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02/29/2008
Ethiopian Flatbread
Injera, the spongy, crêpe-like sourdough flatbread usually made from tef, a hardy Ethiopian grain, can be easily replicated at home with all-purpose flour, yeast, and a nonstick skillet.
Issue #110
02/12/2008
Saint Joseph's Bread
Here is our rendition of the intricately decorated loaves of bread eaten during the feast of St. Joseph.
Issue #109
02/12/2008
Brioche à Tête
Golden on the outside, with a feathery, rich-tasting interior, the brioche is a perfect showcase for butter.
Issue #109
08/23/2007
Helen's Corn Cakes
These corn cakes are a delicious alternative to corn bread.
Issue #105
05/07/2007
Tandoori Flat Bread
For this method, we use a cast-iron skillet and a baking stone to replicate a tandoor oven.
Issue #102
04/02/2007
Chive and Cheddar Biscuits
Sharp cheddar cheese is a good foil for the chives in these biscuits.
Issue #101
08/29/2007
Sweet Olive Oil Bread (Pompe à l'Huile)
This Provençal specialty is a cross between a brioche and a focaccia.
Issue #98
01/16/2008
Sour Cream Rolls (Sárközi Tejfeles Büjtök)
These soft and tangy rolls are the best when they're eaten still warm and gooey.
Issue #96
01/25/2008
Refrigerator Rolls
These yeasty rolls live up to their name—they can keep in the refrigerator for up to a week.
Issue #94
01/25/2008
Blueberry Brioche
This brioche is best when using the freshest, ripest berries possible.
Issue #93
03/12/2007
Pint-Glass Bread
This ingenious recipe—invented for an Irish college student with limited resources and experience—can be made with little more than, yes, a pint glass.
Issue #91
03/12/2007
Doris Grant’s Brown Bread
This simple no-knead, one-rise bread is Myrtle Allen's version of one developed at the request of the British government during World War II.
Issue #91
05/09/2007
Cheese Popovers
These light, oversized, beautifully puffed-up popovers put buttered rolls to shame.
Issue #90
10/30/2007
Scones
Light and fluffy, scones are traditional served warm with butter, clotted cream, or preserves.
Issue #84
03/19/2007
Cheese Bread
This recipe is our version of one from legendary chef James Beard's Beard on Bread.
Issue #83
10/29/2007
Breakfast Biscuits
The recipe for these biscuits is based on one from Sunday Best Baking: Over a Century of Secrets from the White Lily Kitchen (Longstreet Press, 1998).
Issue #80
12/15/2005
Crisp-Fried Wafers
Indian cooking authority and saveur consulting editor Madhur Jaffrey shared with us this recipe for poori's smaller cousin.
Issue #79
05/09/2007
Black-Eyed Pea Corn Bread
Unlike traditional corn bread, this version is soft and rich—more like a soufflé or a spoon bread.
Issue #78
05/09/2007
Flaxseed Crackers
These crisp, nutty crackers are easy to make, and they're delicious to boot.
Issue #75
10/27/2005
Mrs. Nishiwaki's Yogurt Doughnuts
If you plan to take these doughnuts on a hike or to a picnic, be sure to allow them to cool completely before you pack them so that they don't become soggy.
Issue #70
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