After a while it has come to fruition, the bread, that is. I certainly can’t take the credit, or really care about credit anyway, but the b...

There are a million bread and baguette recipes out there and I was looking for one that worked in my electric oven in the 78°F of a/c Flo...

Homemade Bread Lame To make bread rise in our home non-steam ovens, it takes a good cut and some serious water misting. I like st...

Molasses Breakfast Bread This bread is a dense dark and rich bread that is great for breakfast with lots of butter or cream cheese s...

Both recipes produce a remarkably authentic gelato. In Italy gelato varies with region, or with what region the maker is from. I noti...

        Evolved and adapted from Vincenzo Buonassisi's PIZZA Plus, William Collins & Sons Ltd. 1985, watching cooks in restaura...

Cherry Vareniki This recipe is an evolution of several recipes and made for an authentic Vareniki as well as ease of preparation. Makes ap...

Rustic Italian Bread for Tatiana This recipe evolved from a Cook’s Illustrated recipe. It has been made simpler and less fufi. It’s all a...

King Arthur Flour, available at Publix here in Florida, is what I call ‘real’ flour. It is not processed and here is the difference. Bread ...