With just one sprig of rosemary and almost a cup of mini chocolate chips, this loaf cake is fresh and fragrant with just the right amount of bittersweet chocolate scattered throughout.
These pretzel bagels are the best of both worlds — deeply browned, salty pretzel exterior with a chewy, dense bagel interior.
This BBQ pulled pork pizza is topped with tender, crispy shredded pork, a sweet South Carolina BBQ sauce, red onions, and lots of cheese.
Everything you need to know to hand stretch pizza dough and make crispy, bubbly perfectly round pizzas at home.
My go-to bubbly, thin crust pizza dough recipe builds strength and flavor thanks to a long overnight rise.
“I need you to settle a debate for me: When should you put fresh basil on a pizza? Before or after baking?”
These rosemary olive oil bagels are just as good as Breugger’s and still only take 3 hours to make.
Don’t feed your sourdough starter cups and cups of flour when a few tablespoons will do.
This cherry tomato and sweet pepper tart isn’t just colorful and bright, it’s also one of the best ways to use up extra puff pastry.
This summery pizza is topped with a garlic and rosemary olive oil sauce, lots of shredded mozzarella, hand torn slices of prosciutto, and a bed of peppery arugula tossed with a squeeze of lemon juice.
These chewy, tender, golden yellow egg bagels are so easy to make at home.
A thin crust pizza with a cheesy béchamel sauce topped with thinly sliced potatoes, lots of cheese, bacon bits, and a fried egg to finish.
This scaled down recipe uses just one cup of flour to make a mini focaccia that bakes golden brown and crispy in a standard loaf pan.
Inspired by traditional Chinese scallion pancakes which are made by rolling flat a coil of flaky dough layered with scallions, this cinnamon sugar variation is perfect for dessert.