A unique no-knead loaf developed for baking in coffee cans to create that special mushroom shape, this white bread is a savory loaf that fills the kitchen with an incredible aroma while it bakes. Since it takes only one rise in the molds, you can plan on 2 hours from mixing to table. In my travels around the United States, home bakers most often surprise me when they tell me this is their favorite bread recipe. It utilizes creamy evaporated milk, which has 60 percent of its water removed and gives the bread an especially delicate, moist texture. I think you will find it exceptionally easy to prepare, and each variation is as good as the master recipe. I use two glass baking canisters in lieu of coffee cans, which are not so often readily available.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.