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This loaf cake recipe can be updated with the changing seasons: Substitute dates for mango when they aren't available.
The nutty flavor of poppy seeds is complemented by a generous hit of fresh lemon zest in this quintessential muffin recipe. Store oil-rich poppy seeds in the freezer or refrigerator to keep fresh.
Chewy and dark, this bread gets its acidic tang from buttermilk and molasses. A coffee can molds the loaf into its signature cylinder shape.
Fresh onions add cool spice to this simple parsley salad from Jeremiah Cooks (Stewart, Tabori and Chang, 2002) by Jeremiah Tower.
This exceptionally moist quick bread is based on a recipe from Judy Mims, the mother of SAVEUR's assistant kitchen director, Ben Mims.
The key to ultrafluffy biscuits is to work the dough as little as possible.
This creamy-centered corn bread pudding rises like a soufflé.
This recipe was developed by Richard T. Hougen, who managed Boone Tavern in Berea, Kentucky, from 1940 to 1976.
These corn cakes are a delicious alternative to corn bread.
These yeasty rolls live up to their name—they can keep in the refrigerator for up to a week.
This recipe is our version of one from legendary chef James Beard's Beard on Bread.
These crisp, nutty crackers are easy to make, and they're delicious to boot.
Sprinkle these dainty croutons over a hearty soup, or use them to add crunch to a salad.
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.
Coarsely crumble this classic corn bread for use in stuffings.
We were served these healthful but tasty muffins at the Ranch House Restaurant, where they are a brunch staple.
This is a slightly altered version of the “official” Oak Grove corn stick recipe we found at Manhattan’s Union Square Greenmarket.
From the Hicks’s kitchen in Helvetia, West Virginia, this corn bread is as rustic as it gets.