|
144
results
|
||
|
Narrow Results
|
04/11/2013
The secret to making this pizza dough is to let it slowly rise in the refrigerator for 48 hours.
Issue #156
04/11/2013
This chewy flatbread can be grilled outdoors or oven-baked and finished in a grill pan.
Issue #156
04/15/2013
Baked and served in individual ramekins, this spicy seafood cornbread has a spoonably soft, luscious texture.
Issue #155
03/20/2013
Filled with melted cheese and topped with a runny egg, this flatbread is best eaten hot—tear off the crust and dunk it in the well of cheese and egg.
Issue #155
12/17/2012
This loaf cake recipe can be updated with the changing seasons: Substitute dates for mango when they aren't available.
Issue #153
10/05/2012
These burnished Gruyère pastry puffs, when steaming from the oven, exude the swoon-inducing scent of toasted cheese.
Issue #150
09/12/2012
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.
Issue #150
07/18/2012
This rosemary-scented chickpea-flour crêpe is a mainstay of southern French markets. Serve it as an appetizer, or with a salad for a light meal.
Issue #148
05/21/2012
Tart and tangy with apple cider and dried cranberries, this flavorful, naturally leavened white bread can also be made without those ingredients; simply substitute the same amount of water for the apple cider and omit the cranberries.
Issue #147
05/14/2012
Dark and deeply flavored from a rye sourdough starter that's made 10 days in advance, this earthy loaf is easily customizable depending on what seeds and grains you have on hand and want to add to the dough.
Issue #147
04/22/2012
Made 10 days in advance with a hearty whole spelt flour starter, this loaf has rich caramel undertones and a pleasant sourness. Top slices of this bread with creamy, funky cheeses and cured or smoked meats and fish.
Issue #147
03/27/2012
This simple sour cream cake is brightened by lemon zest and dotted with ripe apricot halves that cook down to intense tangy sweetness in the oven.
Issue #145
03/08/2012
This traditional Romanian sweet bread studded with rum-laced candied walnuts, makes a delicious dessert, breakfast bread, or teatime snack.
Issue #145
02/21/2012
Chewy and dark, this bread gets its acidic tang from buttermilk and molasses. A coffee can molds the loaf into its signature cylinder shape.
Issue #145
02/11/2012
Ciorbă (from the Turkish çorba) is the Romanian name for a soup that has been soured—in this case, with a generous shot of fresh lemon juice. Pork-and-rice meatballs bring savory flavor and substance to the paprika-spiced broth.
Issue #145
04/19/2013
These soft and chewy cousins of bagels are a stalwart of Polish bakeries, where their hole-less centers are filled with caramelized onions and poppy seeds.
Issue #142
10/31/2011
Fresh onions add cool spice to this simple parsley salad from Jeremiah Cooks (Stewart, Tabori and Chang, 2002) by Jeremiah Tower.
Issue #142
10/19/2011
These fluffy fried dumplings, served at the Wyndham Kingston Jamaica, are great alongside ackee and saltfish.
Issue #142
10/06/2011
These fluffy, brioche-like rolls are traditionally served on Jewish holidays, but they're perfect for any occasion.
Issue #141
09/23/2011
Onion gravy is a delicious match for this comforting dish of sausages baked in a Yorkshire pudding batter.
Issue #141
|
|
Customer Service
Subscriber Services
Advertise With Us
Newsletters
Popular Features
SAVEUR.com is part of the Bonnier Travel & Epicurean Group, a division of Bonnier Corporation.
Copyright © 2013 SAVEUR. All rights reserved. Reproduction in whole or in part without permission is prohibited.
