The easiest loaf of bread you’ll ever bake, ever. The yeast in the beer eliminates the need for a rise with traditional yeast. So thank you, whoever you are, for the advent of gluten-free beer . . . for so many reasons. For those of you making this for children, I can hear you now, but do not fear, the alcohol cooks out, just leaving behind a wonderfully subtle yeasty beer flavor. I use Redbridge, made by Anheuser-Busch (yes, they make Budweiser!), because it’s easy to find, but if you want to use a gluten-free microbrewery beer, bake your socks off. This bread is fantastic with soup or salad, or really anything savory.
Kubez bread, a.k.a. kimaaj, is an Arabic flatbread or pita bread. It’s a staple in the Middle East used as an accompaniment for various dishes or as a wrap.
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.