What’s crazy about replacing the tired old bun with a vessel in which every topping — no matter how much of it you pile on — can sit comfortably inside, with no obvious risk of overflow?
Also, uh, what even are complex carbs, anyway?
I’ve long been intimidated by the transcendental mystique of the French baguette. But with this simple recipe, I’ve finally cracked the code.
In the face of an invisible enemy, our best weapon to ward off anxiety might just be the alchemy of flour, water and yeast — however poorly constructed