37
results
Narrow Results
You've Selected:
Bread
Christmas
Saveur
Difficulty
Easy (27)
Medium (10)
Course
Bread (10)
Appetizers (9)
Breakfast/Brunch (9)
Dessert (7)
Main Course (4)
Cuisine
American (19)
Italian (6)
Scandinavian (3)
Other (2)
Southern/Soul Food (2)
Season
Winter (22)
Fall (13)
Spring (3)
Summer (2)
Technique
Bake (23)
Fry (3)
Poach (3)
Roast (3)
Saute (3)
Topic
Recipe (37)

Advertisement
11/30/2011
Soupe Crasse (Cheese and Bread Soup)
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.
Issue #134
12/13/2011
Saffron Buns
Reddish orange saffron imparts a golden hue and a faintly spicy flavor to these buns.
Issue #125
02/21/2013
Philippine-Style Brioche
Although these fluffy sweet-savory breakfast rolls are traditionally prepared with pork lard, most Philippine cooks nowadays use butter instead.
Issue #116
11/24/2008
Salami and Chopped Egg Canapés with Fines Herbes Butter
Topped with savory ingredients, these tiny bites are not only appeasing to the eye but delicious as well.
Issue #116
11/24/2008
Ham Spread and Olive Canapés
This kitschy cocktail food of the 30’ is back for the holidays.
Issue #116
11/24/2008
Canapés with Chutney Butter
Sweet mango chutney with a hint of curry adds an ethnic flavor to these dainty toasts.
Issue #116
11/12/2008
Roquefort and Walnut Canapés
This creamy blue cheese spread makes the perfect counterpoint to crisp toast.
Issue #116
11/10/2008
Pandolce Alto
This slightly sweet fruit-and-nut-studded bread is like a cross between biscotti and a dense, moist fruitcake.
Issue #116
11/23/2012
Cream Cheese Cinnamon Rolls
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 »
Issue #114
01/27/2012
Classic Eggs Benedict
The secret to success with this dish is the quality of its parts.
Issue #114
03/04/2010
Cornflake-Crusted Brioche French Toast
The recipe for this crunchy french toast is based on the one used at the Lafayette restaurant in the Hay-Adams hotel in Washington, D.C. Continue...
Issue #114
09/05/2008
Buttermilk Biscuits
The key to ultrafluffy biscuits is to work the dough as little as possible.
Issue #114
11/12/2007
Chilled Bread and Poppy Seed Pudding
This German dessert is a favorite staple at Christmas Eve gatherings in Berlin.
Issue #107
08/30/2007
Christmas Pudding with Custard Sauce
Some cooks age their Christmas pudding for up to a year. This recipe is much quicker but yields equally good results.
Issue #98
10/29/2007
Breakfast Biscuits
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).
Issue #80
03/01/2007
Multicultural Stuffing
This recipe blends Asian, Middle Eastern, and Hungarian flavors into a wonderfully eclectic stuffing.
Issue #79
11/16/2007
Little Toasts with Smoked Mozzarella and Anchovies
An easy to make appetizer of salty anchovies and melted mozzarella.
Issue #63
02/03/2009
Butterhorn Rolls
Served warm with butter, these flaky rolls are sure to please your guests.
Issue #62
09/13/2005
Pork Roast with Corn Bread-Apple Dressing
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.
Issue #62
10/30/2007
Eggs Benedict
Here is our adaptation of chef John Doherty's modern-day recipe from what is now the Waldorf-Astoria Hotel.
Issue #47
« Previous 1 2 Next »