Pine Nut Cookies
One of the most popular bakery items in Naples and Campania, actually all of the south of Italy.…
Energy Bars
You can eat these energy bars, whenever and wherever you want. Great as a breakfast bar or as…
Chocolate-Hazelnut Tart
The recipe is for a tart with hazelnut and thick chocolate filling. You can eat it as a…
Basic Biscotti
The Italians use the term biscotti to refer to any type of cookie. In North America, biscotti is…
Basic Crepe Batter
It’s easy to make crepes. Just put everything in the blender except the butter and blend it for…
Katmer Poğaça
Bayağı zahmetli bir poğaça tarifi ama eminim fırından çıktıktan sonra tadına baktığınızda emeğinize değdiğini anlayacaksınız. 1 su bardağı…
Sigara Böreği
I have the recipe both in Turkish and English! Çayın yanında çıtır çıtır çok güzel oluyor. Eğer üçgen…
Pretzel
Though reminiscent of the warm soft pretzels you may have had on the street, these are even better…
Simit
This recipe is a huge hit, I have the recipe both in Turkish and English! Simit is generally…
Poğaça
Uzun zamandır pastanelerde yediğimiz gibi yumuşacık poğaça tarifi deniyorum ve bir türlü bulamıyorum. Sonunda kafama göre bu tarifi…
Poilane – Style Miche
First time I got intimated by a recipe! Maybe this bread is in the cover of the BBA…
Pizza
The best pizza is the one you make at home with your own dough, sauce, and your favorite…
Sourdough Bread
So far this is my best sourdough bread! I still have to work on having big holes inside…
Pita Bread
Pita bread fresh from the oven, very tasty… When they cool, can be cut in half and used…
Breadsticks
Breadsticks never go out of favor and may be peeking at an all-time popularity. Long, thin ones known…
Bagel
There is no comparison between home-made fresh bagel and store bought ones. This is a great recipe for…
Pane Siciliano
The loaf has a beatiful blistered crust, not too crackly, and a crumb with large, irregular holes. The…
Pain de Campagne
This is the perfect dough for creative shaping, and the one used throughout France for many types of…
Farmstead Sourdough Bread
While most sour dough breads are free-form, this recipe is designed to be baked in two large loaf…
Pain a l’Ancienne
The unique delayed-fermentation method, which depends on ice-cold water, releases flavors trapped in flour in a way different…