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    Date-Ginger-Chocolate Scones

    Line a baking sheet with parchment paper.In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Using a pastry blender or your hands, cut in cold butter until mixture is crumbly. Stir in chocolate, ginger, and dates. Add 1 cup (240 grams) cold cream and vanilla, stirring with a fork just until it starts to come together; knead in bowl until dough comes together.Turn out dough onto a lightly floured surface. Pat or roll dough into a 1½-inch- thick rectangle. Using a bench or bowl scraper, cut dough in thirds. Stack dough on top of each other, and flatten to 1½ inches thick. Repeat cutting and stacking procedure once.Pat or roll dough into a 10×5-inch rectangle (about 1 inch thick). Using a sharp knife or a floured bench scraper, cut dough into 8 (2½-inch) squares. (See Note.) Place 2 inches apart on prepared pan. Freeze until firm, about 15 minutes.Preheat oven to 375°F (190°C).Brush remaining 1 tablespoon (15 grams) cold cream onto scones. Garnish with turbinado sugar, if desired.Bake until golden brown, 16 to 20 minutes. Let cool on pan for 5 minutes. Serve warm, or let cool completely on a wire rack. Store in an airtight container for up to 3 days. LEGGI TUTTO

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    Cheddar-Jalapeño-Green Onion Biscuits

    For a no-fuss recipe packed with flavor, these mildly spicy biscuits deliver. Using the sheet pan as your server, a dozen flaky biscuits go from the oven to the party in no time. Staying in? Freeze separated biscuits in an airtight container; reheat one in the microwave for breakfast in seconds. Cheddar-Jalapeño-Green Onion Biscuits Preheat […] LEGGI TUTTO

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    Montreal Bagels

    Boiled in honeyed water and baked to a deep golden finish, Montreal bagels are smaller, denser, and slightly sweeter than the classic New York deli bagel. Often credited to Jewish bakers from Poland and Lithuania who arrived in Montreal, Canada, in the early 20th century, these bagels were shaped by tradition and adapted by necessity. […] LEGGI TUTTO

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    Layers of Flavor

    /* custom css */ .tdi_3, .tdi_3 .tdc-columns{ min-height: 0; }.tdi_3, .tdi_3 .tdc-columns{ display: block; }.tdi_3 .tdc-columns{ width: 100%; } /* custom css */ .tdi_5{ vertical-align: baseline; }.tdi_5 > .wpb_wrapper, .tdi_5 > .wpb_wrapper > .tdc-elements{ display: block; }.tdi_5 > .wpb_wrapper > .tdc-elements{ width: 100%; }.tdi_5 > .wpb_wrapper > .vc_row_inner{ width: auto; }.tdi_5 > .wpb_wrapper{ width: auto; […] LEGGI TUTTO

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    Edd Kimber’s Small-Batch Kougelhopf

    Photography, recipe development, and styling by Edd Kimber ”Kougelhopf is a traditional bread from the Alsace region of France and is similar to a brioche but made in a distinctive, fluted tube pan and with more mix-ins. The true origins of the bread are hard to trace, but it is popular across Germany, Switzerland, and […] LEGGI TUTTO

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    Origin of a Classic: Poppy Seed Roll

    The Danube River moves at its own pace. Wide and slow in some places, rushing in others, it carves through 10 countries, linking cities and villages, languages and histories, before emptying itself into the Black Sea. It carries with it fragments of the past—whispers of empires, of merchants trading spices and silks, of bakers rolling […] LEGGI TUTTO

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    Greek Pita Bread

    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