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This high protein banana bread made with chocolate protein powder and oat flour is perfect for a quick breakfast or afternoon snack.
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This recipe for pretzels uses traditional Irish soda bread dough instead of a yeast based dough. It's quick and works great! These pretzels come out great, just like the street vendor type.
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This easy-to-follow recipe will give you a more dense variety of the plain white bagel. It also offers well-detailed instructions for the traditional method of making bagels.
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This recipe is by Julia Moskin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Florence Fabricant and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.
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If you love lemon bars, try these delicious lime bars. They're similar, but they have the bite of fresh lime juice and grated lime peel. Fun to take to a picnic or just make anytime.
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While trying to use up some excess sourdough starter, I developed this recipe. The scones come out really tender and moist and my kids love the cinnamon-y taste from the apple pie spice.
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Artichoke hearts are the new kale chips.
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Cubed steak is dredged in a mix of Parmesan cheese and bread crumbs, then browned in a skillet, and simmered with spaghetti sauce. Serve over pasta with additional cheese.
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Those big, soft pretzels rolled in coarse salt are yours to bake at home with basic bread ingredients you probably already have in your pantry.
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This is a great sandwich bread. Makes a great grilled cheese or Rueben sandwich! I like to form this bread in a round circle, and bake free form in the la cloche!
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This traditional braided challah bread has eggs, a hint of honey, and a golden brown egg-wash crust, but it only needs a few pantry basics.