It's been about a year since I made my post about Rich White Bread. Since then, I've made this particular recipe of bread a couple of dozen times and have gotten progressively better. Working with the recipe and learning the behavior of the dough, my oven and bake times, and working with other recipes throughout the year has made me an altogether better pizza crust and bread maker.
I've always enjoyed Chinese food, and lately I've been interested in experimenting with Chinese dishes. I'm also very interested in Thai food; the very little exposure I've had to it has left me inspired. I also understand that China is a big place with many subcultures and cooking styles, and I want to learn the techniques and the flavors of the major styles. I want to be as confident with Asian ingredients and flavors as I am with basil and oregano and chili powder and cumin.
Giada's Family Dinners .