Thanks to purchased frozen dough, this bread is a snap to make. Serve it with soups, salads and pastas.
Easy to make, impossible to stop eating.
The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
Kubez bread, a.k.a. kimaaj, is an Arabic flatbread or pita bread. It’s a staple in the Middle East used as an accompaniment for various dishes or as a wrap.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
These cookies are gently sweetened and perfect with a cup of tea.