The seaweed gin adds salt and local flavour.
This simple, rich dessert is sure to be a crowd pleaser at family gatherings.
Peach jambalaya will fill the air with a pleasant creole ambrosia.
Use this peach purée in Field Guide’s peach julep.
Toggle this recipe to the season for a year-round crowd pleaser. In cool months use baking spices, and mint in warmer months. To make this drink you’ll need Peach purée.
This recipe calls for the use of freestone peaches rather than clingstones. When you cut open a freestone peach, the stone should come out with very little effort unlike the aptly named clingstone.
This enriched white bread is reminiscent of eggless challah or French pain au lait. It’s a great white bread to eat on its own, as toast, and, perhaps best of all, cut into slices and left out to dry overnight for pain perdu, also known as French toast. Yields 1 loaf
The amount of flour required here is more open-ended than other recipes because of a few variables in making this bread. Depending on how long the cornmeal is left to absorb the water, you will need more or less flour for kneading. Yields 2 loaves
These hefty bagels are perfect with a dab of butter. They also make perfect BLTs. Yields 18 bagels at +/- 130 grams each Correction: The amount of flour use in this recipe was misstated in the print edition. The correct amount appears below. East Coast Living regrets the error.
Bowers measures his ingredients by weight, a preferred method for many big-volume bakers. You can find a basic kitchen scale at most department or dollar stores. Yields three loaves