Serious Eats - seriouseats.com

Jim Lahey has a whole bunch of variations (including whole wheat and rye) in his recently-published book, My Bread.

His version of a wheat loaf has 25% whole wheat flour, but he says you can play around with the ratio.

@joyyy - That's what I thought until I tried it! Just remember that butter is only ~80% fat, so it's equivalent to 4 TB of olive oil (1/4 cup). That's how I justified it the first time :-) Now? It just tastes good!

I like Caffe Ladro.

@yayfood - BPA is typically present in hard, clear plastics (think old-school baby bottles). If it's softer or translucent (i.e., not perfectly clear) then it is probably BPA-free.

@Nickiter -- Accent isn't a replacement for salt. It's MSG, which is a flavor enhancer. If you leave out the salt in your experiment, you'll have bland food. More appropriately, use your normal recipe (with the salt) as the control and then just add Accent to half and examine the resulting difference.

TheSpiceHouse.com

As a new dad with a four-month-old who is just about ready to munch on more than her mom's uh...anyway, I purchased this on my Kindle and have not been able to put it down. The stories are funny and easy to relate to. I can't wait to try the recipes with my little one :-)

Dominic
the zen kitchen

Try the buttermilk ranch dressing base from The Spice House (http://www.thespicehouse.com)

Buttermilk + some mayo + the base (just dried herbs/spices/salt) = a quick, tasty, and easy ranch dressing

Check out Peter Reinhart's "Whole Grain Breads" -- he has a technique (he calls it the epoxy technique) that allows you to use 100% whole grains while still tasting incredibly good. Like all good things, it takes time - you have to start at least a day before - but you mention having sourdough starter so that may cut back on the initial time investment.

Also, for a video of Peter talking about this method, go to http://www.ted.org and look him up. It's a very good, quick (15 minute) tutorial.

Dominic
the zen kitchen

gotta go with grilled -- obviously limited to thicker cuts of sturdier fish, but I love the way that a little bit of char tastes on a hunk of fish!

Here's a vote for The New Best Recipe from Cook's Illustrated. If you limited me to a non-comprehensive tome, I'd pick Alice Waters' The Art of Simple Food.

Dominic
the zen kitchen

A while back, you inspired me to make my own orgeat syrup. I've used it quite a bit since then. I definitely make my own fruit syrups, and sometimes a nice, tart shrub (thanks to Eric Felten).

Dominic
the zen kitchen

Our second day of rotisserie chicken always manages to morph into chicken caesar wraps, made with bagged caesar salad and store-bought flatbreads :-)

Dominic
the zen kitchen