by the Editors of Fine Cooking
from Absolutely Chocolate: Irresistible Excuses to Indulge
(Taunton Press, 2009)
Serves 16
This dense, luscious flourless chocolate and vanilla marble cake has a texture a little like fudge and a little like cheesecake. …

by Sara Engram and Katie Luber with Kimberly Toqe
from The Spice Kitchen: Everyday Cooking with Organic Spices
(Andrews McMeel Publishing, 2009)
Makes 12 cupcakes
Next time your kids mention gingerbread, surprise them with these gingerbread cupcakes with a …

by David Leite
Serves 4 to 6
This potato-bacon pizza is perfectly delicious on its own, but top it with a fried egg and it becomes something altogether different: a satisfying supper or an unusual weekend breakfast.
convert …

by Mary Cech
from Savory Baking
(Chronicle Books, 2009)
Makes 28 cookies
Tender and crisp, packed with delicate herbal and aromatic lemon flavors, these rolled thyme-lemon shortbread cookies accented with a little sea salt are easy to prepare, versatile, …

by Mary Cech
from Savory Baking
(Chronicle Books, 2009)
Makes 8 servings
Don’t expect to have leftovers of this crunchy sweet potato, raisin, cranberry strudel. Brown butter and toasted pecans bring a rich buttered nuttiness to the earthy sweet …

by Carlyn Berghoff and Nancy Ross Ryan
from The Berghoff Café Cookbook
(Andrews McMeel Publishing, 2009)
Makes 12 medium-size or 24 small pretzels
Pretzels are one of the world’s oldest snacks. Great-grandfather Herman ate them in Germany as a …

Pane all’Olive
by Jim Lahey with Rick Flaste
from My Bread: The Revolutionary No-Work, No-Knead Method
(W.W. Norton, 2009)
Makes one 10-inch round loaf; 1 1/2 pounds
When I first opened Sullivan Street, with Roman baking in mind, this slightly …

Pane Integrale
by Jim Lahey with Rick Flaste
from My Bread: The Revolutionary No-Work, No-Knead Method
(W.W. Norton, 2009)
Makes one 10-inch round loaf; 1 1/4 pounds
For this no-knead whole wheat bread, I use good-qualty whole wheat flour. White …

Stecca
by Jim Lahey with Rick Flaste
from My Bread: The Revolutionary No-Work, No-Knead Method
(W.W. Norton, 2009)
Makes 4 thin stick-shaped 18-inch loaves; 1 1/3 pounds
The name of this bread—stecca, or “stick” in Italian—is one I simply made …