These marbled rye bagels, with their wonderful hearty flavor, are the perfect vehicle for deli meats, smoked salmon, and delicious cheeses.
I love bagels. I've posted lots of bagels here, including New York Water Bagels, Egg Bagels, Asiago Cheese Bagels, and Onion Bagels. Bagels are a wonderful bread with lots of tradition. They are typically made from a lean, stiff dough.
These cranberry orange muffins are a wonderful breakfast treat. The batter is flavored with orange juice and orange zest, and the muffins are filled with chopped cranberries.
I'm always drawn to cranberries in muffins because I love the tartness of the cranberries balanced with the sweetness of the muffins. Some of my favorites include sourdough cranberry muffins and sourdough date nut cranberry muffins.
These puff pastry tomato and goat cheese pizzettes are little flavorful two-inch rounds of tasty deliciousness.
These little puff pastry tomato and goat cheese pizzettes are only about two inches across, are super light, and are wonderful as appetizers.
This no knead rye bread is a great way to try your hand at baking with rye. It can be a tricky flour to work with, but this no knead recipe for rye bread is easy.
This bread is hearty and delicious, but still light enough for sandwiches. You can make this bread with or without caraway seeds, which give this bread a more "deli rye" flavor.
These Parker House Rolls are soft and fluffy, and wonderful served with your holiday dinner.
I've always wanted to try making Parker House Rolls. They are an American classic, originally recorded in the Fannie Farmer Boston Cooking School Cookbook, published in 1933. The rolls are soft and airy, and most of all, buttery.
Ajiaco, a chicken and potato soup from Colombia. It's typically served in a clay pot accompanied by avocado, crema, capers and corn on the cob.
Ajiaco is a specialty of Bogotá, and typically includes three kinds of potatoes, including papas criollas, which are small yellow potatoes. They are hard to find outside of Colombia, so small Yukon gold or Dutch baby potatoes are good substitutes.
These double ginger and grapefruit cakes start with super gingery cakes with a touch of grapefruit zest which are then topped with a sweet/tart grapefruit curd buttercream.
The double ginger cakelets are super moist, plus, they stay fresh and moist for several days in an airtight container.
