Search Results for "homemade bread"

Creamy Cauliflower Soup With Rosemary Olive Oil

This soup turns a short list of vegan ingredients into a sublimely silky soup Infusing olive oil with fresh rosemary is a trick you’ll want to keep up your sleeve: The results are delicious brushed on roast chicken, drizzled over roasted winter vegetables or even just sopped up with a nice piece of bread The croutons here are optional, but they transform an elegant and delicate first-course soup into a satisfying lunch.

40 minNYT Cooking

Tomato Toast With Blue Cheese Butter

You’re a few minutes away from the snack of the season.

Bon Appétit

Ultimate Tuna Melt

Go for the Kewpie here (you won't regret it).

15 minBon Appétit

BA's Best Banana Bread

Our best banana bread recipe has a deep banana flavor, optional walnuts and chocolate chips, and comes out perfectly every single time.

70 minBon Appétit

BA's Best Gazpacho

A great gazpacho recipe starts with epic tomatoes—because this preparation is raw, there's no hiding a substandard specimen. Go for gold! Er—red?

Bon Appétit

You’ll want to sop up every last drop of this kicky, herby sauce with grilled bread.

Bon Appétit

Shockingly Easy No-Knead Focaccia

Letting the dough do its first rise in the fridge overnight means improved flavor and ease of handling, but if you don’t feel like waiting that long, leave it out at room temperature until doubled in size—three to four hours.

Homemade Pop-Tarts

These adorable D.I.Y Pop-Tarts are a bit more work than the original toaster pastries, which were created by Kellogg in the 1960s as a sort of all-in-one, portable toast and jam, but making them at home means you can customize the fillings and toppings to suit your fancy You can use two rounds (about 14 ounces) of store-bought pie dough for the pastry, but this cream cheese version is easy to put together and even easier to work with

NYT Cooking

Detroit-Style Pizza

With charred and cheesy edges, a thick and chewy crust, and a reverse order of toppings, Detroit-style pizza has earned its place in the seemingly endless world of pizza This hearty pie first appeared on the menu at Buddy’s Rendezvous Pizzeria in the Motor City, in 1946 Owner Gus Guerra baked his mother-in-law’s recipe for Sicilian-style pizza in the deep pans typically used to hold auto parts; the dark, industrial steel better distributed heat than traditional baking pans

NYT Cooking

Easy No-Knead Focaccia Bread

This recipe requires exactly zero skill and provides ample opportunity to be amazed by yourself and the wonders of yeast.

Ssamjang Pork Meatballs

Sweet and spicy ssamjang is a Korean sauce, mostly used for grilled dishes Made with slow-fermented soybean paste, it’s salty and pungent and adds quite a bit of flavor, perfect to spruce up some ground pork for a quick, weeknight meatball You can buy it in the Asian grocery section or make your own

NYT Cooking

Best Bolognese

It doesn’t take a lot of ingredients (or a lot of money) to make a classic Bolognese recipe. What it does take, though, is patience for the sauce to achieve the ideal authentic texture. You’re going to go low and slow—it’ll take around 3 hours, but most of that cook time is hands-off.

Sunday Sauce

In many Italian American households, Sunday means there’s red sauce simmering all day on the stove It might be called sauce, sugo or gravy, and surely every family makes it differently, but the result is always a tomato sauce rich with meat This recipe (which you can also make in a slow cooker) follows a classic route of using shreddy pork shoulder, Italian sausage and meatballs

NYT Cooking

Slow-Cooker Sunday Sauce

Whether it’s called red sauce, sugo or gravy, you’ll find a big pot of the rich tomato sauce simmering all Sunday long in many Italian-American households Every family has their own version, but this recipe includes shreddy pork shoulder, sausage and meatballs This slow-cooker version lets you simmer it overnight or while you’re not home, and without splatters and stirring (though you can also make it on a stovetop)

NYT Cooking

Matcha-Black Sesame Shortbreads

Toasty black sesame and bittersweet matcha come together in this not-too-sweet holiday cookie The two doughs are pressed and rolled together to make an impressive slice-and-bake shortbread that’s also a cinch to prepare ahead Make and freeze the logs whenever you like in advance of the holidays, then simply thaw and bake for effortless hosting.

NYT Cooking

French Onion Smothered Chicken

French Onion Smothered Chicken: Make this when you're craving slow-cooked French onion soup but need something quick and all in one skillet!

Guo Kui (pot helmet) - streetfood

This Guo Kui '锅魁' - Crispy Stuffed Flatbread is vegan and truly scrumptious with a satisfying crunch on the outside and a flavorful filling on the inside.

Berber Skillet Bread

The Berbers use an unusual leavening method that gives a warm, earthy aroma to the loaves: a mix of semolina flour, water and garlic cloves that quickly ferments into a pungent starter The recipe requires three kinds of flour and takes two days, but is richly rewarding in flavor.

NYT Cooking

French Onion–Stuffed Onions

These stuffed onions are filled with caramelized onions and topped with breadcrumbs and Gruyere cheese. Serve as a vegetarian main course or as a side dish.

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