'The Modern Baker' on Serious Eats

Cook the Book: Three-Way Gingersnaps

Something about gingersnaps—perhaps their subtle, warm spiciness; perhaps their crumbly crunch—reminds me of crisp autumn leaves. Right around this time of year, I start to crave a plate of cookies straight from the oven, paired with a steaming mug of... More

Cook the Book: Rosemary Olive Knots

Nick Malgieri, author of this week's Cook the Book selection, The Modern Baker, recommends serving these Rosemary Olive Knots split and filled with aged Gruyère, prosciutto, soft goat cheese and roasted peppers, or sliced tomatoes sprinkled with olive oil and... More

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