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For a savory reason to justify pie as a meal, the butternut squash Mishmish galette is between a tart and a quiche. Adding hazelnut, thyme, and a ...
Lachmajoun (lahmacun/lamajoun/lamachoun, etc.) is a thin, Turkish flatbread baked with meat, vegetables, and spices. It's charry and thin like a li...
Mild zucchini gets a boost from the savory pop of caraway seeds and the nuttiness of mahleb (ground cherry seeds). A hint of rose’s aroma and pomeg...
These cinnamon-sugar muffins stuffed with Incredo® Hazelnut Cocoa Spread are bound to be a crowd pleaser.
This delicious, savory focaccia courtesy of the Israeli celebrity Chef Yisrael Aharoni is a great way to celebrate fig season. The bread itself is...
Ginger’s heat accentuates peach’s sweetness, especially when combined with heady cardamom and cloves. You can make this with nectarines as well. I ...
This is a simple spin on a lasagna using just zucchinis. You can of course use eggplant and squash or mix all of these. This is also a great way to...
Spreading grated fresh tomatoes over garlicky flatbread adds a summery freshness. Adding the juicy tomatoes to the already baked flatbreads instead...
For holidays, good days, and days that can be made better with a little cake, this upside-down apple cake starts with a few key steps and emerges f...
Inspired by the beautiful loaves Uri Scheft crafts, this Holiday Challah is baked complete with bowls for apples and honey. The challah is great f...
The tea, anise, and lemon in Breeze are perfect for biscotti. I use both vanilla bean and vanilla extract to create a rich and round flavor, along ...
Heirloom tomatoes, parmesan cheese, and fresh basil get a perfumed seasoning with Borneo. The long floral finish of long pepper with lemon and mac...
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