Sentences with phrase «flavor of any bread by»

An overnight stay in the fridge enhances the texture and flavor of any bread by allowing the yeast time to do its thing.

Showcase the flavor of your bread by dipping bites in olive oil.

Not exact matches

Oh and favorite bread... um its bread so all of them < 3 haha But flatbread is definitely towards the top for me, I love just eating it warm by itself especially if it has this much flavor going on inside already

Mixing flour, water, salt and yeast is the first pleasure of making bread — I like my hands in the dough and always finish the kneading by hand (I'm not a fan of the no - knead bread — it diminishes both fun and flavor; but then again, I have a mixer to do most of the labor).

I haven't heard of it before, but this bread looks delicious and I'm always intrigued by a different flavor!

This particular bread combined three of my favorite flavors — strawberries, bananas, and chocolate chips, and I did a rather unorthodox thing by baking it in a giant springform pan so that it came out looking more like a cake than a quick - bread.

Get the flavors of a spicy jalapeno popper in Kelsey Nixon's cheddar waffle, and take things to the next level by using them as the bread in a breakfast sandwich.

Now you can reproduce the taste and crunchy breaded texture of the real thing with a brining process similar to that used by the huge fast food chain to create a moist fried chicken that's filled with flavor, followed by a double - dipped coating.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The BeeFlavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeflavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

It includes a half bottle of Veuve Clicquot Champagne accompanied by an amuse - bouche of Smoked Salmon Roulade with artichoke mousse and dill sauce; and an appetizer choice of Tiger Shrimp Salad featuring grilled shrimps marinated in ginger and served with grilled sucrine lettuce, citrus segments and vinaigrette; or Hudson Valley Foie Gras flavored with cognac and ginger chutney served with toasted country bread.

Just enough for the notes of orange to intensify the flavor of the bread, you can even get by with just some zest if your new to the flavor of orange.

I also couldn't resist a flair of Western - flavor fusion by adding crushed pecans to the recipe because pecans or walnuts always go well together with banana in any banana bread recipe.

Of course regular homemade bread is great, but I decided to add some more flavor to it by adding some roasted garlic and rosemary.

Inspired by the Italian «Schiacciata con l'uva» or grape harvesters» focaccia, this soft bread is fragrant and bursting with the flavors of roasted red grapes and fresh rosemary.

Or you can develop with flavor by adding a cup each of warm water and bread flour, letting it stand, uncovered, at room temperature until foamy (about 2 hours) and stashing it, covered, in the fridge for at least 3 weeks.

ate - summertime flavors: corn chowder sopped up by a piece of rustic, crusty bread.

The resulting dish put a holiday spin on some late - summertime flavors: corn chowder sopped up by a piece of rustic, crusty bread.

I had seen a version of Hoagie Dip in a bread bowl but I decided to put my own spin on it by mimic - ing a traditional Seven Layer Dip with Hoagie flavors instead.

The flavor of this spread is tangy and intense, so I wouldn't recommend it by itself on bread, but I definitely recommend it as a condiment on sandwiches (like these chickpea sloppy joes!).

I altered it slightly by replacing 1/2 cup of the millet flour with buckwheat flour which gives the bread a nice, whole - grain flavor.

By varying the liquid / flour balance of your starter, and the temperature at which it's fed; as well as the temperature and duration of a sourdough loaf's rise, you can make sourdough bread that's richly flavored, with barely a hint of sour; or one that's truly mouth - puckering.

I have found that by adding in a little gluten free bread flour that they even more resemble a bakery style cookie in terms of both of texture and flavor.

You also can add flavor and an extra dab of nutrition to sandwiches by using whole - grain or flavored breads.

Since I love my pasta and bread (in case you haven't noticed) I try to keep my obsession at bay by coming up with dishes that pack tons of flavor and...

Frequented by guests and locals, our chic Lisbon restaurant, AdLib, blends Portuguese flavors with French cuisine and the rituals of bread, wine and cheese.