Baking hobbyists like to get their kicks at the King Arthur Baking Company. If you’ve seen their mail-order catalog, you know it peddles baking porn at its most seductive. Just looking at those specialty flours, secret ingredients, shiny pans and professional gadgets makes my heart go pit-a-pat. And then there are the online recipes. More than 500 breads plus tons of cakes, cookies and pastries—everything from serious sourdoughs to fake Twinkies. King Arthur used this recipe for many years as a kind of gateway drug to bread baking. Milk-enriched, it has the soft, pillowy texture you’ll find in the trendy Japanese milk bread, but without all the fuss. Two balls of dough for each…
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Mary DiNardo’s Italian Baked Stuffed Mushrooms
Stuffed mushrooms aren’t just for passing around on trays anymore. This recipe turns them inside out to create a luscious mushroom stuffing, perfect as an appetizer or side dish. Moist, rich in umami, sharp with Parmesan and bright with herbs, it has a marvelous Italian accent. And in the finest Italian tradition, it offers good food in abundance—abbondanza! We’re happy to be able to share this gem from Lisa DiNardo, who grew up surrounded by great cooks and who loves to cook herself. This favorite from her mother, Mary, makes a clever casserole and, as a bonus, offers an option for traditional mushroom canapés. Here’s Lisa’s story: “I grew up in an Italian-American family…
