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 …

Ciambelline
by Deirdre Heekin and Caleb Barber
from In Late Winter We Ate Pears
(Chelsea Green Publishing, 2009)
Makes 15-20 3-inch cookies.
Rome never sleeps. Beyond its many blocks of government ministry offices is a neighborhood complete unto itself: cheese …

by Joann Cianciulli
from L.A.’s Original Farmers Market Cookbook
(Chronicle, 2009)
Serves 4
The marriage of apples and pastry is a familiar, comforting one. Apple dumplings are a bit homier than the typical apple pie or tart and very …

by Cory Schreiber and Julie Richardson
from Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies and More
(Ten Speed Press, 2009)
Serves 8
The combination of pears and raspberries is a definite palate pleaser. You can use any ripe pear …

by Cory Schreiber and Julie Richardson
from Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies and More
(Ten Speed Press, 2009)
Serves 6
This elegant fig and raspberry crumble is perfect for a fall harvest dinner. Its beauty comes from the …

by Cory Schreiber and Julie Richardson
from Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies and More
(Ten Speed Press, 2009)
Serves 6 to 8
For the apples in this crisp, we recommend Golden Delicious, Galas, Jonagolds, or any other …

by Joan Nathan
from Jewish Cooking in America
(Alfred A. Knopf, 1998)
Serves 10 to 12 (pareve) or (dairy)
One recipe from the Temple Israel cookbook was a crustless apple crumb cake. An Americanized apple streusel, also known as …