Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!View Slideshow
Our collection of chewy, flavorful breads is just right for dipping into olive oil, serving next to soup, or embellishing an appetizer platter.
Semolina flour is more coarsely ground than most wheat flours and is often used for making pasta. Combine it here with bread flour, olive oil, and a drizzle of honey for a crisp-crust loaf of white bread.
Italian-style focaccia [foh-KAH-chyah] has a chewy, loose texture with dimples you make by pressing the dough with flour-dusted fingers. You can embellish this basic recipe with a sprinkling of your favorite snipped fresh herbs, dried tomatoes, olives, or grated Parmesan before baking.
Sourdough starter is what gives this crispy, textured loaf its tang. Plan ahead since the starter takes five to 10 days to develop. When the vigorous bubbling stops and the starter takes on a fermented aroma, you'll know its ready to use or to store in the refrigerator.
Let your bread machine do the work through the first rise, then shape the dough into a boule (ball). This way, it will bake into a golden round with a crisp crust. To serve, dip pieces of this rosemary- and garlic-flavor bread into olive oil or spread with softened butter.