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Get Greek Bread Pizza Recipe from Food Network
cooking.nytimes.com
Making the dressing for Caesar salad is an exercise in the art of layering salty ingredients to build flavor; there are anchovies, Parmesan and Worcestershire sauce, in addition to the salt itself (There is also garlic, which is pounded with a pinch of salt using a mortar and pestle to make a smooth paste.) Since a delicious balanced dressing depends on working in the right amounts of each of those ingredients — and the other, unsalted elements — refrain from adding the salt crystals until you’ve added the right amount of everything else This recipe is adapted from "Salt, Fat, Acid, Heat" by Samin Nosrat, and it's absolutely worth making the torn croutons — store-bought croutons can’t compete, and you'll have leftovers for another salad.
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Get Cubano Recipe from Food Network
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Get French Toast Casserole with Brown Sugar-Walnut Crumble Recipe from Food Network
www.delish.com
These oven-toasted bread cubes are best when tossed into soups that need a little thickening.
cooking.nytimes.com
When panko, Japanese bread crumbs, first appeared here, American cooks leaped to embrace their spiky crunch (The first article about it in the New York Times appeared in 1998.) But how could breadcrumbs arrive from Japan, a land without bread The answer is here, in the lofty, feathery white bread that is a staple at bakeries in Asia — and in Asian bakery chains like Fay Da and Paris Baguette
Ingredients: bread flour, milk, sugar, yeast, salt, egg, butter
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Get Grilled French Bread Pizza with Mushroom Pesto and Fontina Cheese Recipe from Food Network
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A basic bread stuffing flavored with salty pancetta, sage, and some chestnuts for a little extra flair.
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Get Charred Tomato Soup with Melted Mozzarella Recipe from Food Network
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Get Caponata Picnic Sandwiches Recipe from Food Network