A sturdy, healthy whole-wheat loaf brimming with nutty goodness, this bread takes its crunch from pumpkin seeds, sunflower seeds, flax seeds. Fantastic as toast and for sandwiches.
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A list of all the recipes Karla Cyr has tested.
A sturdy, healthy whole-wheat loaf brimming with nutty goodness, this bread takes its crunch from pumpkin seeds, sunflower seeds, flax seeds. Fantastic as toast and for sandwiches.
“Absolutely the best thing I’ve put in my mouth in a long time!” That’s what we’re hearing about this buttery, citrusy, playfully easy-to-eat coffee cake. We’re not arguing with that sentiment.
This cranberry orange pecan bread is an enticing balance of tart and sweet in a fetching cake-like delivery system. Quite tempting at all times, though especially come November.
Accustomed to getting falafel takeout from your fave Middle Eastern food truck or restaurant? No more. You can make the best falafel you’ve ever experienced at home.
Traditionally sold in bakeries on Good Friday, hot cross buns are little currant-filled rolls that are slightly sweet and richly tender and oh so hard to resist. And even better when made at home.
This strudel, filled with sweet potato, raisins, and cranberry, is a great lunch or side. Store-bought Phyllo makes the strudel a cinch to make.
Made with half whole wheat flour and half white flour, these pancakes are light and fluffy and improbably enticing for something that actually has redeeming nutritional qualities.
Wanna outclass every other appetizer you know how to make? Try this little number. Deceptively simple. Infallibly impressive.
Stale bread? Itsoaks up a tangy vinaigrette in this interpretation of an Italian classic from the Barefoot Contessa herself. You’re welcome.
This spicy tomato soup gets its heat from Thai Sriracha sauce and depth from blue cheese. San Marzano tomatoes are used, so the soup can be made anytime.