Smitten Kitchen (2)
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Middle Eastern (6)
The recipe for this bread, sold as a market specialty in the south of France, comes from author Patricia Wells.
This exceptionally moist quick bread is based on a recipe from Judy Mims, the mother of SAVEUR's assistant kitchen director, Ben Mims.
This cardamom-spiced bread is eaten with coffee or tea in Finland.
Evan Kleiman, the chef and owner of Angeli Caffe in Los Angeles, gave us this recipe for Italian flatbread, which she tops with 'nduja, a spreadable cured meat.
Although these fluffy sweet-savory breakfast rolls are traditionally prepared with pork lard, most Philippine cooks nowadays use butter instead.
This slightly sweet fruit-and-nut-studded bread is like a cross between biscotti and a dense, moist fruitcake.
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.
Injera, the spongy, crêpe-like sourdough flatbread usually made from tef, a hardy Ethiopian grain, can be easily replicated at home with all-purpose flour, yeast, and a nonstick skillet.
Here is our rendition of the intricately decorated loaves of bread eaten during the feast of St. Joseph.
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 Provençal specialty is a cross between a brioche and a focaccia.
These soft and tangy rolls are the best when they're eaten still warm and gooey.
These yeasty rolls live up to their name—they can keep in the refrigerator for up to a week.
This brioche is best when using the freshest, ripest berries possible.
This simple no-knead, one-rise bread is Myrtle Allen's version of one developed at the request of the British government during World War II.