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Narrow Results You've Selected: Easy Main Course Bread Remove all Source Saveur (44) Chaos in the Kitchen (1) Chow (1) Elizabeth's Edible Experience (1) Food Blogga (1) Show all... Food Network (1) Food.People.Want (1) Local Nourishment (1) Not Without Salt (1) One Perfect Bite (1) Proud Italian Cook (1) Spinach Tiger (1) Sport Fishing (1) The Good Mood Food Blog (1) The Wednesday Chef (1) Use Real Butter (1) Cuisine American (29) Italian (7) Mexican (5) Greek (3) Middle Eastern (3) Show all... Central/South American (2) Kid-Friendly (2) Other (2) Southwestern (2) Australia/New Zealand (1) Cajun/Creole (1) Caribbean (1) Classic (1) Jewish (1) Mediterranean (1) Southern/Soul Food (1) Vegetarian (1) Season Winter (18) Summer (14) Fall (11) Spring (7) Occasion Backyard BBQ (5) Thanksgiving (2) Christmas (1) Easter (1) Technique Bake (23) Fry (12) Saute (12) Broil (5) Grill/Barbecue (5) Show all... Roast (3) Marinate (2) Stew (2) Chill (1) Topic Recipe (59) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Bread"; var omni_prop8 = "Difficulty:Easy,Course:Main Course,Main Ingredient:Bread"; var omni_pageName="saveur:"+omni_prop12; 01/17/2013 Marion Cunningham's Yeast-Raised Waffles A last-minute addition of baking soda to the batter makes these classic waffles especially airy and crisp. Issue #153 11/06/2012 Sweet and Sour Potted Meatballs The recipe for these potted meatballs is adapted from Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited (Ten Speed Press, 2008). Issue #151 11/02/2011 Onion and Bacon Tart The custardy batter for dish, a cousin of Yorkshire pudding, puffs like an enormous popover in the oven. Issue #142 10/30/2011 Six-Onion Pizza This sweet and savory pizza, adapted from a recipe by Michael Leviton, chef and co-owner of Area Four in Cambridge, Massachussetts, showcases the flavor of six kinds of onion. Issue #142 09/13/2011 Pizza Margherita The recipe for this classic pie will work in home ovens; it's our adaptation of a recipe from chef Tony Gemignani, owner of Tony's Pizza Napoletana in San Francisco. Issue #135 11/17/2010 Fondue au Crémant (Fondue with Sparkling Wine) This recipe is based on one from La Buvette des Bains restaurant in Geneva, Switzerland. Issue #134 09/13/2010 Lahmacun (Flat Bread with Lamb and Tomatoes) Bake these Turkish spiced lamb and tomato flat breads on a heated pizza stone in the oven so that the crust and topping cook evenly. Issue #132 09/13/2012 Four-Cheese Macaroni and Cheese The secret to this ultracreamy macaroni and cheese? A little Velveeta mixed in with the other cheeses. Issue #129 04/19/2010 Egg-and-Spinach-Stuffed Meat Loaf Our May 2010 issue is full of classic comfort foods like this delicious meat loaf. We based this recipe on one in Lobel’s Meat Bible by Stanley, Evan, Mark, and David Lobel (Chronicle Books, 2009). Continue... Issue #129 04/04/2010 Artisanal Macaroni and Cheese Chef Terrance Brennan of the Manhattan restaurant Artisanal uses penne instead of the standard elbow macaroni for his take on the dish, which is topped with a crisp panko–Parmesan crust. Issue #129 04/30/2013 Masa Cakes with Spicy Slaw (Pupusas con Curtido) These stuffed corn-masa cakes are the national dish of El Salvador. Continue... Issue #127 01/27/2010 Falafel with Tahini The seasoned chickpea mixture for this falafel should have a coarse texture. This will ensure a crisp shell and a moist interior. Continue... Issue #124 10/13/2009 Jerusalem Mixed Grill A pita sandwich of griddled spiced meats and onions, this is one of Jerusalem’s most beloved street foods. Issue #124 07/01/2010 Pimento Cheese Burger Pimento cheese is a popular burger topping in and around Columbia, South Carolina. The cheese gives so much flavor to the burger that you won't need ketchup. Continue... Issue #122 04/22/2010 Sid’s Onion Burger For these addictively tasty burgers, ground beef is pressed onto the griddle with paper-thin slices of onion and seared until crisp around the edges. Continue... Issue #122 04/07/2010 Patty Melt Some say that the patty melt — a griddled sandwich of ground beef, caramelized onions, cheese, and rye bread — isn't technically a burger, because it has no bun. We love it just the same. Issue #122 07/13/2009 Cuban Hamburger You can find variations on this delicious burger, which consists of ground beef and spicy chorizo topped with crunchy fried potatoes, in Cuban-American communities all over Miami. Issue #122 07/13/2009 ‘21’ Club Hamburger John Greeley, the chef at the ‘21’ Club in New York City, grinds beef chuck and beef round with a couple of tablespoons of duck fat to make this tasty burger. Issue #122 07/13/2009 Aussie Burger Over-the-top burgers like this one—topped with a fried egg, pickled beets, and pineapple rings—are popular in Australia. Issue #122 07/13/2009 Rossini Burger This burger, created by the chef Hubert Keller, is an adaptation of the French dish known as tournedos rossini: filet mignon with foie gras and truffles. Issue #122 « Previous 1 2 3 Next »