These crispy, crumbly, buttery scones were a favorite at the bakery I ran. The secret to the perfect texture is cutting the butter similar to how you would for a shortbread or pie dough. The dried sweetened cherries add a extra special sweet and sour chew, with a hint of caramelization at the edges.
Category: Baking
These enormous dark and crusty whole wheat loaves can be made any time you like. They don’t have to be big, but they are at their best when they are a larger loaf. The balance of flavors and textures, the tangy, cool, and moist crumb, and the chewy, dark molasses crust make for a satisfying slice of toast, or loaded with your favorite sandwich toppings.
Before developing my recipe and process for making bagels at my bakery, I toured the famous bagel houses of New York and Montreal, each with their own unique style. This recipe is akin to the New York style, with a dense, chewy crumb and toothsome crust.
This paper thin flatbread is prepared much like pita, except the dough is rolled and stretched as thin as possible and baked in under two minutes on a very hot pan, griddle or tandoor oven. Delicious served in a wrap with Falafel and hummus, bhabaghanoush and cucumber tomato salad.
This simple, crumbly shortbread dough keeps indefinitely in the freezer so you’ll always have it on hand to whip up pies, tarts, quiches, and more. Try it with whole wheat flour! It’s even better! I makes a tender crust that adds depth of flavor.
Although traditionally baked in a tandoori oven, naan is easily baked in a pan or griddle. Slather in turmeric, ghee, or butter and enjoy with your favorite Indian meal!
Easy to make and whipped up in a matter of minutes, you can’t argue with a cookie. As long as your leavener is fresh and sifted, and you mix your dry ingredients well before combining with the wet, you’ll have great results time after time.
Fresh milled buckwheat flour imbues these traditional French crepes with a rich, earthy flavor. I first discovered this dish in my early 20s and was immediately in love with the combination of mildly sweet leeks, nutty gruyère and grassy buckwheat.
The buckwheat crepe or “Galette” became common fare in the west of France (Brittany and surrounding areas) in the 14th century when depleted soils struggled to grow wheat (the name buckwheat is a misnomer; it’s actually a seed). Crepes are typically filled with sweet ingredients, but buckwheat’s grassy flavor lends itself particularly well to savory fillings. For something that looks and tastes so fancy, this is actually incredibly quick and simple to prepare.
The number one requested birthday cake in our family, this decadent chocolate dessert is made with whole wheat flour. The extra bran and germ not only make it healthier, but extra moist and dense.