The biggest Forage SF Underground Farmers Market yet. 40 vendors brought their handmade foods to share with all of us who packed the place until–well, if we had been a pair of pants, we would have had to move our belts out a notch. Or two.
My dad, who lived by the clock, knew how to cook perfect (and I almost never use that word) soft-boiled eggs. They were always set but still soft and just runny enough to coat our buttered toast. Here’s how he did it.
I am a veteran cook, but I always avoided making bread. I recently took Penni’s hands-on class for no-knead bread and, in a matter of hours, I produced a beautiful, plump, round loaf that was worthy of display in a bakery. And, it tasted great!