The dough will be somewhat stiff. So to get it into the pan, first pat and coax it into a rectangle shape a little smaller than the pan, smoothing out the cracks and holes as you work. Then transfer the...
Author: Mark Bittman
Long before Emily Weinstein was the editor of NYT Cooking, she wrote columns about learning to cook and bake for the Food section's long-defunct Diner's Journal blog. This recipe, part of her penultimate...
Author: Emily Weinstein
The dough will be somewhat stiff. So to get it into the pan, first pat and coax it into a rectangle shape a little smaller than the pan, smoothing out the cracks and holes as you work. Then transfer the...
Author: Mark Bittman