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cooking.nytimes.com
This recipe is by Harold Mcgee and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
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 light rye loaf for the bread machine has lots of caraway seeds and is sweetened with both brown sugar and molasses.
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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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A quick, easy bread that works well with Italian foods and pastas. Try forming the dough into a round ball or a long loaf for French bread.
Ingredients: water, yeast, sugar, salt, olive oil, flour
www.delish.com
Artichoke hearts are the new kale chips.
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Mushrooms are sauteed in butter, then simmered with milk, flour and soy sauce, creating a creamy gravy. Serve over warm biscuits, rice or pasta.
Ingredients: butter, mushrooms, flour, milk, soy sauce
www.chowhound.com
Toasted mochi are rolled in a sweet, nutty coating for something between marshmallows and morning cereal.
Ingredients: sugar, salt, water
www.chowhound.com
I hope you enjoy this quick and easy Gluten Free Bread; it's full of fiber (from the flax and almond) and tasty in oh so many ways.
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These chocolate chip cookies made with almond flour may be gluten free, but they hold their own against any other cookie.
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Spongy vanilla cake can be made vegan with the use of soy milk and canola oil in the batter. Top with your favorite vegan frosting.
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Wonderful Italian bread made in a bread machine then baked in the oven.