The more I cook and bake, the more I yearn to make as many things as I can myself, at home.  I admit, part of it is the control of determining what goes in my food, but a bigger part is simply the pleasure I gain from knowing I made something and it's as good, if not better, than most things I can buy in the store.  

Bread making has really pushed me along this path and Ciril Hitz, the author of one of my favorite bread making books, has probably had the most influence on my bread making abilities since it is his book that got me started making bread.  

Late last year, his latest book - Baking Artisan Pastries and Breads was published.  Now...

Tracking enthusiasm and disdain for cauliflower is like watching a cable news channel's election night blue and red map-divisive and often unpredictable. Love it or hate it, cauliflower generates some heat. I happen to love it and would love to see it incorporated into more recipes (see below for a selection of recipes to try), either raw or roasted.

As a member of the cruciferous family, cauliflower does share a few familial characteristics with broccoli and cabbage. But roasting as opposed to steaming or boiling mitigates some of those unpleasant flavors and smells. Shaving cauliflower and enjoying it raw is another way to lessen the cabbage-like flavor while still getting the full health benefits of this nutritionally packed vegetable.

One cup of cauliflower provides almost a full serving of Vitamin C in addition...