Breads made with grain porridges, like the one used in this recipe, are a great way to add fibre or bulk to bread, especially in places (or times) where refined flour would be scarce. The amount of ...

1. Set the oven at 425 degrees. Cut a sheet of parchment paper that is 6 inches longer than the top of a heavy-based heatproof 3 1/2-to-4-quart casserole with a lid (enameled cast iron is ideal here).

1. Set the oven at 350 degrees. Lightly rub a 9-by-5-inch loaf pan with oil. Line the pan with two sheets of parchment paper, set perpendicular in the pan, pressing them into the corners and leaving ...

This light, quick bread gets a bit of heft from cornmeal, which adds texture and a little bite. After lightly buttering the baking pan, I sprinkle in a little cornmeal to give the loaf a nice crunch.

Soda bread can be made in what feels like mere minutes (especially if you've been spending most of your time baking long-rising no-knead bread and pizza). At its most basic, it is made from flour, ...

When journalist Simon Thibault decided to explore his family's history, he knew just where he needed to start: the kitchen. Canada's Acadian people have a rich culinary tradition passed down through ...

Frying fish at home can be intimidating. It takes multiple steps to get the coating to stick to your fillets, and normally you would have to rush through them while your oil’s at the right temperature ...

Cornmeal is used in many breads in the Mediterranean and southern Europe, especially in Turkey and Portugal. It contributes wonderful texture. 1. Combine the yeast, sugar and water in a large bowl or ...

This rustic, crust-less pie, or "bread" as the name implies, is an easy and delicious snack or mezze eaten warm or at room temperature. In a large bowl toss together the scallions, parsley, dill and ...

It’s Monday Night Martha time again. We’ve just finished Thanksgiving and already we have a birthday party to throw for a six year old. With no desire to eat cupcakes right now – though we are making ...

In my near decade-long residence in the South, I have learned that tomato sandwiches, especially at the height of tomato time, are the best sandwiches. One cannot and should not try to improve upon an ...