A classic loaf that delivers every single timeThere’s something magical about the smell of freshly baked bread filling your ...

The best part about dining ... The ideal type of bread for sloshing around in that small bowl of oil is undoubtedly one with a solid ratio of crispy crust to soft interior. The reason for this ...

Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing. Picture a bowl of soup or a salad without a slice of crusty bread to go with it. Worse still ...

Bread loaves can be wrapped and frozen for up to three months. For longer-term storage, freezing is best. Whether it is ... at 200C/390F/Gas 6 to restore the crust; do not bake from frozen.

Our homemade sandwich bread recipe gives you what you’d want from this type of bread: a loaf that doesn’t call attention to itself and capably performs a supporting role. When the meal isn’t ...

Serve with the best crusty bread you can find (or bake). This omelet, albeit simple, is anything but basic. From chef Michael Tusk's San Francisco bar à vin, Verjus, the easy recipe is an homage ...

"Look for jumbo shrimp (about 20 count per pound) for this recipe. Fresh or frozen shrimp are fine. If you use frozen shrimp, ...