Middle Eastern (3)
The quintesential Garifuna breakfast consists of yeasty coconut bread and a warming porridge made with cassava flour.
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.
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.
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.
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.
The recipe for this bread, sold as a market specialty in the south of France, comes from author Patricia Wells.
This gorgeous tart has it all—sweetness from the caramelized onions, earthiness from the goat cheese and a subtle saltiness from the anchovies.
Although these fluffy sweet-savory breakfast rolls are traditionally prepared with pork lard, most Philippine cooks nowadays use butter instead.
This slightly sweet fruit-and-nut-studded bread is like a cross between biscotti and a dense, moist fruitcake.
We’ve always been partial to traditional New England–style stuffing, particularly when it’s made with bread, smoky cured pork, and oysters.
This dense, savory meat loaf, usually a main course, is studded with sweet prunes.
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 »
We love modern renditions of old favorites, and Tom Colicchio's New York–based sandwich emporium has done just that with this recipe.
This is a favorite New England preparation for stuffed quahog clams.
For this method, we use a cast-iron skillet and a baking stone to replicate a tandoor oven.
Some cooks age their Christmas pudding for up to a year. This recipe is much quicker but yields equally good results.
This Provençal specialty is a cross between a brioche and a focaccia.
This gently spiced sandwich is a unique and tasty way to serve turkey.
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.
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.