Every day's more or less the same at Bounty Bag's deli, and that's just how Ray Markham likes it. But when Ray's store erupts in protest, he's forced to take a

“A must-have for all serious bread bakers; an instant classic.”—Peter Reinhart, author of Bread Revolution True rye bread—the kind that stands at the ce

“Honey, you are 300 sandwiches away from an engagement ring.” When New York Post writer Stephanie Smith made a turkey and Swiss on white bread for her boyfr

Reviewing her novel, The Line of the Sun, the New York Times Book Review hailed Judith Ortiz Cofer as "a writer of authentic gifts, with a genuine and important

In a cookbook that includes authentic dishes from delis all over the world, Judy Zeidler, host of the nationally syndicated TV show Judy's Kitchen, offers a wea