Saveur.com - Authentic Recipes, Food, Drinks and Travel

120 results
Narrow Results You've Selected: Bread Bake American Remove all Source Saveur (83) Smitten Kitchen (3) The Wednesday Chef (2) A Cookie a Day (1) Baking Bites (1) Show all... Cooking Books (1) Dine and Dish (1) Elizabeth's Edible Experience (1) Epicurious (1) Food Network (1) Gourmet (1) Happy Love Strawberry (1) Jane Spice (1) Local Nourishment (1) Los Angeles Times (1) Mon Appetit (1) My Last Bite (1) My Recipes (1) New York Times (1) Not Without Salt (1) Orangette (1) PattyCake Baking Co. (1) Pinch My Salt (1) Recipe Zaar (1) Serious Eats (1) Tartelette (1) The Ginger Cook (1) The Jew and the Carrot (1) The Kitchen Sink Recipes (1) The Noshery (1) The Pioneer Woman (1) Trini Gourmet (1) Use Real Butter (1) goodLife {eats} (1) jasonandshawnda.com (1) Difficulty Easy (87) Medium (16) Hard (2) Course Bread (31) Side Dish (27) Breakfast/Brunch (26) Dessert (19) Main Course (18) Show all... Appetizers (13) Sandwich (8) Salad (3) Soups & Stews (2) Condiments and Sauces (1) Season Fall (39) Winter (39) Summer (15) Spring (14) Occasion Thanksgiving (23) Christmas (13) Easter (9) Backyard BBQ (5) Birthday (1) Show all... Cocktail Party (1) Topic Recipe (120) 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 = "Cuisine:American"; var omni_prop8 = "Main Ingredient:Bread,Technique:Bake,Cuisine:American"; var omni_pageName="saveur:"+omni_prop12; 02/01/2011 Mom's Banana Bread This exceptionally moist quick bread is based on a recipe from Judy Mims, the mother of SAVEUR's assistant kitchen director, Ben Mims. Issue #129 04/19/2010 Egg-and-Spinach-Stuffed Meat Loaf Our May 2010 issue is full of classic comfort foods like this delicious meat loaf. We based this recipe on one in Lobel’s Meat Bible by Stanley, Evan, Mark, and David Lobel (Chronicle Books, 2009). Continue... Issue #129 04/04/2010 Artisanal Macaroni and Cheese Chef Terrance Brennan of the Manhattan restaurant Artisanal uses penne instead of the standard elbow macaroni for his take on the dish, which is topped with a crisp panko–Parmesan crust. Issue #129 01/14/2010 Tuna Melt Canapés Curry powder, raisins, and chutney pair nicely with cheddar cheese in this dressed-up tuna melt. Continue... Issue #126 01/08/2010 Buttermilk Cluster These soft dinner rolls are based on a popular recipe on the baking website TheFreshLoaf.com. Continue... Issue #126 12/30/2009 Country Ham Biscuits This recipe, which appeared in Executive Editor Dana Bowen’s feature "The Wonders of Ham" (December 2009), comes from the Old Chickahominy House in Williamsburg, Virginia. Unlike most Southern biscuits, these are rolled thin to allow the flavor of the country ham to shine. Issue #125 07/13/2009 Homemade Sesame Seed Buns These soft rolls are great all-purpose burger buns. Issue #122 07/13/2009 Rossini Burger This burger, created by the chef Hubert Keller, is an adaptation of the French dish known as tournedos rossini: filet mignon with foie gras and truffles. Issue #122 05/27/2009 Jalapeño Corn Bread Skillet-cooked corn bread is a popular vaquero (Mexican cowboy) side dish. Issue #121 03/19/2013 Crostini with Black-Eyed Peas, Radicchio, and Raisins The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors. Issue #119 01/05/2009 Onion Tart with Goat Cheese This gorgeous tart has it all—sweetness from the caramelized onions, earthiness from the goat cheese and a subtle saltiness from the anchovies. Issue #117 11/24/2008 Canapés with Chutney Butter Sweet mango chutney with a hint of curry adds an ethnic flavor to these dainty toasts. Issue #116 10/10/2008 Oyster Stuffing We’ve always been partial to traditional New England–style stuffing, particularly when it’s made with bread, smoky cured pork, and oysters. Issue #115 11/23/2012 Cream Cheese Cinnamon Rolls 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 » Issue #114 09/05/2008 Buttermilk Biscuits The key to ultrafluffy biscuits is to work the dough as little as possible. Issue #114 07/21/2008 Spiced Apple Strudel This easy-to-assemble strudel from author Eugenia Bone makes use of preserved spiced apples and store-bought phyllo dough. Issue #113 05/08/2008 Boone Tavern’s Spoonbread This creamy-centered corn bread pudding rises like a soufflé. Issue #112 05/07/2008 Boone Tavern’s Yeasty Rolls This recipe was developed by Richard T. Hougen, who managed Boone Tavern in Berea, Kentucky, from 1940 to 1976. Issue #112 12/19/2007 Chicken Salad, Walnuts, Roasted Tomatoes, Pickled Red Onions, and Frisée on Multigrain Bread We love modern renditions of old favorites, and Tom Colicchio's New York–based sandwich emporium has done just that with this recipe. Issue #108 10/02/2007 Classic Stuffing Nutmeg and savory—two seasonings commonly found in 19th-century stuffing recipes—add subtly sweet and herbal notes to this dish. Issue #106 « Previous 1 2 3 4 5 . . .6 Next »