You'd never guess from the floral flavor of rose-colored quince jelly that raw quince is quite tart. The jelly is finished with star anise for a hint of licorice, a classic pairing. Serve this with our Chicken-Liver Crostini.
These crisp chickpea and olive oil pancakes are local to Nice, on the Mediterranean coast. Also known as farinata in Italy's Liguria, where chickpeas are a staple, these are savory pancakes. Serve them with a green salad as a light lunch or with an aperitif as a late-afternoon snack.
This recipe can be used to make not
only baguettes and rolls, but also boules.
To make boules, divide the dough in
half, and follow the instructions for the
Multigrain Boule, beginning with step 7. Decrease the baking
time to 35 to 40 minutes.
You loved our corn bread hors d'oeuvres baked in mini-muffin tins, so we found a way to make them even more scrumptious. Mix in one of the sweet, savory, or spicy flavor combinations below, or create your own. You'll have appetizers to feed an army, or at least a few dozen of your closest friends.