Saveur.com - Authentic Recipes, Food, Drinks and Travel

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Narrow Results You've Selected: Bread Bake American Summer Remove all Source Saveur (8) Elizabeth's Edible Experience (1) PattyCake Baking Co. (1) Smitten Kitchen (1) Tartelette (1) Show all... The Ginger Cook (1) The Jew and the Carrot (1) The Noshery (1) Difficulty Easy (13) Course Bread (6) Breakfast/Brunch (4) Dessert (3) Side Dish (3) Main Course (2) Show all... Appetizers (1) Sandwich (1) Occasion Backyard BBQ (2) Christmas (2) Easter (2) Thanksgiving (1) Topic Recipe (15) 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 = "Season:Summer"; var omni_prop8 = "Main Ingredient:Bread,Technique:Bake,Cuisine:American,Season:Summer"; var omni_pageName="saveur:"+omni_prop12; 07/13/2012 Porchetta Sandwiches The portland food cart Lardo serves this succulent roast pork with hazelnut gremolata and lemon-caper aïoli on ciabatta buns accompanied with herb-strewn fries. Issue #148 05/22/2012 Ham Loaf A signature dish at the Hamline United Methodist Church's dining hall at the Minnesota State Fair, this rendition of meat loaf uses ground ham spiked with curry powder, ginger, and cloves, glazed with a sweet, vinegar-based sauce. Issue #148 05/15/2012 Rhubarb Pie A specialty in Iowa, this pie is made with fresh rhubarb when in season, although frozen will do when not in season. A large dollop of soft-serve ice cream finishes off this sweet-tart pie. Issue #147 03/20/2013 Crostini with Black-Eyed Peas, Radicchio, and Raisins The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors. Issue #119 09/05/2008 Buttermilk Biscuits The key to ultrafluffy biscuits is to work the dough as little as possible. Issue #114 05/08/2008 Boone Tavern’s Spoonbread This creamy-centered corn bread pudding rises like a soufflé. Issue #112 05/07/2008 Boone Tavern’s Yeasty Rolls This recipe was developed by Richard T. Hougen, who managed Boone Tavern in Berea, Kentucky, from 1940 to 1976. Issue #112 03/06/2007 Scalloped Tomatoes Here’s a delicious way to use fresh, juicy tomatoes from your garden or the local farmers’ market. Issue #29 09/09/2010 Apple Cider Challah Apple cider takes the place of water in this sweet challah recipe, which also features small bits of chopped dried apples. Continue... Does Not Apply Source: The Jew and the Carrot 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 09/11/2009 Toast Cups with Bacon and Eggs These little two-bite breakfast cups are an easy, fast, and delicious way to throw together breakfast for a large group. Whip up a batch for your next brunch or to serve for breakfast for overnight guests. Continue... Does Not Apply Source: The Noshery 08/28/2009 Handmade Soft Pretzels A basket of soft, chewy pretzels makes a great dinner roll substitute. Continue... Does Not Apply Source: The Ginger Cook 08/26/2009 Meyer Lemon Sorbet Baked Alaska This is not your grandma’s baked Alaska. Continue... Does Not Apply Source: Tartelette 08/22/2009 Cheddar Dill Scones Some savory baked goods can be too heavy for summertime, but the fresh dill in these cheddar and dill scones brightens their buttery appeal. Continue... Does Not Apply Source: PattyCake Baking Co. 08/11/2009 James Beard's Pound Cake James Beard’s fluffiest of pound cakes serves as the perfect vessel for any combination of fresh fruit. Continue... Does Not Apply Source: Smitten Kitchen