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Narrow Results You've Selected: Recipe Bread Saveur Summer Remove all Difficulty Easy (15) Medium (6) Main Ingredient Bread (10) Cheese (4) Eggs (4) Vegetables (4) Fruit (3) Show all... Nuts (2) Fish (1) Cuisine American (10) Southern/Soul Food (4) Eastern European/Russian (2) French (2) Indian (2) Show all... Vegan (2) Vegetarian (2) Australia/New Zealand (1) Gluten-Free (1) Mediterranean (1) Occasion Christmas (2) Thanksgiving (1) Technique Bake (16) Fry (4) Broil (1) Grill/Barbecue (1) Slow Cook (1) 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 = "Topic:Recipe,Course:Bread,Source:Saveur,Season:Summer"; var omni_pageName="saveur:"+omni_prop12; 07/18/2012 Socca (Chickpea-Flour Crêpes) 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. Issue #148 03/08/2012 Chec Cu Nucă (Romanian Walnut Panettone) This traditional Romanian sweet bread studded with rum-laced candied walnuts, makes a delicious dessert, breakfast bread, or teatime snack. Issue #145 10/31/2011 Parsley and Onion Salad Fresh onions add cool spice to this simple parsley salad from Jeremiah Cooks (Stewart, Tabori and Chang, 2002) by Jeremiah Tower. Issue #142 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 04/17/2008 Randy Evans's Corn Bread This corn bread is best eaten with Southern peas and slices of fresh tomato and sweet onion. Issue #111 03/18/2008 Pirozhki There are as many recipes for these delicious, bite-size savory pastries as there are Russian cooks. Issue #110 08/23/2007 Helen's Corn Cakes These corn cakes are a delicious alternative to corn bread. Issue #105 05/07/2007 Tandoori Flat Bread For this method, we use a cast-iron skillet and a baking stone to replicate a tandoor oven. Issue #102 04/02/2007 Chive and Cheddar Biscuits Sharp cheddar cheese is a good foil for the chives in these biscuits. Issue #101 01/25/2008 Blueberry Brioche This brioche is best when using the freshest, ripest berries possible. Issue #93 05/09/2007 Cheese Popovers These light, oversized, beautifully puffed-up popovers put buttered rolls to shame. Issue #90 05/12/2004 Zucchini Fritters Author Eugenia Bone likes to make these fritters with fresh zucchini from her garden. Issue #53 11/08/2007 Rice-Flour Pancakes A Christian specialty, these pancakes are often served with nonvegetarian curries such as Coriander Chicken. Issue #45 03/27/2008 Lola Mae's Biscuits These biscuits are simple, easy and delicious. The cast-iron pan adds great flavor and a certain down-home flare. Issue #42 10/09/2000 Pissaladière 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. Issue #32 10/30/2007 Atomic Muffins We were served these healthful but tasty muffins at the Ranch House Restaurant, where they are a brunch staple. Issue #26 05/09/2007 Cheddar Cheese Biscuits Use extra-sharp cheddar for these buttery little biscuits. Issue #16 05/09/2007 Scallion–Cheddar Cheese Biscuits This variation of our Cheddar Cheese Biscuits uses scallions to add just the right nip of flavor. Issue #16 « Previous 1 2 Next »