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This traditional Romanian sweet bread studded with rum-laced candied walnuts, makes a delicious dessert, breakfast bread, or teatime snack.
The custardy batter for dish, a cousin of Yorkshire pudding, puffs like an enormous popover in the oven.
These fluffy, brioche-like rolls are traditionally served on Jewish holidays, but they're perfect for any occasion.
Reddish orange saffron imparts a golden hue and a faintly spicy flavor to these buns.
This stuffing gets its sweet-spicy flavor from chiles, fennel, prunes, and cumin.
The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
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 »
The key to ultrafluffy biscuits is to work the dough as little as possible.
This recipe was developed by Richard T. Hougen, who managed Boone Tavern in Berea, Kentucky, from 1940 to 1976.
Here is our rendition of the intricately decorated loaves of bread eaten during the feast of St. Joseph.
Nutmeg and savory—two seasonings commonly found in 19th-century stuffing recipes—add subtly sweet and herbal notes to this dish.
Sharp cheddar cheese is a good foil for the chives in these biscuits.
Some cooks age their Christmas pudding for up to a year. This recipe is much quicker but yields equally good results.
This is an updated version of the great American casserole.
These soft and tangy rolls are the best when they're eaten still warm and gooey.
A popular pastry among locals in the village port of Newlyn, located on the southwestern tip of England.
This deep dish pizza pie is filled with five kinds of cheese, an abundance of eggs, and a miniature deli of cold cuts.
If you can, use pan drippings left from roasting a piece of beef to flavor the gravy for these rich, luscious pot pies.