Italian Easter Bread (Pane di Pasqua)

The Latest Recipe from A Family Feast Italian Easter Bread (Pane di Pasqua) By Martha on Feb 29, 2016 05:00 am This pretty Italian Easter Bread (or Pane di Pasqua) has been on my culinary bucket list for years! And I have to thank my husband Jack for helping me perfect this recipe so we could share it here with all of you today! But really – this Italian Easter Bread is so pretty and delicious, […] The post Italian Easter Bread (Pane di Pasqua) appeared first on A Family Feast. Click here to read more and see the recipe! »

King Arthur Flour Recipes

Make the leap A healthy diet includes fiber... yeah, yeah, yeah. Who wants fiber in their cake and cookies? Actually, YOU do. Enjoy some of our favorite recipes made with all-purpose flour OR whole wheat. We guarantee – either choice is delicious. P.J. Hamel, King Arthur Flour baker/blogger King Arthur's Carrot Cake › More tested recipes to try Gingerbread › Old-Fashioned Apple Cake › Cranberry-Raisin Oatmeal Cookies ›

Shredded Brisket and Chutney Sandwiches

Shredded Brisket and Chutney Sandwiches by Williams-Sonoma Editors Here, inexpensive beef brisket is cooked for hours in a slow cooker until it can be easily shredded for a savory sandwich filling. Spreading the bread with a dollop of fruit chutney adds a welcome jolt of sweet-tart flavor. You can make your own using your favorite recipe, or simply purchase it at the grocer. Read more of this post

The New York Times Recipes

Andrew Scrivani for The New York Times SATURDAY, FEBRUARY 27, 2016 10 of Our Most Popular Breakfast Recipes This week we hailed the virtues of cooking breakfast. From Mark Bittman's everyday pancakes (above) to Melissa Clark's buttery breakfast casserole, here is a selection of breakfast recipes that readers have saved the most. Check out our extensive collection for even more recipes.

Andrew Scrivani for The New York Times Olive Oil Granola With Dried Apricots and Pistachios MELISSA CLARK 45 minutes, About 9 cups

Andrew Scrivani for The New York Times Everyday Pancakes MARK BITTMAN 20 minutes, 4 to 6 servings

Marcus Nilsson for The New York Times. Food stylist: Brian Preston-Campbell. Prop stylist: Angharad Bailey. All-Purpose Biscuits SAM SIFTON 1 hour, 6 to 8 servings

Suzy Allman for The New York Times Eleven Madison Park Granola SAM SIFTON 40 minutes, 6 cups

Andrew Scrivani for The New York Times Buttery Breakfast Casserole MELISSA CLARK 1 1/2 hours, plus 4 hours or overnight chilling, 8 to 10 servings

Andrew Scrivani for The New York Times Buttermilk Biscuits MELISSA CLARK 30 minutes , 12 to 15 biscuits

Andrew Scrivani for The New York Times Light, Fluffy and Rich Pancakes MARK BITTMAN 20 minutes, 4 servings

Andrew Scrivani for The New York Times Savory Dutch Baby MELISSA CLARK 45 minutes, 4 to 6 servings

Frog Hollow Farm Fruit-Filled Scuffins JULIA MOSKIN 1 hour, 12 scuffins

Andrew Scrivani for The New York Times Whole-Wheat English Muffins MELISSA CLARK 35 minutes, plus 1 to 1 1/2 hours' rising, 6 muffins