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If you can, use pan drippings left from roasting a piece of beef to flavor the gravy for these rich, luscious pot pies.
This is a Kentuckian version of the Thanksgiving staple.
This dessert is a traditional Mexican Lenten feast food, and many variations on it exist. Rosaura Guerrero's trick was to infuse the customary sweet syrup with both cilantro and scallions.
While visiting Hotel Aying, we were served these rolls, made by the local Katzmaier bakery, for breakfast.
Served warm with butter, these flaky rolls are sure to please your guests.
This recipe, from Claudia Roden's The Book of Jewish Food, can be used for loaves of various shapes, including the rounded ones baked for the Jewish New Year, which symbolize the cycle of life.
This paklava-like pastry may be curved into a circle before baking, then filled with more nuts in the center, for a variation called glore.
This Cajun inspired dessert is swimming in a scrumptious praline sauce.
The sugary vanilla butter used on the bread and in the center of the apples in this recipe is also a delicious spread for pancakes and French toast—so make a little extra while you're at it.
A crown roast of pork with stuffing mounded in the middle is a dramatic presentation piece—and very easy to carve.
This braided bread is traditionally perfumed with the essence of makhlépi, the seeds of Mediterranean wild cherries.
The recipe for this sweet bread came from Sweden (via Finland) to New Jersey in the 19th century.
This boldly flavored bread is a great use for not-too-sweet strawberries, which caramelize and intensify in flavor while cooking.
Does Not Apply
Life's a Feast pays homage to her adopted town of Nantes, France, with this recipe for a local specialty bread. The dough is perfumed with orange flower water and baked in the shape of a flower. Continue...
Does Not Apply
This sweet yeast bread is flaky yet chewy, with aromas of sesame and cinnamon.