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03/19/2013
Filled with melted cheese and topped with a runny egg, this flatbread is best eaten hot—tear off the crust and dunk it in the well of cheese and egg.
Issue #155
10/08/2012
Salmorejo, gazpacho's richer, deeper, Spanish cousin is a cool, creamy tomato soup that transcends seasonality.
Issue #150
09/12/2012
The nutty flavor of poppy seeds is complemented by a generous hit of fresh lemon zest in this quintessential muffin recipe. Store oil-rich poppy seeds in the freezer or refrigerator to keep fresh.
Issue #150
07/18/2012
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
04/18/2013
These soft and chewy cousins of bagels are a stalwart of Polish bakeries, where their hole-less centers are filled with caramelized onions and poppy seeds.
Issue #142
10/30/2011
This sweet and savory pizza, adapted from a recipe by Michael Leviton, chef and co-owner of Area Four in Cambridge, Massachussetts, showcases the flavor of six kinds of onion.
Issue #142
10/19/2011
These fluffy fried dumplings, served at the Wyndham Kingston Jamaica, are great alongside ackee and saltfish.
Issue #142
10/19/2011
Instead of plain dinner rolls, we like to serve these fluffy biscuits, fragrant with rosemary and thyme.
Issue #142
10/06/2011
These fluffy, brioche-like rolls are traditionally served on Jewish holidays, but they're perfect for any occasion.
Issue #141
02/25/2013
A staple of Mumbai street stalls, these aromatic fried potato-fritter sandwiches are slathered with coriander and tamarind chutneys and served on a buttered, toasted roll.
Issue #137
07/24/2012
In her book Lidia's Italian Table (William Morrow, 1998), Lidia Bastianich recommends making this rustic Italian salad with toasted country bread and ripe tomatoes.
Issue #130
10/25/2011
This recipe proves that the flesh isn't just for pies but makes a delicious soup as well.
Issue #30
07/31/2012
Cool, vaguely acidic, and faintly sweet, gazpacho is the definitive Andalusian dish.
Issue #7
04/10/2013
Roasted garlic adds surprising depth of flavor to this crisp and creamy, sweet and savory crostini.
Does Not Apply
12/11/2012
Piquant Stilton replaces the more traditional cheddar in this bite-sized twist on the classic British dish.
Does Not Apply
10/03/2012
There's no need for meat in this hearty, multi-course vegetarian menu featuring the best of fall's bounty.
Does Not Apply
09/08/2012
The New York City restaurant Penelope serves a cult-favorite sandwich called the John Oliver: fresh goat cheese and a generous serving of kalamata olive tapenade together on (yes, really) toasted cranberry walnut bread. It's an uncanny pairing: sweet, nutty, briny, and creamy all at once.
Does Not Apply
09/08/2012
A dollop of ricotta on earthy-sweet oat bread is delicious; add a drizzle of sourwood honey and it's elevated to the exquisite.
Does Not Apply
09/08/2012
Dense rye bread is the perfect base for a generous smear of not-too-spicy whole-grain mustard topped with thin slices of a sharp cheddar.
Does Not Apply
09/08/2012
This combination is autumn on a slice of bread: sourdough spread with rich apple butter, topped with slices of mild smoked gouda and a sprinkle of flaky sea salt.
Does Not Apply
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