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Japanese Milk Bread

When panko, Japanese bread crumbs, first appeared here, American cooks leaped to embrace their spiky crunch. (The first article about it in the New York Times appeared in 1998.) But how could breadcrumbs...

Author: Julia Moskin

Bavarian Style Soft Pretzels

These pretzels, called laugenbrezeln, take a bit of planning and time. But they only spend a quarter-hour in the oven, filling the kitchen with a lovely smell, and then you have soft, warm, salty pretzels...

Author: Julia Moskin

Walnut Bread

The affinity of walnuts and whole wheat plays out well in this fairly simple loaf. I ramped up the walnut component by mixing in toasted pieces, including ground nuts along with the flour and even adding...

Author: Florence Fabricant

Pastrami Salmon

Author: Bryan Miller

Slow Roasted Heirloom Tomatoes With Fresh Thyme

Like any other tomato recipe, this dish lives or dies with the perfectly ripened tomato. Commercial growers breed for size, shape and hardiness of shipping, but you should put your emphasis on taste rather...

Author: William Norwich

Croutons With Parmesan

Author: Pierre Franey

Artichokes With Caviar Sauce

Author: Barbara Kafka

Lentil Soup With Pounded Walnuts and Cream

Author: Jennifer Steinhauer