You don’t need to wait for St. Patrick’s Day to enjoy this quick and delicious Irish Bread rich in flavor and in fiber. What makes it different from the other breads it’s the baking powder instead of the yeast. So in less than one hour you can have a wonderful […]
White sandwich bread should be sturdy enough to support a generous spread of mayo and few layers of deli meat, but still soft enough to chew easily. It’s an extremely versatile kind of bread, ideal for making delicious sandwiches … somebody said “Lunchbox”? photos by coco zordan
A 5-minute recipe to make a dough that will allow you making bread, pizza or focaccia. Isn’t it great? You can use either a food processor or a mixer. Kept in a ziplock the dough will last for at least a week in the fridge. photos by coco zordan
Use this basic pie dough for all your savory cakes and quiches. Using cold ingredients and equipment is highly recommended. It’s also important not to over-work the dough when kneading as it will make the pastry sticky.
Tarallini are a specialty from Apulia, Italy, made according to a recipe that hasn’t changed during the centuries. They are ring-shaped breadsticks made with simple ingredients: wheat flour,white wine,and olive oil. Once you try them you get hooked. Tarallini make a perfect snack, or hors d’oeuvres, and pair well […]
Legend of the Tarte Tatin origin. Research shows that the tarte Tatin was first created accidentally at the Hotel Tatin in Lamotte-Beuvron, France, about 100 miles (160 km) South of Paris, in the 1880s.[1] The hotel was run by two sisters, Stéphanie and Caroline Tatin. There are conflicting stories concerning the […]
The Linzer Torte is said to be the oldest-known cake in the world. For a long time a recipe from 1696 in the Vienna Stadt- und Landesbibliothek was the oldest one known. The Austrian traveller Franz Hölzlhuber in the 1850s allegedly brought the Linzer Torte to Milwaukee, whence the recipe spread over the United States. […]