Gluten-Free Buttermilk Corncakes
Stoneground cornmeal is key to these flavorful puffs. A fleck of black pepper gives them the right bite.
Basic Pie Dough (All-Butter Version)
This all-butter crust is unrivaled in terms of flavor. It’s also quite flaky, despite having no shortening. The secret is to work with very cold butter.
Basic Pie Dough (Shortening-and–Butter Version)
Why use shortening in a piecrust? The general thinking is that shortening aids in creating flakiness, while butter imparts flavor. This recipe creates a crust that is just that—full of tender flakes and rich in flavor.
Fresh Dill Feta Quick Bread
This fragrant dough comes together easily. Stone ground whole-wheat flour, mixed in equal parts with unbleached white, gives the crumb a nice texture.
Clementine marmalade makes a particularly good filling for these springy muffins, but any citrus flavor works well.
Whole Wheat Scones
Scones are best eaten on the day they're made and are delicious warm from the oven.
Quick Fix Macaroni and Cheese Muffins
Macaroni and cheese muffins? You heard correctly. Simply mix cooked macaroni with a few ingredients, scoop it into muffin tins, and presto: healthy, portion-controlled, marvelous macaroni and cheese that you can eat out of hand.
Banana-Nut Cinnamon Muffins
Substitutions such as egg whites and applesauce make these moist banana muffins a guilt-free indulgence