1 1/2 cups all-purpose flour 1 cup finely grated Parmigiano-Reggiano cheese 1/2 teaspoon baking powder 1/2 teaspoon salt 2 large eggs 2 tablespoons olive oil 1 tablespoon sugar 2 teaspoons fresh thyme (or 1 teaspoon dried) 1/2 teaspoon dried basil 2/3 cup coarsely chopped walnuts Heat oven to 350 F. Lightly grease a baking . . . → Read More: Walnut Thyme Savory Biscotti
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1 cup all-purpose flour 1 cup whole wheat pastry flour (can you all-purpose if desired) 1/2 cup cornmeal 2 1/2 teaspoons baking powder 1/4 teaspoon salt 1/4 teaspoon fresh ground black pepper 4 tablespoons unsalted butter, softened 4 ounces shredded sharp white Cheddar cheese 4.5 ounce can diced green chili peppers, drained 2 large . . . → Read More: Cornmeal-Chili Pepper Biscotti (for Chili) 1 1/2 cups flour (All Purpose) 1/2 cup of yellow cornmeal 1 tsp. baking soda 1 cup grated Parmesan cheese (you can use pecorino if you wish) 1/2 tsp. dried rosemary, finely ground 1/4 tsp. salt 1/4 cup butter, softened 2 tbsp. Classico Sun-Dried Tomato Pesto (or use any comparable brand) 1/3 cup sugar . . . → Read More: Parmesan Tomato Pesto Biscotti 1 1/2 cups flour (All Purpose) 1/2 cup of yellow cornmeal 1 tsp. baking soda 1 cup grated Parmesan cheese (you can use pecorino if you wish) 1/2 tsp. dried rosemary, finely ground 1/4 tsp. salt 1/4 cup butter, softened 2 tbsp. Dijon mustard 1/3 cup sugar 2 eggs Preheat oven to 375 degrees. . . . → Read More: Parmesan, Rosemary and Mustard Biscotti 3 cups whole milk 2 cups fresh corn kernels or one 10-ounce package frozen corn, thawed 3/4 cup finely ground cornmeal 2 tablespoons unsalted butter, plus more for the dish 1 tablespoon fresh thyme leaves 1 1/2 teaspoons kosher salt 1/4 teaspoon black pepper 2 large eggs, lightly beaten Heat oven to 350 . . . → Read More: Corn Spoon Bread 3 3/4 Cup Bread Flour 2 1/2 Tablespoons instant or other active dry yeast 3/4 teaspoon table salt or other fine sea salt 3/4 teaspoon plus a pinch of sugar 1 1/3 Cup room temperature water (~72F) In a medium bowl, stir together the flour, yeast, salt, and sugar. Add the water and using . . . → Read More: No Knead Pizza Dough II 1 quart lukewarm water 4 teaspoons table salt or fine sea salt about 2 pounds Yukon Gold Potatoes, peeled 1 cup diced yellow onion 1/2 teaspoon freshly ground black pepper about 1/3 cup extra virgin olive oil pizza dough for a 13×18 pie about 1 tablespoon fresh rosemary leaves Pre-heat oven to 500 F . . . → Read More: Pizza Patate 1 1-pound package refrigerated pizza dough cornmeal for the pan 2 small leeks (white and light green parts), halved and thinly sliced lengthwise 2 medium Red Bliss potatoes, thinly sliced 1 teaspoon fresh thyme kosher salt and pepper 3 tablespoons extra-virgin olive oil 1/4 cup (1 ounce) grated Gruyere 1 5-ounce package mixed greens . . . → Read More: Potato and Leek Flatbread Pizza Dough: 1 cup whole milk 3 tablespoons unsalted butter 3 1/2 cups (or more) unbleached all purpose flour, divided 1/2 cup sugar 1 large egg 2 1/4 teaspoons rapid-rise yeast 1 teaspoon salt Nonstick vegetable oil spray Filling: 3/4 cup (packed) golden brown sugar 2 tablespoons ground cinnamon 1/4 cup (1/2 stick) unsalted butter, . . . → Read More: Cinnamon Rolls 1 cup whole wheat flour 3/4 cup unbleached all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 4 eggs 1/2 cup buttermilk or plain yogurt 3 tablespoons olive oil 3 tablespoons walnut oil 1 cup (3 ounces) chopped walnuts Preheat the oven to 375 degrees. Move the rack to the . . . → Read More: Walnut Quick Bread |
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