Kataifi, spaghetti-like strands of pastry similar to phyllo dough, are wrapped around a savory cheese filling (sometime ham or bacon) and baked until golden.
This recipe for Pain Perdu (French toast) is made with golden eggy bread, tart raspberries, and rich cream. It’s a knockout dessert or a weekend brunch dish.
These wee rosemary and olive loaves make a swell conversation starter on a holiday table or a covetable—and edible—gift.
The only thing this quick bread—made savory with pungent blue cheese, sweet pecans, and plenty black pepper—wants for is a bottle of white wine.
Crisp, crunchy, cheesy crackers that are perhaps the most ingenious use ever for a pasta machine. Don’t believe us? Try it.
These unusual roasted walnut and pear muffins from Shirley O. Corriher are moist and crunchy and rich and healthful all at once.
Few things would be lovelier to receive at the holidays than a loaf of this traditional sweet yeast bread studded with fruit and nuts.
Spice bread. Tea cake. Quick bread. Whatever you call it, this recipe has pedigree–and you don’t need to know its geneology to know this. One taste tells all.
Mmm…buttery brioche. It isn’t just for breakfast. And it’s a heck of a lot easier to make than you may think.
These baking powder biscuits morph boring pantry staples into stunningly tender, buttery, pull-apart biscuits that scream to be eaten hot from the oven.
Your guests will want seconds of these crisp thin triangles of herb infused flatbread. A pasta machine is the secret to rolling out thin sheets of dough.
Different dough, but the same gooey goodness is found in these homemade sticky biscuits sprinkled with cinnamon sugar and baked over pecan syrup.
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