Edge Coffee Shop fills a niche for those seeking coffee and breakfast before 8 am on weekdays who live and work in the Medical Center or Downtown area of Memphis. Continue reading Breakfast at the Edge
Anyone can bake bread with instant yeast in a bread machine, but I find such countertop conveniences rob all the romance out of fresh baked bread. Continue reading Sourdough Baking for Beginners
For this recipe, I used leftover ingredients from other meals in my kitchen: andouille sausage, a jalapeño pepper, a red bell pepper, and scallions. Continue reading Smoked Pepper Corn Fritters
I woke up a few minutes before the Cooper-Young Farmer’s Market opened on Satuday with a determination to buy heirloom tomatoes and corn on the cob to make a tomato sandwich with a smoked corn aioli for breakfast. An episode I watched on PBS’s A Chef’s Life introduced me to the idea. I succeeded in finding tomatoes but no corn on the cob at the market. … Continue reading Tomato Sandwiches with Smoked Corn Aioli
Sprinkle Kosher salt on your tomato to really bring out the flavor in your BLT. Continue reading Ultimate BLT
The soft, spongy nature of the bread from the white flour balanced an earthy quality imparted to it by the whole grain. Continue reading 50/50 Sourdough
Sourdough is made for sharing. Continue reading Sourdough: Pay it forward
My whole wheat flour sourdough rises more slowly than its white flour sibling. Continue reading Whole Wheat Sourdough
My sourdough doubled in size within 3 hours – instead of 8-12 hours. Continue reading Sourdough Success!
You won’t find sourdough biscotti at your local Starbucks. Continue reading Sourdough Biscotti?