This rosemary-scented chickpea-flour crêpe is a mainstay of southern French markets. Serve it as an appetizer, or with a salad for a light meal.
This traditional Romanian sweet bread studded with rum-laced candied walnuts, makes a delicious dessert, breakfast bread, or teatime snack.
Fresh onions add cool spice to this simple parsley salad from Jeremiah Cooks (Stewart, Tabori and Chang, 2002) by Jeremiah Tower.
The key to ultrafluffy biscuits is to work the dough as little as possible.
This creamy-centered corn bread pudding rises like a soufflé.
This recipe was developed by Richard T. Hougen, who managed Boone Tavern in Berea, Kentucky, from 1940 to 1976.
This corn bread is best eaten with Southern peas and slices of fresh tomato and sweet onion.
There are as many recipes for these delicious, bite-size savory pastries as there are Russian cooks.
These corn cakes are a delicious alternative to corn bread.
For this method, we use a cast-iron skillet and a baking stone to replicate a tandoor oven.
Sharp cheddar cheese is a good foil for the chives in these biscuits.
This brioche is best when using the freshest, ripest berries possible.
These light, oversized, beautifully puffed-up popovers put buttered rolls to shame.
Author Eugenia Bone likes to make these fritters with fresh zucchini from her garden.
A Christian specialty, these pancakes are often served with nonvegetarian curries such as Coriander Chicken.
These biscuits are simple, easy and delicious. The cast-iron pan adds great flavor and a certain down-home flare.
According to Jacques Médecin, former mayor of Nice and an authority on its cuisine, the layer of onions on a pissaladière should be half as thick as the crust.
We were served these healthful but tasty muffins at the Ranch House Restaurant, where they are a brunch staple.
Use extra-sharp cheddar for these buttery little biscuits.
This variation of our Cheddar Cheese Biscuits uses scallions to add just the right nip of flavor.