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10/27/2005
Flatbread Baked with Za'tar
Za'tar, Arabic for wild thyme, is also the name of a mixture of that herb, salt, sesame seeds, and, usually, tart, powdered red sumac berries.
Issue #70
10/27/2005
White Farmhouse Loaf
This recipe originally called for whole germ white flour (unavailable here); a mix of flours, white whole wheat and all-purpose unbleached, works too.
Issue #70
09/18/2008
Baked Music-Paper Bread with Rosemary
While visiting Sardinia we were served this very simple and flavorful snack.
Issue #68
05/09/2007
Hot Crusty Buttermilk Biscuits
The biscuits stand up to their name—hot and crusty. We also find them quite delicious.
Issue #66
03/10/2010
Breakfast Bread
Bread is a staple of the Irish table; to do this recipe justice, use high-quality flour and top it with dense Irish butter. Continue...
Issue #65
03/11/2007
Sultana Scones
Both in and on these traditional scones, use the richest butter you can find.
Issue #65
05/09/2007
Very Thin Croutons
Sprinkle these dainty croutons over a hearty soup, or use them to add crunch to a salad.
Issue #64
02/03/2009
Butterhorn Rolls
Served warm with butter, these flaky rolls are sure to please your guests.
Issue #62
05/09/2007
Hush Puppies
Hush puppies are delectable little balls of fried, seasoned cornbread.
Issue #53
05/12/2004
Zucchini Fritters
Author Eugenia Bone likes to make these fritters with fresh zucchini from her garden.
Issue #53
03/18/2007
Popovers
Simple and wholesome, these light, airy popovers make a wonderful complement to almost any meal.
Issue #50
03/16/2011
Irish Soda Bread
The addition of raisins to this Irish classic adds a hint of sweetness to an otherwise hearty bread.
Issue #49
10/04/2001
Holiday Sweet Bread
This is an adaptation of a Caribbean cook's generations-old family recipe.
Issue #47
11/19/2007
Southern Corn Bread
Coarsely crumble this classic corn bread for use in stuffings.
Issue #46
11/08/2007
Rice-Flour Pancakes
A Christian specialty, these pancakes are often served with nonvegetarian curries such as Coriander Chicken.
Issue #45
03/26/2008
Lola Mae's Biscuits
These biscuits are simple, easy and delicious. The cast-iron pan adds great flavor and a certain down-home flare.
Issue #42
10/09/2000
Pissaladière
According to Jacques Médecin, former mayor of Nice and an authority on its cuisine, the layer of onions on a pissaladière should be half as thick as the crust.
Issue #32
03/06/2002
Gougères
These irresistable French "cheese puffs" are the perfect hors d' oeuvre.
Issue #30
03/06/2002
Homemade Bagels
With more and more impostors crowding the marketplace, we thought it crucial to develop our own authentic bagel recipe.
Issue #30
10/29/2007
Atomic Muffins
We were served these healthful but tasty muffins at the Ranch House Restaurant, where they are a brunch staple.
Issue #26
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