Recently, I served this bread with bowls of cream of tomato soup. It also would be good with osso buco or breaded and pan-fried chicken breasts. 2 1/4 cups unbleached all-purpose flour 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon dry mustard 2 eggs 1/4 cup olive … Continue Reading →
2 teaspoons active dry or instant yeast 1 cup (8 ounces) lukewarm water 4 to 4 1/2 cups (20-22 ounces) all-purpose flour 1/4 cup (1 3/4 ounces) white granulated sugar 2 teaspoons salt 2 large eggs 1 large egg yolk (reserve the white for the egg wash) 1/4 cup (2 ounces) neutral-flavored vegetable oil (see … Continue Reading →
From “Fred Thompson’s Southern Sides: 250 Dishes that Really Make the Plate,” by Fred Thompson (UNC Press, 2012). 2 cups chopped onion 1 tablespoon canola oil 2 tablespoons light brown sugar 2 cups self-rising cornmeal mix 1 cup milk 3 large eggs 1 cup ricotta cheese 1 cup shredded cheddar cheese 1/2 cup unsalted … Continue Reading →
From Emma Christensen at TheKitchn.com. 1 cup (4 1/2 ounces) chickpea flour 1 cup (8 ounces) water 1 1/2 tablespoons extra-virgin olive oil, plus more for the pan 1/2 teaspoon salt Optional seasonings: 1 tablespoon chopped fresh herbs (rosemary, thyme, oregano), 1-2 cloves minced garlic, 1/8- 1/2 teaspoon spice (chili powder, cumin, smoked paprika, za’atar) … Continue Reading →
Note: This is a basic pie crust recipe, with the dough worked a bit more to strengthen it. The cider vinegar is used to help “shorten” the crust, improving the texture. Though you might smell the vinegar as you roll out the crust, you should not taste or smell it in the finished galette. Recipe … Continue Reading →
Recipe from “New Tastes from Texas” by Stephan Pyles. 3 cups flour 1 tablespoon baking powder 3 tablespoons sugar 1 teaspoon salt 1 bottle (12 ounces) beer, at room temperature 1/4 cup unsalted butter, melted Preheat the oven to 375 degrees. In a mixing bowl, combine all the dry ingredients. Add the beer all at … Continue Reading →
Cornbread is a favorite all year long but the addition of blueberries makes it suitable for dessert or a side to a fruit salad. From “Edible, A Celebration of Local Foods,” by Tracey Ryder & Carole Topalian. Since the corn bread is not too sweet, it allows the burst of blueberry goodness to shine through. … Continue Reading →
Recipe from Diane Rossen Worthington. Sour cream and bananas bring rich flavor, while the oatmeal gives added texture. And while the honeycombed pockets are perfect for holding maple syrup and fruit preserves and even Nutella, you might find just a dusting of powdered sugar is all you need to sweeten them. Serve alongside some warm … Continue Reading →
Recipe adapted from Bon Appetit. Blueberry sauce: 1 pound frozen blueberries, thawed, undrained 1/2 cup plus 2 tablespoons apple juice 1/2 cup sugar 1 tablespoon cornstarch 1 tablespoon fresh lemon juice Lemon-poppy seed waffles: 11/2 cups all-purpose flour 6 tablespoons sugar 2 tablespoons poppy seeds 11/2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon … Continue Reading →
Recipe from Bon Appetit. 8 bacon slices 11/4 cups all-purpose flour 3/4 cup yellow cornmeal 21/4 teaspoons baking powder 1/2 teaspoon baking soda 2 cups buttermilk 2 large eggs 3 tablespoons pure maple syrup 1/4 cup (1/2 stick) unsalted butter, melted, cooled Additional melted butter or nonstick vegetable oil spray Additional pure maple syrup Cook … Continue Reading →