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Zucchini bread is a type of quick bread. Despite being made with a vegetable, zucchini bread is sweet. The grated zucchini softens as it cooks, leaving the peel’s green flecks as the only ...
Depending on the size of your recipe, add ½ to 1 cup of chocolate chips to the batter. Once you scrape the batter into the prepared loaf or muffin pan, sprinkle a handful of chips on top for good ...
This easy and elegant grain and grilled squash salad is a seasonal stunner. It makes great use of summer's bounty—yellow squash, zucchini, and fresh basil—and looks impressive on the dinner table.
This can be prevented with a few simple steps. First off, when you slice the zucchini, bigger pieces will hold up better in the oven. Spears or larger rounds are best. Next, once sliced, place the ...
Bread covered with linen proofing cloth in the background. In cooking, proofing (also called proving) is a step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking. During this rest period, yeast ferments the dough and produces gases, thereby leavening the dough.
Recipes for carbonnade a la flamande (Belgian beef, beer, and onion stew), and roasted acorn squash with brown sugar. Featuring an Equipment Corner covering paring knives, a Tasting Lab on beer for cooking, a comparison of stovetop and oven-baked stews, and a Science Desk segment exploring microwave power.
The apple fritter is a common fritter in Canada and the United States. Commonly found in doughnut shops, it is typically made from a yeast dough made of flour, sugar, eggs, milk, butter or shortening, and baker's yeast. The dough is basically the same as a traditional Canadian/American doughnut dough.
Fresh ginger adds a real bite to food and today is often thought of as “the new garlic.”. Case in point: this zingy yellow squash soup. You will love this simple stovetop recipe that uses ...