Adventures in cooking and baking.
This Ticinese minestrone is from the Swiss canton of Ticino, the Italian part of Switzerland. It's hearty, filling, and nutritious.
While every Ticinese home cook has their version of minestrone, common threads in the recipes seem to include beans, smoked bacon (and bacon rind to flavor the broth), savoy cabbage, sun dried tomatoes, and a combination of arborio rice with potatoes.
This olive oil wreath bread makes a wonderful and flavorful pull-apart bread. Perfect for the center of your table.
This bread is flavored with fruity extra virgin olive oil, shaped into a ring, and then cut with scissors as you would a pain de èpi.
This shrimp tagine with garlic, ginger, and fennel is an amazingly flavorful dish. Shrimp lovers (and who isn't?) will demand that you make this over and over again.
This easy shrimp tagine is a great way to explore the flavors of Morocco without having to spend a huge amount of time in the kitchen.
This whole wheat cinnamon raisin bread brings the classic flavors of cinnamon raisin bread to a 100% whole wheat dough.
Along with whole wheat flour, this bread includes raisins, toasted pecans, as well as cinnamon both in the dough and in a swirl you can see in each slice.
These telera rolls are a soft flat sandwich roll with a thin crispy crust. They are perfect for tortas (Mexican sandwiches).
Along with the bolillo, which resembles the shape of a baguette, pan telera is a popular sandwich roll for making tortas.
This bread, besides being pretty darn stunning, is soft, garlicky, cheesy, and tasty. It will kind of remind you of the flavors of pizza in a soft bread.
This pepper jack pimento cheese is so easy to put together and will pretty much become your favorite go-to cheesy snack.
I've spent my entire life in California, so I was tardy to the pimento cheese party. In fact, I have yet to have actually tried it other than my own experiments with pimento cheese. I've never seen it on a menu in any restaurant.
