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When picking out a cracker for these excellent canapés, be sure to choose something that wont snap easily.
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These whole wheat and amaranth English muffins get a tangy boost from a sourdough starter. Impress your brunch guests with a fresh batch.
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Bread is soaked in milk then combined with butter, brown sugar, mixed spice, dried fruit, an egg and orange zest, sprinkled with nutmeg and slowly baked until set.
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Cucumbers and imitation crabmeat are lightly marinated in rice vinegar to make this cool and tasty salad.
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Like english muffins, slices of this bread must be toasted to taste right. Grandma used to bake this in large greased cans coated with cornmeal, which added to the english muffin appearance. Today she uses non-stick pans.
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English muffins are topped with Cheddar cheese to make a simple appetizer that everyone will enjoy.
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A recipe for delicate English muffin bread that's baked in your microwave! You might also try adding about 1 teaspoon of cinnamon and 1/2 cup of raisins to a batch.
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Simple and delicious! These freeze really well too.
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The chicken in this saffron-and-ginger-scented chorba (the North African name for soup) is an excellent source of protein, while the walnuts are packed with antioxidants and omega-3 fatty acids.
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Barley is versatile enough to be served warm or at room temperature, as in this terrific salad with walnuts, parsley, and salty bits of ricotta salata cheese in a lemon-garlic vinaigrette.
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Michael Ruhlman shares his family recipe for English pork pie, as seen in the December 2007 issue of O, The Oprah Magazine.
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A dense pound cake with three flavors--vanilla, orange and almond.