Morning toast should not feel like penance, and of all the whole wheat breads I've made, this may be my favorite. It might be the inclusion of sesame seeds that tips the balance, but the bread itself has a nice texture—soft but not gummy or crumbly, with enough body to make it feel substantial. It has a pleasant wheaty flavor with none of the bitterness that sometimes creeps into baked goods made from whole wheat. More

After a week of deep-fried recipes from Sephi Bergerson's Street Food of India I'm beginning to think that street vendors in India might rival the Iowa State Fair when it comes to sheer variety of deep-fried foods. This recipe for Bread Pakora is a perfect example—do slices of bread really need to be battered and fried? Probably not, but they emerge from the fryer about a million times more delicious than a plain old slice of white bread. More

Corn starts getting old faster than almost anything else. Picked fresh and cooked soon, it's amazingly good. After few days, it's just okay. Another day or two, and it's time to get creative. More

Note: Use extremely ripe tomatoes, preferably ones that are beginning to split open. Salad is best eaten within one hour of composing.... More

One day I received an email from Rosie. She told me that while she didn't consider herself a baker, she always baked pumpkin bread for her family. This bread became an integral part of her family life. Although she was coping well with her celiac diagnosis, she really missed the pumpkin bread—as did the rest of her family. After a little tinkering in the kitchen, I created a gluten-free version of Rosie's spicy, sweet bread. Here's that recipe. If you have your own recipe you'd like me to adapt, click through to find my contact info so you can send it to me. More

I take my bread inspiration from many places. Lately I've been working on a recipe for a savory apple bread (thanks to conversations with JerzeeTomato on Facebook). For the two weeks it took me to complete that recipe, my house smelled like baked apples. I was happy with the results. But it wasn't enough. Once I starting thinking about the flavors of a caramel apple—the fresh tartness of the apple itself, covered with caramel and dipped in nuts—I had a new goal: sweet Caramel Apple Bread. More

The words "milk and honey" were bouncing around in my head when I was thinking about a new bread recipe. I didn't want a sweet bread, though. I wanted something that would be savory and interesting, but also useful for sandwiches. More

Greenspan's fougasse is studded with oil-cured black olives, flecks of rosemary, and bits of tart and aromatic lemon zest. It's included into a chapter entitled "Nibbles and Hors d'œuvres" since the bread is meant to be served whole to make the most out of it's lovely shape, perhaps accompanied by some slices of saucisson a l'ail, a garlicky sausage, and a glass of rosé de Provence. More

Good bread can't be rushed, but it can be delayed. When you're feeling lazy, this bread accommodates. There are the usual steps, but it's all at a slow pace. And perfect for the last remaining days of summer, I cooked this one in the gas grill. Why not? It's just a big outdoor oven. More

It's a funny name, and it's a fun loaf of bread. I don't know what it is about pull-apart loaves, but they invite nibbling. People who would normally eat one slice of bread often find themselves unable to resist pulling off just one more little bit. And then one more. And then this little piece is dangling ... this bread simply doesn't last long. When most people think of monkey bread, they think of the cinnamon-sugar version, but there's no reason why you can't make an herby, savory version that's perfect for lunch, brunch, or dinner. More