Feelgood Eats (1)
Light and fluffy, scones are traditional served warm with butter, clotted cream, or preserves.
These classic Italian fried sandwiches are traditionally made with cows' milk mozzarella.
This recipe is our version of one from legendary chef James Beard's Beard on Bread.
We discovered that rich, buttery, thick-sliced shokupan (Japanese white bread) makes perfect French toast.
This open-faced sandwich was originally served as a midnight snack at the famous Brown Hotel.
This recipe was given to us by the popular Parkway Bakery & Tavern in New Orleans.
This recipe blends Asian, Middle Eastern, and Hungarian flavors into a wonderfully eclectic stuffing.
At Barbuto, this simple vegetable dish is roasted in the restaurant's wood-burning oven, which gives it a slightly smoky flavor.
This is our adaptation of an autumnal side dish frequently used at Thanksgiving time.
This recipe is named after Myron Sikora, who baked 320 of these decadent rolls the day before Iowa's annual bike ride (RAGBRAI).
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).
Use leftover roast leg of lamb and gravy to make these meat patties.
Hearty and satisfying, this recipe is the perfect accompaniment to a savory roast.
A recipe in The Herbfarm Cookbook (Scribner, 2000) for lavender shortbread inspired this version of the classic cookie.
Coarsely crumble this classic corn bread for use in stuffings.
Stuffing recipes from the East and Pacific Northwest were found to have this special ingredient–oysters.
We find that fine bread crumbs (from San Francisco sourdough, if possible) make a more elegant stuffing than bread cubes do.
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.
Corn bread frquently shows up in stuffings, like this one, from the South.