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Recipe by Bella Karragiannidis ABOUT BELLA: “First and foremost, I am an artist. Everything I do and share through Ful-filled (full-filled.com) comes from a deep passion for beauty and connection. Whether I am in the kitchen or the garden … whether I have a camera or a paintbrush in my hand … I feel that my purpose […] LEGGI TUTTO
Recipe by The Woks of Life ABOUT THE WOKS OF LIFE: “The Woks of Life is a multigenerational family food blog founded by parents Bill and Judy Leung and their daughters, Sarah and Kaitlin, and has been called the ‘bible of Chinese home cooking.’ Their cookbook, The Woks of Life: Recipes to Know and Love from a Chinese […] LEGGI TUTTO
South Africa’s blessed sunny weather has led to its most popular cuisine: braai. Equal parts social gathering and food extravaganza, a South African braai most closely resembles our American barbecue block party. Family, friends, and neighbors join together to grill meat over an open flame—not on a gas grill mind you, but a traditional charcoal […] LEGGI TUTTO
Bring the magic of the French boulangerie straight to your home with flavorful baguettes boasting a characteristic texture and that super crackly, tear-worthy crust. In France, there are two main varieties of baguette: the tradition, which is crafted by hand and uses a lengthy fermentation process, and the ordinaire, which can be mechanically produced and may contain […] LEGGI TUTTO
These Thick Sugar Cookies taste like they came straight from a small-town bakery – buttery, simple, and so nostalgic. They’re frosted with fluffy buttercream (don’t forget the rainbow sprinkles!) and have a rich, cake-like flavor that sets them apart from typical sugar cookies. There’s something magical about thick, bakery-style sugar cookies. You know the kind. […] LEGGI TUTTO
Banana bread is always a crowd-pleaser, but this caramelized version is one of our crowning achievements. Think of this as a breakfast bread version of Bananas Foster. Topped with golden Caramelized Banana halves and offering a hint of cinnamon flavor, this loaf is all about taking the banana to the nth power of sweetness. Thanks […] LEGGI TUTTO
This sandwich bread is soft, sturdy, and perfect for your favorite fillings. With a light, airy texture, it holds up beautifully to spreads, meats, and veggies. Whether you’re making a classic PB&J or a hearty deli sandwich, this bread will become your go-to. It slices easily, stays fresh for days, and brings the comforting feel […] LEGGI TUTTO
Soft, gooey, and spiced just right, you’d never know this breakfast classic is made without gluten. A brown sugar and cinnamon filling delivers familiar flavor, and because gluten-free bread takes longer to bake and has to reach a higher internal temperature than bread with gluten, a drizzle of heavy cream before baking keeps the rolls […] LEGGI TUTTO
Mix wet ingredients: In the bowl of a stand mixer, whisk together warm water, olive oil, and vinegar by hand. Fit mixer with the paddle attachment.Add dry ingredients: In a separate bowl, whisk together flour, salt, yeast, and sugar. With mixer on low speed, gradually add dry ingredients to wet mixture. Beat until combined, about 1 minute. Increase speed to medium and beat for 5 minutes, stopping to scrape paddle and bowl. Dough will be very soft but should hold together.Rest dough: Cover dough and let stand for 20 minutes.Shape rolls: Spray a rimmed baking sheet with cooking spray. Heavily dust a work surface with flour. Turn dough out, flour top, and gently pat into a 9×6-inch rectangle. Cut into 6 (3-inch) squares. Place on prepared pan. Cover and let rise in a warm, draft-free spot (75°F/24°C) until puffed, about 30 minutes.Preheat oven: Position rack in top third of oven and preheat to 500°F (260°C).Bake: Bake until lightly browned and the center registers at least 210°F (99°C), 20–25 minutes. Let cool on pan for 10 minutes, then transfer to a wire rack to cool completely. Serve with herbed olive oil if desired. LEGGI TUTTO
