Chef John's Flour Tortillas
Homemade tortillas are so much better that if you do decide to give these a try, be warned that you'll have a very hard time ever going back to the packaged option again.
Cheese Herb Bread
Fantastic with any Italian dish! I use fresh herbs from my garden when they are available. When using fresh herbs, double the given amount. The smell will make it impossible to wait. ENJOY!
Chef John's Corn Tortillas
Here's my technique for making excellent corn tortillas every time! It takes some practice to master, but even the lousiest homemade corn tortilla is better than those cardboard store-bought ones. Make sure to let the dough rest so that it puffs up nicely while cooking.
Granny's Corn Flour Tortillas
Granny made these and every time I make them I think of her. Hope you enjoy them! Serve these with your favorite burrito or fajita recipe!
Pan de Muertos (Mexican Bread of the Dead)
A sweet yeast bread topped with an orange glaze baked for Day of the Dead.
Papa Drexler's Bavarian Pretzels
These golden brown Bavarian pretzels are soft, chewy, and great with beer!
Two-Ingredient Pizza Dough
Greek yogurt is the secret ingredient in this two-ingredient pizza crust.
World's Easiest Bread Machine Pizza Dough
Borrowed from a handful of other pizza dough recipes and tweaked to yield a tasty, thick crust using a bread machine. If you use a pizza stone, sprinkle it with cornmeal before placing the pizza on it to help keep it from sticking. Feel free to try different spices if you don't like any of the ones in this recipe.
Chef John's Hot Cross Buns
Real hot cross buns have the cross baked into them, not piped on afterwards. These are studded with rum-soaked currants. I based my recipe on one I found on Anson Mills' web site.