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Narrow Results You've Selected: Bread Bake Main Course Easy Remove all Source Saveur (12) Elizabeth's Edible Experience (1) Food Network (1) Food.People.Want (1) Local Nourishment (1) Show all... Not Without Salt (1) One Perfect Bite (1) Proud Italian Cook (1) Spinach Tiger (1) The Good Mood Food Blog (1) The Wednesday Chef (1) Use Real Butter (1) Cuisine American (13) Italian (5) Southwestern (2) Central/South American (1) Greek (1) Show all... Kid-Friendly (1) Mediterranean (1) Mexican (1) Middle Eastern (1) Other (1) Vegetarian (1) Season Fall (7) Winter (7) Spring (2) Summer (2) Occasion Backyard BBQ (2) Topic Recipe (23) 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 = "Difficulty:Easy"; var omni_prop8 = "Main Ingredient:Bread,Technique:Bake,Course:Main Course,Difficulty:Easy"; var omni_pageName="saveur:"+omni_prop12; 11/03/2011 Onion and Bacon Tart The custardy batter for dish, a cousin of Yorkshire pudding, puffs like an enormous popover in the oven. Issue #142 10/31/2011 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 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 04/20/2010 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 04/05/2010 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 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 01/07/2010 Pasta with Fried Peppers and Bread Crumbs The secret to making this hearty Basilicatan specialty is to fry the dried peppers to a delicate crisp. Continue... Issue #120 08/30/2007 Tuna–Noodle Casserole This is an updated version of the great American casserole. Issue #98 01/28/2008 Pizza Rustica This deep dish pizza pie is filled with five kinds of cheese, an abundance of eggs, and a miniature deli of cold cuts. Issue #92 09/08/2010 Turkey Meat Loaf with Red Currant Jelly and Chili Sauce Use Real Butter livens up a classic by combining red currant jelly and chili sauce, taking this turkey meat loaf from simple to scrumptious. Continue... Does Not Apply Source: Use Real Butter 07/18/2010 Thin-Crust Pizza with Candy Onions So-called candy onions are purple in color, sweet in taste, and make the perfect topping for this thin-crust pizza from Spinach Tiger. Continue... Does Not Apply Source: Spinach Tiger 05/19/2010 Greek-Style Flatbread Pizza This quick and easy recipe from One Perfect Bite is light and flavorful, perfect for spring and those of us on the go. Continue... Does Not Apply Source: One Perfect Bite 12/15/2009 Blue Hubbard Squash Casserole Blue Hubbard squash takes on a wonderful flavor when baked, and can be used in place of sweet potatoes in various recipes. Try this varietal in this casserole recipe, where the squash is paired with creamy mozzarella cheese and seasoned with garlic and thyme. Does Not Apply Source: Local Nourishment 12/12/2009 Red Chile Beef Tostadas Chopped skirt steak and chorizo are browned together and served with smoky, spicy black beans over crispy fried tortillas for a game-day dinner with flair. Continue... Does Not Apply Source: Food.People.Want 11/24/2009 Greek Nachos This is what you get when you mix the concept of nachos with the ingredients of a Greek salad. It may be atypical, but we guarantee it’s far better in taste than mass-market tortilla chips and orange-colored “cheese flavored” sauce. Does Not Apply Source: Not Without Salt 10/29/2009 Shrimp Aragonate Top shrimp with a mixture of bread crumbs, parsley, and garlic for an simple and quick appetizer or entrée. After baking, the breadcrumbs become extra crispy, making for a delicious contrast to the tender shrimp. Does Not Apply Source: Proud Italian Cook 09/16/2009 Crawfish and Andouille French Bread Pizzas Classic New Orleans ingredients served up on French bread: it's a combination appealing to adults and children alike. Continue... Does Not Apply Source: Elizabeth's Edible Experience « Previous 1 2 Next »