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Narrow Results You've Selected: Bread Fall Easy Remove all Source Saveur (65) Appetite for China (1) Apple Pie, Patis, and Pate (1) Elizabeth's Edible Experience (1) Feelgood Eats (1) Show all... Food Network (1) Happy Love Strawberry (1) Hot Off the Garlic Press (1) Local Lemons (1) Local Nourishment (1) Orangette (1) PattyCake Baking Co. (1) Smitten Kitchen (1) Splendid Table (1) Tartelette (1) The Ginger Cook (1) The Good Mood Food Blog (1) The Jew and the Carrot (1) The Noshery (1) Wasabimon (1) Course Side Dish (21) Breakfast/Brunch (13) Appetizers (12) Dessert (12) Bread (11) Show all... Main Course (11) Sandwich (10) Soups & Stews (3) Salad (1) Cuisine American (40) Italian (13) English/Scottish (6) Vegetarian (6) Southern/Soul Food (5) Show all... Classic (3) French (3) Quick & Easy (3) Australia/New Zealand (2) Kid-Friendly (2) Kosher (2) Mediterranean (2) Mexican (2) Moroccan (2) Other (2) Simple (2) Cajun/Creole (1) Chinese (1) Eastern European/Russian (1) Gluten-Free (1) Greek (1) Healthy (1) Irish (1) Jewish (1) Scandinavian (1) Occasion Thanksgiving (19) Christmas (11) Cocktail Party (4) Easter (4) Birthday (1) Technique Bake (53) Saute (11) Fry (10) Roast (6) Broil (4) Show all... Chill (4) No Cook (3) Grill/Barbecue (2) Freeze (1) Marinate (1) Slow Cook (1) Stew (1) Topic Recipe (84) 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 = "Difficulty:Easy"; var omni_prop8 = "Main Ingredient:Bread,Season:Fall,Difficulty:Easy"; var omni_pageName="saveur:"+omni_prop12; 10/29/2007 Scones Light and fluffy, scones are traditional served warm with butter, clotted cream, or preserves. Issue #84 10/24/2007 Fried Mozzarella Sandwiches These classic Italian fried sandwiches are traditionally made with cows' milk mozzarella. Issue #83 03/18/2007 Cheese Bread This recipe is our version of one from legendary chef James Beard's Beard on Bread. Issue #83 10/29/2007 French Toast We discovered that rich, buttery, thick-sliced shokupan (Japanese white bread) makes perfect French toast. Issue #81 10/24/2007 Hot Brown This open-faced sandwich was originally served as a midnight snack at the famous Brown Hotel. Issue #81 10/10/2005 Oyster Po'boy This recipe was given to us by the popular Parkway Bakery & Tavern in New Orleans. Issue #81 03/01/2007 Multicultural Stuffing This recipe blends Asian, Middle Eastern, and Hungarian flavors into a wonderfully eclectic stuffing. Issue #79 12/15/2005 Roasted Cauliflower with Black Olives and Bread Crumbs At Barbuto, this simple vegetable dish is roasted in the restaurant's wood-burning oven, which gives it a slightly smoky flavor. Issue #78 10/29/2007 Sauteed Brussels Sprouts with Bread Crumbs This is our adaptation of an autumnal side dish frequently used at Thanksgiving time. Issue #70 01/28/2008 Cinna-Myron Caramel Rolls This recipe is named after Myron Sikora, who baked 320 of these decadent rolls the day before Iowa's annual bike ride (RAGBRAI). Issue #67 03/10/2010 Breakfast Bread Bread is a staple of the Irish table; to do this recipe justice, use high-quality flour and top it with dense Irish butter. Continue... Issue #65 04/05/2007 Trifle Belle Hélène This recipe appeared with Margo True's article "Trifling Matters" (November 2002), in which it was described as the favorite trifle of Alan Davidson, the late author of The Oxford Companion to Food (Oxford University Press, 1999). Issue #62 08/23/2005 Lamb Rissoles Use leftover roast leg of lamb and gravy to make these meat patties. Issue #57 10/24/2007 Roasted Squash with Sage Bread Crumbs Hearty and satisfying, this recipe is the perfect accompaniment to a savory roast. Issue #54 01/22/2008 Rosemary Shortbread A recipe in The Herbfarm Cookbook (Scribner, 2000) for lavender shortbread inspired this version of the classic cookie. Issue #49 11/19/2007 Southern Corn Bread Coarsely crumble this classic corn bread for use in stuffings. Issue #46 11/19/2007 Oyster Stuffing Stuffing recipes from the East and Pacific Northwest were found to have this special ingredient–oysters. Issue #46 11/19/2007 Sourdough–Sage Stuffing We find that fine bread crumbs (from San Francisco sourdough, if possible) make a more elegant stuffing than bread cubes do. Issue #46 11/19/2007 Chestnut Stuffing Chestnuts "roasting on an open fire" (or on wintry street corners) are emblematic of the holidays, making them the perfect addition to your Thanksgiving stuffing. Issue #46 11/19/2007 Corn Bread–Sausage Stuffing Corn bread frquently shows up in stuffings, like this one, from the South. Issue #46 « Previous 1 2 3 4 5 Next »