We guarantee you’ll be cackling with delight as you roll and stretch bread dough into these shockingly realistic gnarled fingers, from the fungus-green almond-slice nails with bloody cuticles, to...
Store-bought panettone is the foundation of this raisin and bread pudding. Because the bread is so eggy, it bakes into an extra-silky custard that contrasts with a generous expanse of buttery golden brown...
This unorthodox panino—you work in reverse, griddling the bread first, then layering it with prosciutto, Fontina, and arugula before baking—results in a warm, gooey flatbread with a crunchy...
