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cooking.nytimes.com
The Berbers use an unusual leavening method that gives a warm, earthy aroma to the loaves: a mix of semolina flour, water and garlic cloves that quickly ferments into a pungent starter The recipe requires three kinds of flour and takes two days, but is richly rewarding in flavor.
Ingredients: flour, garlic, semolina flour, yeast, salt
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Beer, jalapeno peppers, and onions make this bread a savory treat.
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Get Pesto Potato Salad Recipe from Food Network
cooking.nytimes.com
This recipe is by David Tanis and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Wonderful Italian bread made in a bread machine then baked in the oven.
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Belizean bread pudding, made with coconut milk, sweetened condensed milk, and raisins, is a delightful dessert for special occasions and dinner parties.
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A simple pesto is spread on Italian bread slices and layered with roma tomatoes and cheese, then broiled.
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Flatbread >>> corn chips
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Get Bread Stuffing 101 Recipe from Food Network
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This very moist pumpkin bread, simply seasoned with pumpkin pie spice, really needs no other adornment.
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Eggs, cheese, and vegetarian sausage are baked atop a layer of buttery shredded sweet potatoes for a filling breakfast casserole.
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This quick and easy recipe covers boneless chicken breasts in a mixture of Parmesan cheese and mayonnaise then coats them in bread crumbs.