James Beard Award-winning Cookbook Author
A loaf of 100 percent whole wheat bread has never been easier to make thanks to food processor power. Just 3 minutes of processing, a series of risings, and a stint in the oven will give you a sandwich loaf of unequaled taste and texture.
Meringues have always fascinated me. What a stunning notion that you can beat air and sugar into a viscous mass of gloppy egg whites and transform it into a billowy white stiffness that bakes into something crunchy yet chewy.
A loaf of 100 percent whole wheat bread has never been easier to make thanks to food processor power. Just 3 minutes of processing, a series of risings, and a stint in the oven will give you a sandwich loaf of unequaled taste and texture.
Crisp on the outside and tender inside, these Hungarian Cheese Biscuits are easy and fun to make and very easy to eat. Serve them a snack or a nibble with drinks. You’ll be happy with the smiles you get in return.
Did you know that the food processor is great at making cakes? In just 2 to 3 minutes of whizziing ingredients in the workbowl, the batter’s ready to bake. I know you’ll just ove this light-textured buttermilk spice cake, flavored with cinnamon, nutmeg, and cloves.
These scones are crunchy on the outside and tender on the inside with bits of candied ginger for texture contrast. The butter, egg yolks, and cream make them super yummy. Serve these scones warm or at room temperature. If you like jam, by all means …
Why did sourdough bread baking zoom at the start of the pandemic? How do I make a sourdough starter? Read on for the info you need.
“Kuchen” is German for cake, but you make the cake layer in a Plum Kuchen in a special way.
The beauty of this Neapolitan dish is that it requires practically no attention once the tomatoes are in the pan. The peppery heat alludes to Mount Vesuvius, which overlooks the Bay of Naples.
Remember this recipe for your home canned cherries! If you don’t have access to a pie cherry tree, or they’re not available during their brief season at a local farmers’ market, you can make this tart with canned pie cherries.
I now have what I think is the perfect recipe for peach upside down cake. I think the magic ingredient is the caramel syrup.
I came up with this corn soufflé that really woke up my taste buds. I had taken my basic cheese soufflé recipe and added some briefly cooked fresh corn, red bell pepper, a little jalapeño, and garlic to the sauce base, and wham!—the birth of an instant favorite.
A galette, a flat, thin, free-form rustic French tart. The hallmarks of this French classic are a crisp and flaky pastry supporting a thin layer of perfectly cooked fresh fruit.
