Meet Dr. Viola Park
Meet Sophia Marino
Meet Geraldine Vasquez Cook
Meet Angela J. Heitmann
Meet Baldwin Ball
Meet La Fonceur
Meet Dr. Bernadette Thornton
Baking recipes for all occasions
Tortillas – How to Make Flour and CornTortillas
Crêpes Recipes from seafood to French
Pizza- Calzones and Focaccia
How to Cook Panini
Pretzels, Pretzel Rolls and bagels
Focaccia is made from a softer, more yeasty dough than pizza and, unlike pizza, is usually served warm or at room temperature. Seasoned with herbs and sprinkled sparingly with coarse salt, Sharpe cheese or other piquant toppings, focaccia makes a satisfying accompaniment to any meal. It also becomes the perfect snack. Served on its own or as a base for such hearty ingredients as sliced potatoes, pesto sauce and pine nuts.
Naan-Punjabi Flat Bread
Naan, flat bread often leavened with buttermilk or yogurt, comes from Punjab in northern India. To prepare Naan, toss the dough quickly from hand to hand to stretch it into a thin, oval shape, before baking. The dough can be brushed with or oil or ghee and sprinkled with poppy or sesame seeds. Nan also may be stuffed with cheese, vegetable curry or meat.
Pizza and Calzones
A Neapolitan pizza crust must be thin, but not cracker-thin as is traditional in Rome. If your prefer an extra-crisp super thin crust, roll the dough into a round 11 inches in diameter rather than the 9-inch specified in the pizza recipes. Note that this recipe makes 2 pizza crusts or 2 calzones.