Grains, Rice, Flours & Beans

Perfecting the Pizza with Mulino Marino Flour

Roman Wood-Fired Oven

The Stamp Family Roman-style wood-fired oven

In my everlasting quest to make the perfect pizza, it’s always been about the dough.  I’ve made hundreds of pies, each time striving for the balance of good structure, depth of flavor, and workability.  The outcomes have ranged from revelatory to disastrous, but I’m assured—save a few singed eyebrows and flour-coated jeans—that no one has been harmed by the experimentation.  From cracker-thin, high-gluten crusts with a gratifying crunch to pillowy, pliable pies that rise and fall with the heat, the permutations of just a few simple ingredients are seemingly endless.

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A Taste of New England: Pawlet Cheese and Lavender Caramel Apple Pie

The heat of summer is finally over! While that does mean the end of berries, lemonade and cobblers, the season of pumpkins, mulled cider and, of course, apple pie is now in full swing.

Introducing Ihsan and Valerie: Owners of Formaggio Kitchen

Ihsan and Valerie work to share the market-experience that inspired their mutual love of food with the neighborhoods and communities surrounding their stores in Cambridge, Boston and New York.

Our 2012 Holiday Gift Guide: Cheese, Truffles, Chocolate and More!

We know that shopping for friends and family isn’t always easy. So, we put our thinking caps on, brainstormed, debated and created some exciting new bundles of goodies! We think there’s a gift for most every kind of foodie on your list.

Ancient Grains: Cooking with Traditional Cereals

Historians have documented the development of basic architecture, tools and weapons as well as an emergence of agriculture and the reliance upon the foods grown in cultivated fields to as far back as 9,000 B.C.E. Cereals, grasses and grains were among the first crops to be harvested and prepared, usually by grinding them into meal and cooking them over a fire. Grains were also ground into flour for bread or fermented and brewed into beer.