
Evolution of a dough for any filled breadThe origin of this recipe goes back over a year, to these chocolate cherry rye twists I made around Valentine’s Day. I love enriched breads (“enriched” refers to breads like brioche, challah, panettone, which are higher in fat because of eggs and butter) and I’d been thinking for…
soft leaves

soft leaves
I’m a plant-based chef and I use this newsletter to write about food and health — where health encompasses nutrition, mental balance, and the resilience of our communities. I send out weekly personal essays as well as recipes for paid subscribers.
By registering you agree to Substack's Terms of Service, our Privacy Policy, and our Information Collection Notice