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	Awesome Pizza Dough by John Spottiswood This recipe is adapted from one perfected at Greens restaurant in San Francisco. The crust is crunchy on the outside but also chewy. I think it's wonderful. I'm going on a pizza making journey and this is stop one. If you've never made your own pizza dough before, it's easy and fun. This recipe makes 2 12-inch crusts. More to…	80 votes 33 reviews 35 comments 57529 views
	German Pancake by Nancy Miyasaki This is a traditional German oven pancake. If you've never had one, you've got to make this. It is soo delicious and nothing like a regular pancake.	4 votes 1 review 3 comments 42569 views
	Aunt Violet's Swedish Rye Bread by Amos Miller Swedes have always made hearty, highly flavored breads and rye always seems to play a part, the foundation for many avenues of baking exploration. Aunt Violet was one of my paternal grandfather's sisters. This is her recipe 'from home'. It seems each of the 7 Moller children brought fragments of family recipes with them through…	3 votes 2 reviews 5 comments 7322 views
	Focaccia with Olives and Rosemary (Bread Machine or Conventional Method) by Salad Foodie Hot, fresh and homemade Focaccia with olives and herbs - what could be better? A hearty and versatile bread to serve with salads, a side to Italian meals, a base for pizza or used as a sandwich bread. If a bread machine is handy, use it to mix, knead…	3 votes 2 reviews 1 comment 21007 views
	Pasta with Butter and Parmesan Cheese by John Spottiswood I've been cooking this recipe for so long, and it is so simple, that I have often overlooked posting it. We had it with our grilled chicken this week, and finally I'm putting it online. Marcella Hazan says this method of cooking pasta has eclipsed all others as the favorite amongst Northern Italians. And I must say it's among the…	6 votes 4 reviews 3 comments 7333 views
	CHEF EDDY'S BRUSSELS WAFFLES by Michael R. Long Chef Eddy Van Damme has this waffle that he does, That is out of this world. On his website he goes into explaining about the way the Belgium people have there waffles, How they are served as a dessert. He goes into great detail about how they are made and all that stuff. Also on his website, are some of the most fantastic…	1 vote 10437 views
	Fantastic Irish Soda Bread by Nancy Miyasaki I made two Irish Soda Breads for St. Patrick's Day this year, and this one was superior. And it is really, really easy! If you eat it hot out of the oven, it melts in your mouth like a warm cornbread. If you let it sit a few hours, it hardens into a thicker texture with the same great taste. You won't be disappointed!	5 votes 1 review 12484 views
	Breton Sweet Crêpes by Sherwin Faden These crepes are authentic and remind me so much of time in La Bretagne (Brittany). They are so good that I never want to put anything on them. They are best prepared on a crepe griddle (Une Bilique). They will last a day or two and so I often prepare a double batch.	2 votes 7038 views
	French Bread by Bread Machine by Salad Foodie This recipe requires the French Bread setting on my bread machine, best suited for bread doughs low in fat and sugar; this results in a crisp crust and coarse, chewy exterior. (It is similar to the Whole Wheat setting though not identical.....but just might work.) However if neither are available on your machine you could use the…	1 vote 16395 views
	Zeppole by Frank Fariello Zeppole are so easy to make—after all, they are basically just fried pizza dough balls—it is almost embarrassing to post about it, but since it was one of my favorite snack foods that Angelina made, it deserves pride of place on this blog. And, in any event, who doesn't like fried dough?	4 votes 2 reviews 6 comments 13879 views
	Focaccia (Italian Flat Bread) by Salad Foodie A basic focaccia recipe easy to make. Serve with any number of entrees, salads, soups, use as sandwich bread or as a base for a variety of focaccia toppings. Recipe will serve 8 conservatively but who stops at one conservative serving of homemade focaccia? Better double the recipe and be sure you'll have enough! The dough setting of a…	1 vote 1 comment 8996 views
	Pepperoni & Cashew Pizza by Peter Miller This combination may sound strange, but it tastes wonderful! For that reason, because it's unusual and flavorful, this is always a hit at my pizza parties.	1 vote 8541 views
	Farro with fresh herbs by John Spottiswood I had Farro for the first time recently at a party at a winery. I thought it was fantastic served under grilled lamb. It's a little crunchier than barley, and has a subtle nutty flavor. You'll love it with grilled meat! It's a little hard to find, but try an Italian supermarket or Whole foods. You can also substitute "spelt", but…	2 votes 2 reviews 3170 views
	small almond cookies by branna nice moister almond cookies	1 vote 1 comment 8727 views
	Ciabatta Bread I by Salad Foodie The first of two ciabatta bread recipes I am trying out - this first one is from Fleischmann's Yeast. It is rated "Advanced" in difficulty and I agree! It was challenging and involved - plan to be around much of the time of day you make it, as there are four 45 minute risings to supervise. The dough is tricky and sticky. I did like…	1 vote 2260 views

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