Having been blogging almost daily for some four years now, I’ve really gotten to know my readership. When I put up my Kentucky Knish post last Friday, I had every expectation that I’d be getting a lot of grief for it. Sure enough, within minutes the first complaints came trickling in. “Too flat”, “too French”, […]
READ ONOne of the nice things about this dough is how easy it is to prepare and store. You just mix it up, let it sit for an hour, and it’s ready to use. Or, you can refrigerate it until you’re ready to use it, up to several days. 11 ounces (2 cups) all-purpose (AP) flour […]
READ ONAs I’ve been saying, I don’t make “authentic” knishes most of the time (I think I’ve cast reasonable doubt as to whether such a thing even exists). My little ones turn their noses up at traditional pocket pie crusts. I don’t know if it’s the color, the texture or what. Who can fathom the depths […]
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