This no-knead loaf is made with a combination of whole grain rye and bread flours. Molasses and dark beer add warm notes that enhance the rich flavor of the rye.
Author: Roxana Jullapat
Author: Ruth Cousineau
Author: Lindsay Landis
Author: Douglas Rodriguez
Author: Allen Susser
Jellied candies like these are eaten all over Europe as post-dessert petits fours.
Author: Lillian Chou
Author: Crescent Dragonwagon
Author: Amelia Saltsman
Author: Stephanie Clarke
Author: Dede Wilson
Author: Justin Rashid
This recipe is an accompaniment for Vanilla Mousse Meringues and Fresh Berries.
Author: Colin Cowie
These will be sweet and chewy when done and are the perfect decorations for carrot cake.
Author: Claire Saffitz
This jam is the filling for the Rosemary Cookies with Tomato Jam . I often serve a small pot of it to accompany a sumptuous platter of perfectly ripened cheeses, one of my favorite desserts of all.
Author: David Lebovitz
Author: Marlena Spieler
The tiny florets here are made from peach, pear, and guava nectar, but you can use any fruit juice you like except pineapple, kiwi, and papaya, which won't gel properly.
Author: Victoria Granof
Author: Tony Litwinko
Author: Tina Miller
Author: Andrea Albin
Author: Ming Tsai
Author: Jayne Cohen
Author: David Chang
Author: Linda Ziedrich
Author: Jill Silverman Hough
Author: Nika Standen Hazelton
Author: Ellen Brown
Author: Melissa Roberts
Author: Kemp Minifie
Author: Jeanne Thiel Kelley
Author: Najmieh Batmanglij