Really simple and really delicious bread. Reminiscent of the cheese bread that used to be served at Schrafft's. Makes fabulous toast. I skip the caraway and dried minced onion and strew some grated cheddar atop the egg-washed braids just before baking.

This is my go-to pizza dough--though over the years I have altered it slightly. These days I'm most likely to use honey rather than sugar. Usually double the recipe. After proofing, I divide it into four balls which can be frozen and indidually defrosted in the fridge as needed. Each ball makes a nice 9-10" pie. Using 00 flour is key.

This is a remarkably easy one-pan main course with great flavor. It would get 5 stars but for the fact that the timing is off--it needs more time for rice to cook. One of the reasons I think of this as being so easy is that I make big batches of soffit and tuck 1/2 cup portions into freezer bags, at the ready for a number of dishes. The recipe calls for using either beer or white wine---this time I used dry vermouth and really loved the result.

I posted this recipe on what used to be Recipezaar years ago. I have no recollection of from where I got this recipe--I certainly didn't invent it. I came home this weekend with lovely veg including okra from the Farmers' Market and remembered this recipe. Golly, it's good. I baked a loaf of "artisan" bread and what a meal! I did the stovetop saute-ing and then popped it into a convection oven. So I turned the temp down to about 360 degrees F and reduced the baking time to about 35 - 40 minutes. I also used less olive oil than what is called for in the recipe to no ill effect. Super!