Typically made with day-old bread or breadsticks during the holidays, this northern Italian specialty comes out like a luscious casserole of melted cheese and bread.
Reddish orange saffron imparts a golden hue and a faintly spicy flavor to these buns.
Although these fluffy sweet-savory breakfast rolls are traditionally prepared with pork lard, most Philippine cooks nowadays use butter instead.
Topped with savory ingredients, these tiny bites are not only appeasing to the eye but delicious as well.
This kitschy cocktail food of the 30’ is back for the holidays.
Sweet mango chutney with a hint of curry adds an ethnic flavor to these dainty toasts.
This creamy blue cheese spread makes the perfect counterpoint to crisp toast.
This slightly sweet fruit-and-nut-studded bread is like a cross between biscotti and a dense, moist fruitcake.
Cream cheese helps make these rolls, which appeared in SAVEUR's Breakfast issue (October 2009), rich and moist. The dough may be prepared a day in advance and left to rise in the refrigerator overnight, ready for brunch in the morning. Here's an illustrated step-by-step guide on how to prepare the rolls. See the recipe »
The secret to success with this dish is the quality of its parts.
The key to ultrafluffy biscuits is to work the dough as little as possible.
This German dessert is a favorite staple at Christmas Eve gatherings in Berlin.
Some cooks age their Christmas pudding for up to a year. This recipe is much quicker but yields equally good results.
The recipe for these biscuits is based on one from Sunday Best Baking: Over a Century of Secrets from the White Lily Kitchen (Longstreet Press, 1998).
This recipe blends Asian, Middle Eastern, and Hungarian flavors into a wonderfully eclectic stuffing.
An easy to make appetizer of salty anchovies and melted mozzarella.
Served warm with butter, these flaky rolls are sure to please your guests.
This is our adaptation of an autumn dish that chef Eric Mann, of the Bear Cafe in New York's Hudson River valley, made for us.
Here is our adaptation of chef John Doherty's modern-day recipe from what is now the Waldorf-Astoria Hotel.