This sourdough lemon quick bread is bright, tender, and easy enough to bake any day of the week. It has the fresh flavor of ...

What to do with that not-quite-perfect zucchini? Misfits Market, which sells fruits and vegetables that farmers might not otherwise be able to sell to supermarkets because they're not cosmetically ...

1. Preheat oven to 350 F. 2. Mash persimmons or blend in a food processor into 1 cup pulp and set aside. 3. In a separate bowl, stir together flour, baking soda, spices and salt. 4. In a large mixing ...

GREENSBORO, N.C. — These yeast-free loaves are full of fruit, nuts, and Southern staples and make homemade bread a quick reality. The ingredients all come together nicely in the September issue of Our ...

1. Set the oven at 350 degrees. Very lightly film a 9-by-5-inch loaf pan with oil. Line the pan with a large sheet of parchment paper, pressing it in with your fingertips, leaving a small amount of ...

Cool the bread 10 minutes in pan on a wire rack; remove the bread from pan. Cool completely on wire rack. To prepare glaze, combine cream cheese, powdered sugar, lemon juice, and water, stirring with ...

As the summer season commences and temperatures consistently hit the high 80s, I have found myself constantly craving sustenance to complement the sunshine outdoors. My initial thought was to ...

Pastry chef Louise Miller, who bakes at The Union Club of Boston, a private city club near the State House, makes this simple cake she adapted from a recipe in ''Snacking Cakes,'' by Brooklyn, ...

Makes 1½-quart loaf or 6-cup Bundt. Recipe is by Teresa B. Day. 3-5 ripe Hachiya persimmons, pureed (1 cup pulp) 2 cups all-purpose flour 1 teaspoon baking soda ½ teaspoon ground cinnamon ⅛ teaspoon ...