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03/19/2013
Acharuli Khachapuri (Cheese and Egg Bread)
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
09/12/2012
Lemon Poppy Seed Muffins
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
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
04/18/2013
Onion and Poppy Seed Bialys
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
10/19/2011
Johnnycakes
These fluffy fried dumplings, served at the Wyndham Kingston Jamaica, are great alongside ackee and saltfish.
Issue #142
10/06/2011
Challot (Challah Knots)
These fluffy, brioche-like rolls are traditionally served on Jewish holidays, but they're perfect for any occasion.
Issue #141
03/07/2012
Pita Bread
This recipe for these light and fluffy pitas are courtesy of Molyvos Restaurant in New York City.
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