

Fresh Shelling Beans

Fresh Shelling Bean Season It’s way too short, just a few weeks. And then we spend the winter cooking with dried shelling beans. But while they are fresh and in season, grab them. Fresh shelling beans take just 20 minutes or so to cook vs. the usual 45 minutes to an hour for dried beans. […]

Collecting Wild Fennel Pollen

Collecting Wild Fennel Pollen

We food people think we are normal. But we are as crazy as bedbugs. Wait, they aren’t crazy, just hungry. Well, we do share that. I confess this as the first bright yellow flower heads of wild fennel appear in fields and roadsides. A new foraging season for wild fennel pollen collecting has arrived. This […]

100% Sprouted whole-Wheat Bread

100% Sprouted whole-Wheat Bread

A friend and avid bread baker and I were discussing whole-wheat bread recipes. Between us, we have tried any number and find them, for the most part, too complicated and time consuming, or just plain lacking in the sweet nuttiness we want from whole wheat bread. Not to mention great texture. One exception is Peter […]

Pizza Making from the Dough Up

Pizza Making from the Dough Up

First one child and then the other went gluten-free and our pizza making went bye-bye. But a pizza class at 18 Reasons in my San Francisco neighborhood caught my eye: “Pizza Primer Making Homemade Pizza and Mozzarella”.

Honey Panna Cotta from Frances Restaurant

Honey Panna Cotta from Frances Restaurant

Melissa Perello is the very talented chef/owner of the tiny San Francisco restaurant Frances. It’s right across the street from my house and even in its first year, made the San Francisco Chronicle’s annual “Top 100 Bay Area Restaurants” list. Where it has stayed. G and I think of it as a sort of artist’s […]

Ancient Grain Seeded No-Knead Sourdough Bread

Ancient Grain Seeded No-Knead Sourdough Bread

I’ve begun exploring kamut and spelt flours in no-knead bread. They are easy to find here in San Francisco in the bulk section of Rainbow Grocery. These old varieties of wheat have slightly different flavors, nutritional profiles, and baking properties than whole wheat. Kamut tends to have less gluten than modern wheat varieties so I’ve kept […]


Testimonials

Penni has written for and co-created some of America’s best cookbooks. Her talent can help you be a celebrity chef in your home kitchen. I trusted Penni with my food..I encourage you to do the same with yours.

-Michael Chiarello

About Penni

Over 30 years as a food and wine professional, writer, and editor.

Cookbook author including:
'The Tra Vigne Cookbook' for Michael Chiarello,
'The Basque Kitchen' for Gerald Hirigoyen
and 'BurgerBar' for Hubert Keller.

Contact Penni Wisner

www.PENNIWISNER.com

cook@penniwisner.com

415.552.6579