Fresh baked pretzels are irresistible. This recipe shows you how to make plain pretzels, cheese pretzels, caraway pretzels, bacon pretzels, mini-pretzels.
Kalamata olives lend this no-knead bread ample flavor while a long, slow rise brings it a bakery-quality crumb. Don’t expect the warm-from-the-oven loaf to last long.
Bread that’s homemade, healthful, and has no need for kneading? Believe it. All that’s left to do is let this rugged loaf bake while you bask in the impending goodness.
Jim Lahey’s no-knead small baguettes are an easy-to-make bread. No knead, no fuss, these baguettes are baked on a baking sheet for a crispy, brittle crust.
These eggplant wraps are a cinch make. Roasted eggplant, goat cheese, and basil are rolled in flatbread into wraps. The wraps are best at room temp.
This carrot and ginger soup is brimming with carrots and freshly grated ginger. For extra zing, the soup is topped with pesto. A soup for carrot lovers.
A sort of inside-out take on tortellini filled with spinach and ricotta, this quick weeknight pasta supper boasts a rich spinach and ricotta sauce.
This arugula pesto, a blend of arugula, pine nuts, and cheese, is great on pasta, fruit and pizza. If the arugula is too strong for the pesto, add spinach.
Our avocado-chevre spread is smooth with avocado, goat cheese, garlic, lemon. Spread the avocado-goat cheese mix on crostini, tuna, salmon. Serve as a dip.
This citrus-olive tapenade is filled with lemon-orange flavors, olives, and fresh herbs. The tapenade, because of its citrus notes, is perfect for lamb.
A perky weeknight supper tossed together from five consummate pantry staples: skinny strands of quick-cooking angel hair pasta, lemon, cream, parsley, and booze.
White asparagus and orange slices are tossed in a sherry dressing. Block olive oil is drizzled on top. The white asparagus and oranges lend a fresh taste.
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