A thick slice of hard and chewy bread always goes well with a spaghetti dinner for sopping up any remnants of that fragrant ...

Don't be intimidated by those beautiful and delicious crusty breads that call to you from the bakery. Even amateur home cooks can crank out gorgeous loaves with a crisp shell and a wonderfully soft ...

Don't be intimidated by those beautiful and delicious crusty breads that call to you from the bakery. Even amateur home cooks can crank out gorgeous loaves with a crisp shell and a wonderfully soft ...

For the accompaniments, core, but don't peel, the apples and pears. Then halve lengthwise and cut into 1 / 2-inch-thick slices. Place fruit slices in a nonreactive bowl and toss with lemon juice. Cut ...

This no-knead bread is a breeze and tastes even better great dipped in olive oil. I used rapid-rise yeast. Instructions: In a large mixing bowl, whisk together flour, salt and yeast. Add water and ...

In a large bowl, combine the water, whole-wheat flour, sugar, yeast and 1 cup bread flour. Stir until smooth. Let stand until doubled in size, about 1 hour. Add the rest of the flour and the salt and ...

Baking bread at home has been out of style for years -- for good reason. These days, you can count on finding terrific baguettes, focaccia or country breads at the market or bakery, so why mess with ...

For some, that’s a kitchen blasphemy. “Do it right or don’t do it at all!” they shout. If a thing is worth doing, it’s worth doing properly! OK, fine, but that kind of gatekeeping could keep a big ...