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cooking.nytimes.com
This is inspired by a recipe by the French baker Jacquy Pfeiffer, whose French Pastry School in Chicago is the only school of its kind in the country Jacquy’s recipe, called a bettelmann, is a traditional Alsatian dish made with day-old brioche This version, made with regular or whole-wheat bread, is not as rich.
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A hearty, healthy bread that combines bread, rye, and whole wheat flours with cocoa and molasses.
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Baked panko-breaded zucchini makes a guilt-free replacement for french fries you can have hot and ready in half-an-hour.
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Rolled oats provide additional texture in this whole wheat bread.
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This fabulous gluten-free vegan banana bread made with dates and walnuts has all the flavor and taste but with no added sugar or oil.
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Make your own garlic bread with this quick and easy recipe that will be a welcome addition to your dinner table.
Ingredients: butter, garlic, basil, salt, french bread
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Give yourself a mini-vacation in your own kitchen with this tropical bread! Delicious served with breakfast or brunch.
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This basic mango bread uses milk powder instead of eggs. Pureed mango, superfine sugar and yogurt are other ingredients that make this a unique treat.
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You NEED apple pie in a bread bowl.
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Whole wheat bread and oats steep in milk, then bake together with bananas, raisins and brown sugar for a sweet, wholesome dessert.
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An easy Brussels sprouts recipe sure to please the toughest vegetable critics in your life.
cooking.nytimes.com
This recipe is by Jill Santopietro and takes 12 hours, plus 3 hours' storing and overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.