The School of Artisan Food

Lessons in baking, butchery, cheese-making and more

The process of making food artisanally can be slow and tedious, but undoubtedly yields more flavor and personality in its products. Often passed down from generation to generation, these by-hand methods bring the baker, butcher and cheese-maker closer to their craft by using raw, locally sourced ingredients and focusing on quality over quantity. To preserve such trades and instill their importance in entrepreneurs of all …

Holiday Recipes: Pumpkin Muffins

Sweet and spectacular confections from Thomas Keller's newest cookbook

In anticipation of the various gatherings that occur around this time of year, we’ve pulled together five of our favorite cookbooks from recent months. Each day this week, CH will feature a different cookbook and a recipe, the sum of which will make up a complete holiday meal. Our final recipe: a sweet finish from “Bouchon Bakery.” From the boulangerie-style outpost in star chef Thomas …

Holiday Recipes: Mustard Soft Pretzels

Salty starters to fend off snacking guests

In anticipation of the various gatherings that occur this time of year, we’ve pulled together five of our favorite cookbooks from recent months. Each day this week, CH will feature a different cookbook and a recipe, the sum of which will make up a complete holiday meal. First up: a braided starter from “Salty Snacks.” Cynthia Nims authors this bible for roaming eaters, delivering 75 …