There’s nothing like crusty bread, fresh from the oven. In a perfect world, I would bake fresh bread every day, just to smell it. The thing is, I am particular about my bread, demanding the right crumb and crust for each kind I make. This often translates into long hours of proofing and kneading and [...]
This recipe has been in the family for years. In our home, pretzels are a favorite snack, and making them from scratch gives everyone a chance to get a hand in it. My mom has made these ever since I was a kid, and I have friends from high school that still remember joining in [...]
Piadine are unleavened Italian flatbreads traditionally cooked over hot coals on an earthenware plate called a testo. Today, cooks use a cast iron griddle on the stovetop. Once cooked, piadine should be eaten piping hot, folded in two or cut into four or else rolled up. In Italy, piadine are often eaten with fresh Italian [...]
This braided egg bread is a traditional part of Jewish holidays, with the exception of the Passover festival, during which the eating of leavened bread (or other leavened foods) is prohibited. Fortunately, Passover only comes once a year, so any other time, this bread makes a fine addition to the table. [...]
I had never heard of a bagel until I was in college in Colorado. That was where I discovered six-packs of Lender’s Bagels, available in the frozen food section. Who knew these chewy rolls with a hole in the middle were the prized staple of neighborhood delis in New York City? [...]
My mom has been making this banana bread for as long as I can remember. I love it warm, with just a touch of melting butter or a slice of cheddar cheese. [...]
Cornbread comes in all kinds of shapes and sizes, from cute little cob-shaped logs to hefty wedges cut from skillet-formed rounds. Variations in flavor and texture are divided by the Mason-Dixon line, which geographically and culturally separates the North from the South. While hardcore natives from both regions swear their recipe is best, both versions [...]
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