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.
Food and Wine magazine voted Apricot Berry Crumble “Best of the Best” shortly after Baking in America was published. Here is the recipe!
When I bake huckleberry pie I serve it plain. I know that ice cream or whipped cream go great with many pies, but huckleberries are stars that need no supporting players.
Summer is the perfect time to make those BBQ burgers, hot dogs, steak sandwiches, etc. with some buns that do not come out of a plastic bag!
I’ve been pizza crazy lately, and I want to share with you a terrific, authentic recipe for Neapolitan Pizza dough, created by Johnny (Gianni) di Francesco. I happened across a YouTube video of him, and he has so much to say and demonstrate, you just …
What a pie this American classic is. It’s got an Italian twist from the addition of a few crushed amaretti cookies.
Brownies are as American as apple pie and if I had my way they’d be our national cookie. I always bake a batch for the Fourth of July.
I split the just-baked rich buttery rounds of shortcake, fill them with lightly sugared berries and whipped heavy cream, top the cakes with more cream and berries, and eat away with a knife and fork.
The batter is made quickly in a saucepan. Be sure not to overbake. The cookies are very moist, not too sweet, and–let me warn you–it’s hard to stop eating them.
Here is Lindy’s Cheesecake, the famous New York icon. It is my favorite cheesecake in the world. Why? Because its creamy texture can’t be beat, and it sports a pastry crust that insulates it from the intense initial heat of the oven–525 degrees Fahrenheit. The …
Versions of this pie differ all over Greece depending on what greens are available and who’s doing the cooking. And even my pies change from year to year depending on the greens I’m able to get.
This is a rich, creamy, smooth, no-bake cheesecake with a crust made from oatmeal brittle, oats, and walnuts. A gingered blueberry sauce, sweetened with some of the powdered brittle, adds a zesty finish.
Most food processor owners don’t know how versatile their machines really are. Making cakes is something the food processor does extremely well and extremely fast.