Onion probably

Atop pizza, with arugula

Heidi's granola is seriously delicious in any variation.

The French subtly distinguish boulangers from pâtissiers — it seems you have focused heavily on the pâtisserie side of things in your look at “bakeries.”

Silver Moon (which you know about for their Challah) is très French in observing the distinction; they make good but not perfect tartes and brioches, but as with some towering boulangeries (my own favorite is Ganachaud) that’s not the point: their sourdough breads – in particular the sourdough seeded whole wheat ficelle is as good as Eric Kayser’s in Paris. The bread at Silver Moon – not the pastry, again not the point – is better than a majority of Paris boulangeries.

I posit that their regular sourdough baguette would be almost indistinguishable from a flûte gana tradition if they could ever be compared head-to-head; travel time between them precludes this.

Now if only they would make pain aux 4 fruits…

Collard greens!

Hm. I guess I'll say Child.

Also— I’ve never had this with garlic. It strikes me as wrong when I think about it. I grew up with this as my ultimate comfort food, as prepared by my grandfather (with lard, no garlic, and homemade dumplings, though noodles are acceptable).

I could not be more excited to make this. I bought a beef liver at the greenmarket today.

1. wait until late summer
2. amass a variety of tomatoes by growing or buying from local sources
3. acquire or make mozzarella with fresh local small-dairy milk
4. slice tomatoes
5. slice fresh mozzarella because most vegan things are better with cheese
6. interleave and dress with olive oil, sea salt, basil

Can you compare this to the Baratza grinders? My understanding from various coffee circles is that those are pretty much the best on the market in terms of burr size and quality, consistency of grind, and suitability at least for espresso.

I am considering a second grinder for non-espresso purposes… the espresso one is a Mazzer Mini.

This isn’t all that helpful because it doesn’t provide how to make the goda masala!

Because it is oily and coconutty, it spoils quickly and should generally be kept in the freezer. I have never found any in an Indian grocery, perhaps because most Indian groceries are run by northerners or Pakistanis rather than Marathis.

There are subtle differences between kala/kaala and goda masalas. Here is a good recipe for a goda masala. Note that it calls for ‘fat cardamom’ which means black (smoked) cardamom. You can (and many maharashtrians would) use regular green or white cardamom but know that it is a different thing. It also calls for dagad phool or lichen, which you might be able to track down in a very good Indian grocery. I have never used nageskar.

definitely some gruyère. probably some apple mustard, but there are a number of French mustards I would consider. Specialty mustards are an easily overlooked item to bring back when traveling in France.