Pinch My Salt (2)
Smitten Kitchen (2)
101 Cookbooks (1)
A Dash of Sass (1)
Southern/Soul Food (15)
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.
This recipe originally called for whole germ white flour (unavailable here); a mix of flours, white whole wheat and all-purpose unbleached, works too.
While visiting Sardinia we were served this very simple and flavorful snack.
The biscuits stand up to their name—hot and crusty. We also find them quite delicious.
Both in and on these traditional scones, use the richest butter you can find.
Sprinkle these dainty croutons over a hearty soup, or use them to add crunch to a salad.
Served warm with butter, these flaky rolls are sure to please your guests.
Hush puppies are delectable little balls of fried, seasoned cornbread.
Author Eugenia Bone likes to make these fritters with fresh zucchini from her garden.
Simple and wholesome, these light, airy popovers make a wonderful complement to almost any meal.
The addition of raisins to this Irish classic adds a hint of sweetness to an otherwise hearty bread.
This is an adaptation of a Caribbean cook's generations-old family recipe.
Coarsely crumble this classic corn bread for use in stuffings.
A Christian specialty, these pancakes are often served with nonvegetarian curries such as Coriander Chicken.
These biscuits are simple, easy and delicious. The cast-iron pan adds great flavor and a certain down-home flare.
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.
These irresistable French "cheese puffs" are the perfect hors d' oeuvre.
With more and more impostors crowding the marketplace, we thought it crucial to develop our own authentic bagel recipe.
We were served these healthful but tasty muffins at the Ranch House Restaurant, where they are a brunch staple.