Grab a fork and put on your fat pants. This is one of our all-time favorite holiday side dishes. It never disappoints whenever we bring it to a potluck. It's easy to make, travels well, and reheats beautifully. It's also unapologetically NOT low fat. (Lovers of old-school indulgent holiday dishes, unite!)
Step-by-step instructions for making Fougasse, a beautiful bread studded with chopped olives and fresh herbs.
Making your own bread is also really easy to do. It takes a few hours to make bread from start to finish, but most of that is for the actual rising and baking. There's very little real hands-on time. This recipe makes two one-pound (i.e. standard size) loaves of bread.
Here's my take on a popular recipe for Buttermilk Cluster rolls. These rolls are crusty on the outside, soft and moist on the inside—and dotted with bits of bacon and toasted pecans.
While the venerable pig is one of my favorite beasts to cook, I followed the recipe I had, and made these spring rolls with tofu. And I have to admit: They were damned good.