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10/15/2012
The quintesential Garifuna breakfast consists of yeasty coconut bread and a warming porridge made with cassava flour.
Issue #151
05/21/2012
Tart and tangy with apple cider and dried cranberries, this flavorful, naturally leavened white bread can also be made without those ingredients; simply substitute the same amount of water for the apple cider and omit the cranberries.
Issue #147
05/14/2012
Dark and deeply flavored from a rye sourdough starter that's made 10 days in advance, this earthy loaf is easily customizable depending on what seeds and grains you have on hand and want to add to the dough.
Issue #147
04/21/2012
Made 10 days in advance with a hearty whole spelt flour starter, this loaf has rich caramel undertones and a pleasant sourness. Top slices of this bread with creamy, funky cheeses and cured or smoked meats and fish.
Issue #147
07/13/2010
In Greece, these flat breads are traditionally cooked on a hearthstone set over hot coals (a cast-iron skillet on the stove works well, too) and served with tomato sauce or sautéed zucchini and feta.
Issue #131
05/25/2010
The recipe for this bread, sold as a market specialty in the south of France, comes from author Patricia Wells.
Issue #130
01/05/2009
This gorgeous tart has it all—sweetness from the caramelized onions, earthiness from the goat cheese and a subtle saltiness from the anchovies.
Issue #117
02/21/2013
Although these fluffy sweet-savory breakfast rolls are traditionally prepared with pork lard, most Philippine cooks nowadays use butter instead.
Issue #116
11/10/2008
This slightly sweet fruit-and-nut-studded bread is like a cross between biscotti and a dense, moist fruitcake.
Issue #116
10/10/2008
We’ve always been partial to traditional New England–style stuffing, particularly when it’s made with bread, smoky cured pork, and oysters.
Issue #115
10/10/2008
This dense, savory meat loaf, usually a main course, is studded with sweet prunes.
Issue #115
11/23/2012
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
12/19/2007
We love modern renditions of old favorites, and Tom Colicchio's New York–based sandwich emporium has done just that with this recipe.
Issue #108
05/07/2007
For this method, we use a cast-iron skillet and a baking stone to replicate a tandoor oven.
Issue #102
08/30/2007
Some cooks age their Christmas pudding for up to a year. This recipe is much quicker but yields equally good results.
Issue #98
08/29/2007
This Provençal specialty is a cross between a brioche and a focaccia.
Issue #98
09/04/2007
This gently spiced sandwich is a unique and tasty way to serve turkey.
Issue #97
03/11/2007
This simple no-knead, one-rise bread is Myrtle Allen's version of one developed at the request of the British government during World War II.
Issue #91
03/11/2007
This ingenious recipe—invented for an Irish college student with limited resources and experience—can be made with little more than, yes, a pint glass.
Issue #91
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