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Might this be the ultimate soda bread recipe in all of Ireland?
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For croutons that look ordinary but have big flavor, toss the bread in garlic brown butter before baking in the oven.
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The dough will seem fairly wet when shaping into rounds, but the high hydration is key to forming those trademark nooks and crannies. This is part of BA's Best, a collection of our essential recipes.
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These ham-and-cheese bites are the perfect cocktail party appetizer.
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This dense quickbread is traditionally baked in empty coffee cans.
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Don’t be afraid to customize this coffee cocktail. Soy milk, almond milk, half-and-half—it all works in this delicious mix of caffeine and dessert.
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The warm, buttery, pull-apart 'flaky bread' at Brooklyn’s Glasserie is versatile and easy to throw together
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So. Much. Cheese.
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Culture
Every month, we ask readers for restaurant dishes they love—then round up the recipes. For May, we've got tater tots, sliders, a cocktail, doughnuts, grits
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Really, it doesn't! Deputy food editor Janet McCracken explains how to make it good enough to eat all year round, not just on St. Patrick's Day
Danielle Walsh
techniques
Victoria von Biel
Cooking
Andrew McCarthy
Restaurants
Why try another restaurant when Bread 41 is this good?
Meryl Rothstein
Cooking
Irish soda bread isn't just awesome on its own--it's the ultimate absorbent base for anyone likely to overindulge this weekend
Danielle Walsh
Culture
A good recipe, some weird food news, and more from the Beggs newsletter.
Alex Beggs
Videos
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Edan Leshnick, head pastry chef at Breads Bakery in New York, takes us behind the scenes to demonstrate and explain every tool he and the staff use in preparing their supremely popular baked goods. Joined for the tour by Darwin Castillo, head of the bread department, get an in-depth look at a professional high-volume bakery in action - with massive dough mixers and immersion blenders supplying roaring deck ovens.
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Follow Executive Pastry Chef Caroline Schiff of Gage & Tollner through an entire day preparing the breads and dessert menu at an iconic 143 year-old New York restaurant. From feeding her beloved sourdough starter "Edna" to trying new cheesecake creations and flaming baked alaskas, see how these professional chefs keep a kitchen humming day in, day out.
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Brighten up your holiday party with this Monkey Bread recipe!
Get the recipe here: https://weightloss-tricks.today/recipe/monkey-bread%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS ddFpqJ SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
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Today, Bon Appétit joins Chef Kelly Mencin, owner of NYC’s Radio Bakery, to make focaccia. Radio Bakery is one of New York’s hottest bakeries and was named one of the best in America by The New York Times.
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Join Carla Music in the Bon Appétit Test Kitchen as she makes BA's best banana bread. Here at BA everybody has their favorite banana bread recipe. We made every one—14 to be exact—until we came up with a collective favorite. Dark brown sugar is key and a dollop of mascarpone makes for superior tenderness. Walnuts optional but encouraged.
Get the recipe: BA’s Best Banana Bread
Get the recipe: BA’s Best Banana Bread
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Watch friend of the magazine (and our editor in chief's brother) Andy Rapoport make bread with Doritos.