by Nancy Baggett
from Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads
(John Wiley & Sons, Inc, 2009)
Makes 1 large loaf, 12 to 14 slices
I often find the seeds in breads a distraction, but in this case they make …

by Gale Gand
from Gale Gand’s Brunch!: 100 Fantastic Recipes for the Weekend’s Best Meal 
(Clarkson Potter, 2009)
Serves 4
This dish is simple to make but very attractive—the pastry chef in me loves that. Lining muffin tins with ham serves …

Pommes de terre au jambon et aux champignons
by Joël Robuchon
from The Complete Robuchon
(Alfred A. Knopf, 2008)
Serves 6
The potatoes recommended in this recipe are not readily available in the U.S. Yukon Gold is a good choice. …

This spinach soufflé is flecked with green and flavored with piquant green garlic. Of course, the Parmesan and fresh goat cheeses don’t hurt. It’s an ideal breakfast, brunch, or light lunch dish.

by Marie Simmons
from Things Cooks Love: Implements, Ingredients, Recipes
(Andrews McMeel Publishing, 2008)
Serves 4 to 6
Throughout France, you will find small restaurants, often tucked away on side streets, specializing in crepes. In Brittany, the crepes are …

by Ellie Krieger
from The Food You Crave
(Taunton Press, 2008)
Makes twelve 4-inch pancakes
These pancakes are a weekend favorite at my house. My five-year-old daughter, Bella, begs to make these with me, and I am happy to …

by Shirley O. Corriher
from BakeWise: The Hows and Whys of Successful Baking
with Over 200 Magnificent Recipes
(Scribner, 2008)
Makes 12 medium muffins
Incredibly flavorful, moist wonderful muffins! These have just barely enough gluten developed to hold them together. …

by Anne Bramley
from Eat Feed Autumn Winter:
30 Ways to Celebrate When the Mercury Drops
(Stewart, Tabori & Chang, 2008)
Makes 12 muffins
These muffins are inspired by a favorite treat: sticky toffee pudding, a British dessert made from …

by Flo Braker
from Baking for All Occasions:
A Treasury of Recipes for Everyday Celebrations
(Chronicle Books, 2008)
Makes one 9-by-5-inch coffee cake, about 14 servings
Lemon and cream cheese have long been classic companions in American baking, and this …

by Arthur Schwartz
from Jewish Home Cooking: Yiddish Recipes Revisited
(Ten Speed Press, 2008)
Makes about 18
The word chremslach is applied to any number of very different, usually fried, matzo meal pancakes. There are also recipes called chremsle, …

by Marcel Desaulniers
from I’m Dreaming of a Chocolate Christmas
(John Wiley & Sons, Inc., 2007)
Makes 18 crumb cakes
Get your Christmas morning going in the right direction with these appetite-soothing, chocolate-sour cream crumb cakes. They’re sour cream-enhanced, …