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05/17/2011
Cornbread
In some parts of the South, cooks prefer corn bread that's slightly sweet, to counterbalance the salty, smoky flavors of vegetables stewed with pork.
Issue #138
12/28/2012
Pão de Queijo
If you can't find sour tapioca starch to make this Brazilian cheese bread, sweet tapioca starch will yield equally delicious results.
Issue #136
11/19/2010
Challah (Braided Egg Bread)
See step-by-step instructions on how to braid challah bread.
Issue #134
10/08/2010
Colicchio & Sons' Parker House Rolls
Chef Tom Colicchio's fluffy, buttery dinner rolls may be the best we've ever eaten. The secret? Barley malt syrup, a molasses-thick liquid sweetener that adds a hint of malty flavor.
Issue #133
10/08/2010
Piquant Corn Bread
This recipe is an adaptation of one in My Nepenthe by Romney Steele (Andrews McMeel Publishing, 2009).
Issue #133
05/22/2013
Lahmacun (Flatbread with Lamb and Tomatoes)
Bake these Turkish spiced lamb and tomato flatbreads on a heated pizza stone in the oven so that the crust and topping cook evenly.
Issue #132
05/25/2010
Provençal Bread with Olives and Herbs (Fougasse)
The recipe for this bread, sold as a market specialty in the south of France, comes from author Patricia Wells.
Issue #130
02/01/2011
Mom's Banana Bread
This exceptionally moist quick bread is based on a recipe from Judy Mims, the mother of SAVEUR's assistant kitchen director, Ben Mims.
Issue #129
02/08/2013
Braided Cardamom Bread (Pulla)
This cardamom-spiced bread is eaten with coffee or tea in Finland.
Issue #128
02/21/2012
Cardamom Cream Puffs (Semlor)
These cream-filled, cardamom-scented pastries are traditionally served in Sweden on the day before the beginning of Lent.
Issue #128
03/05/2013
Angeli Caffe's Focaccia
Evan Kleiman, the chef and owner of Angeli Caffe in Los Angeles, gave us this recipe for Italian flatbread, which she tops with 'nduja, a spreadable cured meat.
Issue #127
01/08/2010
Buttermilk Cluster
These soft dinner rolls are based on a popular recipe on the baking website TheFreshLoaf.com. Continue...
Issue #126
02/24/2009
Mississippi-Style Hush Puppies
This recipe, from the Carmack Fish House in Vaiden, Mississippi, uses an overleavened batter to produce a crisper outside shell that encases a miraculously moist, oniony center.
Issue #118
02/21/2013
Philippine-Style Brioche
Although these fluffy sweet-savory breakfast rolls are traditionally prepared with pork lard, most Philippine cooks nowadays use butter instead.
Issue #116
11/10/2008
Pandolce Alto
This slightly sweet fruit-and-nut-studded bread is like a cross between biscotti and a dense, moist fruitcake.
Issue #116
09/05/2008
Buttermilk Biscuits
The key to ultrafluffy biscuits is to work the dough as little as possible.
Issue #114
05/08/2008
Boone Tavern’s Spoonbread
This creamy-centered corn bread pudding rises like a soufflé.
Issue #112
05/07/2008
Boone Tavern’s Yeasty Rolls
This recipe was developed by Richard T. Hougen, who managed Boone Tavern in Berea, Kentucky, from 1940 to 1976.
Issue #112
04/17/2008
Randy Evans's Corn Bread
This corn bread is best eaten with Southern peas and slices of fresh tomato and sweet onion.
Issue #111
03/18/2008
Pirozhki
There are as many recipes for these delicious, bite-size savory pastries as there are Russian cooks.
Issue #110
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