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

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Narrow Results You've Selected: Bread Easy Saveur Remove all Course Appetizers (66) Sandwich (58) Main Course (44) Bread (43) Breakfast/Brunch (36) Show all... Side Dish (33) Dessert (28) Soups & Stews (11) Salad (7) Condiments and Sauces (1) Cuisine American (116) Italian (41) Vegetarian (20) French (14) English/Scottish (13) Show all... Kid-Friendly (13) Southern/Soul Food (13) Quick & Easy (11) Middle Eastern (10) Simple (10) Mexican (9) Classic (8) Kosher (7) Central/South American (6) Caribbean (5) Healthy (5) Other (5) Cajun/Creole (4) Greek (4) Scandinavian (4) Australia/New Zealand (3) Eastern European/Russian (3) Gluten-Free (3) Jewish (3) Vegan (3) African (2) Mediterranean (2) Spanish/Portuguese (2) German (1) Indian (1) Irish (1) Tex-Mex (1) Season Winter (72) Fall (65) Summer (65) Spring (48) Occasion Christmas (27) Thanksgiving (26) Easter (19) Cocktail Party (9) Backyard BBQ (7) Show all... Birthday (1) Technique Bake (119) Fry (30) Saute (27) No Cook (24) Grill/Barbecue (14) Show all... Broil (12) Chill (12) Roast (6) Marinate (4) Poach (4) Stew (4) Slow Cook (3) Freeze (1) Steam (1) Stir-Fry (1) Topic Recipe (265) 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 = "Source:Saveur"; var omni_prop8 = "Main Ingredient:Bread,Difficulty:Easy,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 06/24/2011 Salmon Croquettes It's important to chill the patties for these sumptuous croquettes (from Atlanta's Watershed) before frying them so that they hold together in the hot skillet. Issue #119 03/09/2009 Canlis Salad This salad comes from the namesake Seattle restaurant. Issue #119 02/25/2009 Artichoke Tea Sandwiches A staple of Southern garden clubs and church luncheons, the tea sandwich takes on a more satisfying dimension with the addition of artichokes. Issue #118 02/18/2009 Artichoke Crostini One of our favorite ways to use tangy marinated artichokes is for crostini. Issue #118 02/11/2010 The Ultimate Grilled Cheese Sandwich The secrets to making a perfect grilled cheese sandwich are low heat and lots of butter. Continue... Issue #117 11/24/2008 Salami and Chopped Egg Canapés with Fines Herbes Butter Topped with savory ingredients, these tiny bites are not only appeasing to the eye but delicious as well. Issue #116 11/24/2008 Ham Spread and Olive Canapés This kitschy cocktail food of the 30’ is back for the holidays. Issue #116 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 11/12/2008 Roquefort and Walnut Canapés This creamy blue cheese spread makes the perfect counterpoint to crisp toast. Issue #116 10/10/2008 Prosciutto, Chile, and Onion Pizza Spicy and salty, with just the right amount of earthy sweetness, this homemade pizza makes a perfect appetizer or main course. Issue #115 06/13/2010 Blueberry Pancakes The addition of seltzer water and yogurt to the batter lends these pancakes a light texture, a mild tang, and a smooth consistency. Continue... Issue #114 03/04/2010 Cornflake-Crusted Brioche French Toast The recipe for this crunchy french toast is based on the one used at the Lafayette restaurant in the Hay-Adams hotel in Washington, D.C. Continue... Issue #114 09/05/2008 Buttermilk Biscuits The key to ultrafluffy biscuits is to work the dough as little as possible. Issue #114 07/28/2008 Ricotta Crostini with Black Olives, Lemon Zest, and Mint The combination of lemon zest, tangy olives, and refreshing mint gives this crostini a Mediterranean twist. Issue #113 07/28/2008 Ricotta Crostini with Chestnut Honey Creamy ricotta, crusty bread, and sweet honey make for a perfect snack, morning, noon, or night. Issue #113 07/28/2008 Ricotta Crostini with Soppressata Creamy ricotta, crusty bread, and hearty soppressata make for a rustic crostini. Issue #113 07/28/2008 Ricotta Crostini with Cherry Tomatoes Creamy ricotta, crusty bread, and zesty cherry tomatoes make for a simple but satisfying snack. Issue #113 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 « Previous 1. . . 3 4 5 6 7 . . .14 Next »