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Check here for the full archive of recipe collections.
Check here for the full archive of recipe collections.
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.
Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.
From chocolate to red velvet to lemon, there are few things as inviting as a homemade cake. Check out this variety of recipes.
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Try these Ingredient Substitutions when you're in a bind!
Try these Ingredient Substitutions when you're in a bind!
Simple solutions for healthier cooking.
Substituting a few siple ingredients in your recipes will go a long way to making them - and you - significantly more healthy!
A pinch of this, a dab of that... click here for a printable conversion chart. Keep this posted on your refrigerator for easy reference!
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Basic Focaccia
This is the starting point for many focaccias, and owes its crisp-yet-tender texture to an olive oil-water topping used by Ligurian bakers. Once you have mastered the recipe, use it for the focaccias on these pages, or invent your own.
For the dough:
2 teaspoons instant yeast
2 1/4 pounds unbleached all-purpose flour
2 tablespoons sea salt
1/4 cup extra-virgin olive oil, plus extra
For the topping:
1/4 cup extra-virgin olive oil
1 teaspoon sea salt
Make the dough: Combine the yeast, flour, and salt in a food processor. With the motor running, add 11/2 cups of warm (110°) water. Add the olive oil with the motor running, and then add enough warm water to make a soft dough that does not stick to the sides of the bowl. Process 45 seconds. Place in an oiled bowl; wrap; let rise until doubled, about 1 hour. (Or let it rise in the refrigerator for 24 hours; return to room temperature before proceeding.)
Cut the dough in two. Place in 2 oiled 11" x 17" baking sheets. Push with your fingers until it extends to the sides of the sheets (you may need to wait 5 minutes for the dough to stretch easily).
Make the topping: Mix the olive oil with 1/4 cup of room-temperature water and the salt. Pour over the focaccias. Dimple with your fingers; let rise at room temperature for 45 minutes. Meanwhile, preheat the oven to 475°.
Recipe courtesy of Italian Cooking & Living magazine. Click here to view more delicious Italian recipes!
