Recipe

Fruity Wheat Berry Salad

Think of this as a breakfast salad or a side dish to accompany a sandwich or grilled meat at lunch. You can substitute kamut or bulgur, cooked according to package…

Recipe

Basic Crêpe Recipe

I like to have at least two pans going at once, but you can certainly make these one at a time. This recipe fits in a regular-size blender. If you…

Recipe

Sourdough Discard Biscuits

The water from the starter replaces buttermilk or cream in these biscuits, making them a little lighter, but thanks to the fermented flavor and adequate amount of butter, they still…

Recipe

Paradise Salad with Quick Coconut Granola

Tropical fruits are at their best in winter. Mangos and avocados, however, may need some time to ripen, so keep that in mind when shopping. You can purchase prepared granola,…

Recipe

Cheddar & Chive Buttermilk Biscuits

Served warm, these cheesy biscuits are a perfect companion to a bowl of soup on a chilly night. Parmesan or Swiss may be substituted for the Cheddar and scallion for…

Recipe

Whole Wheat Challah with Apricots

As an organic baker specializing in whole grain breads, I often wondered what challah would taste like if made with stone-ground whole wheat flour. This may sound outlandish, considering that…

Recipe

Gluten-Free Sweet Potato Biscuits

Since sweet potatoes are available year-round, you can have a taste of fall even on a cool spring day. These have a pretty orange color and a nice touch of…

Recipe

‘Cat-Head’ Biscuits

I love these buttery biscuits (named for their relatively large size). They're perfect for serving with Slow-Baked City Ham.

Recipe

Herbed Cheese Buttermilk Biscuits

Recipe

How To Make Classic Croissants

Making your own croissants is not difficult; there's no special equipment or hard-to-find ingredients required. What is necessary is good technique. Once you understand the basics of creating multilayered dough…