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This no-knead sourdough bread is better than bakery bread and only requires 5 simple ingredients to create a crunchy crust and airy center.
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: eggs, bakery bread
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Get CBLT'S Recipe from Food Network
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New York City chef April Bloomfield will publish her memoir and cookbook, tentatively titled A Girl and Her Pig, in 2012. It will feature recipes like the following chilled ricotta served over warm apples.
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A creamy, light frosting similar to what the baker uses.
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These totally decadent cupcakes from Elizabeth Chambers, owner of BIRD Bakery, are the best way to combine chocolate and peanut butter.
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Appetizer or main course? You decide.
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BEST Grilled Cheese Panini! With nutty gruyere cheese, tart green Granny Smith apples, and sweet fig jam.
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A quick, easy bread that works well with Italian foods and pastas. Try forming the dough into a round ball or a long loaf for French bread.
Ingredients: water, yeast, sugar, salt, olive oil, flour
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Submarine sandwiches with shredded pork sirloin, provolone cheese and fresh herbs are baked until hot and cheese is melted. Great recipe for the slow cooker!
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This light rye loaf for the bread machine has lots of caraway seeds and is sweetened with both brown sugar and molasses.
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Santa is gifting us with carbs this year.