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8230 recipes for "salt"
8230 recipes
Chocolate-Hazelnut Panettone

Chocolate-Hazelnut Panettone

Oct 22, 2014

Panettone, a tall and cylindrical sweet bread made from a buttery, egg-rich dough, is an Italian Christmas classic. While it's traditionally made with dried fruit, we've added indulgent chocolate and roasted hazelnuts for the most decadent dessert possible. Serve with espresso, and use any leftovers for French toast or bread pudding.

Irish Cream Pots of Gold

Irish Cream Pots of Gold

Boozy custard is a treat in itself, but these artful Irish Cream Pots of Gold are even more luscious served in edible chocolate bowls and dressed with a sparkly topping. While they look clever, they're almost too easy to make when you follow the simple steps.

Gluten-Free Strawberry Rhubarb Pie

Gluten-Free Strawberry Rhubarb Pie

Pies aren't usually among the gluten-free goodies in grocery stores. This all-purpose crust solves that problem. The pastry is delicate, so roll it out between sheets of parchment paper to keep it from crumbling. That will also make transferring it to the pie plate a cinch. Dust the paper lightly with tapioca flour between rolls if you find the pastry is sticking to it.

Beaver Cupcakes

Beaver Cupcakes

These treats are quick and easy to make and decorate. So keep the kids as busy as a beaver with an afternoon of fun.

Olive and Fennel Bread

Olive and Fennel Bread

Sep 6, 2011

Crusty on the outside, this Italian-inspired loaf has a wholesome chewy texture inside. It uses a biga, an Italian starter, similar to a French levain but much drier. It's easy to make and just takes a few minutes the day before baking; just make sure your bowl is large because it will rise quite high while it stands overnight.

The Ultimate Chocolate Layer Cake

The Ultimate Chocolate Layer Cake

If the stomach is indeed the way to a loved one's heart, then this ultra-decadent chocolate cake is sure to seal the deal. Just as easy and versatile as a cake mix— but way more moist and delicious—it's a recipe you'll want to make again and again.

Cheddar and Chipotle Focaccia

Cheddar and Chipotle Focaccia

Sep 6, 2011

This focaccia dough is moist and a bit difficult to handle at first. It needs a long kneading (easiest in a stand mixer) and a rise overnight in the refrigerator to come together in texture and flavour. To prevent the dough from taking on any fridge odours, place the covered bowl in a plastic bag. Whole spelt flour gives a wonderful and subtle nutty boost to the flavour of the white flour; you could replace it with whole wheat flour, if you prefer. To prepare the chipotle peppers, soak them in boiling water until softened, about 15 minutes. Remove stems; split and seed.

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