this recipe will make two large loaves, and we often make one of them into cinnamon raisin bread. to do this, after the first rise knead about 1/3 cup raisins into the dough before rolling it out flat. then after rolling it out flat, brush the dough with melted butter, then sprinkle with a heavy layer of a cinnamon-sugar mixture (1 tsp cinnamon to each tbsp sugar) and roll up the dough into a loaf as in the recipe. i also usually grease the pan a little more heavily for a cinnamon raisin loaf. this bread made wonderful yet inexpensive christmas gifts!
maria luisa scott and jack denton scotts have traveled the world and collected its recipes in their many books. this is from "a world of pasta". posted for zwt3 - northern africa. the lentils must be soaked for 2 hours before cooking so plan ahead.
i found this on the back of a tag for the majesty asparagus i had picked up at the market. it was really enjoyable, and so easy to prepare, so i thought i ought to share! i used my blender, so i roughly chopped some of the bigger ingredients (asparagus,
i got this recipe from my old land lord in beijing. he was a "lao beijing ren" (native beijinger), so his recipes are very authentic. he decided that my roommate and i needed to learn all the beijing dishes, and thus took it upon himself to teach us. my
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