I knew I wanted to make a breakfast bread for Breakfast Week, and for inspiration I had three very different things in mind: my grandmother's English muffin toasting bread, my favorite thin dark 100% rye made by Rudolf's Bakery, and the fruity, nutty, seediness of the "truly everything" bagels I make.
Summer and warm weather is holding on this week as we move into October, the month usually reserved for crisp air and squash. So grilling food while it’s still warm[
This Grilled Vegetable Salad recipe contains kraft zesty italian dressing, roasted red peppers, squash, onion, chipotle peppers in adobo sauce and more.