Blue Cheese-Bacon FocacciaCon Poulos
For the softest dough, use a potato ricer or simply mash the potatoes until smooth.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Yes, brownies can—and should—be made with white chocolate.
Just like the state fair, minus the crowds.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Cannoli and sfogliatelle require complex technique—making them is best left to the professionals. But a galette-inspired variation? That’s a snap to do at home.
With sharp cheese and diced chiles in every bite, the bread’s great on its own. But just think of the possibilities.
Easy to make, impossible to stop eating.