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Ideas in Food vs. The Steak Bomb: Reinventing the Bread

Ideas in Food 2 comments

These soft rolls are great for sandwiches, like the Steak Bomb we're re-working this week. They have a moist, tender crumb and thin, crisp exterior. Bonus: A slice of crispy salami set into the bottom of each one. More

Soft Bread Salami Rolls

Serious Eats Ideas in Food 12 comments

These soft rolls are great for sandwiches. They have a moist, tender crumb and thin, crisp exterior. Most of the time spent here is just letting the yeast do it's thing. These rolls are a great way to ease into bread baking, easily mixed in a standing mixer and shaped by hand. More

Russ & Rye: [Re]Building the Jewish Bakery Tradition

Andrew Coe 10 comments

For the last four decades, the narrative of Jewish bakeries in America hasn't been a positive one. It consists mainly of bakers retiring, stores closing, and the link between Eastern Europe's great bread-baking traditions and us eroding by the day. But that's starting to change. More

Roast Chicken With Asparagus Panzanella (Or, the Secret to Panzanella Without Tomatoes)

Daniel Gritzer 4 comments

Making panzanella— the classic Tuscan tomato-and-bread salad—without tomatoes is tricky, because you need all those juices to soften the stale bread. The trick is to find other ways to make the dish as flavor-packed and moist as possible. Here's our method with asparagus, cucumbers, and red onions, served alongside roast chicken. More

Roast Chicken With Asparagus Panzanella

Serious Eats Daniel Gritzer 2 comments

Making panzanella— the classic Tuscan tomato-and-bread salad—without tomatoes is tricky, because you need all those juices to soften the stale bread. The trick is to find other ways to make the dish as flavor-packed and moist as possible. Here's our method with asparagus, cucumbers, and red onions, served alongside roast chicken. More

How to Make Portuguese Garlic and Cilantro Bread Soup (Açorda à Alentejana)

Daniel Gritzer 15 comments

Sort of like congee, but from Portugal and made with stale bread instead of rice, this deeply satisfying soup (it's really more like a porridge), is rich with garlic, olive oil, cilantro, chorizo, and a softly poached egg. More

Portuguese Garlic and Cilantro Bread Soup (Açorda à Alentejana)

Serious Eats Daniel Gritzer 2 comments

Sort of like congee, but from Portugal and made with stale bread instead of rice, this deeply satisfying soup (it's really more like a porridge), is rich with garlic, olive oil, cilantro, chorizo, and a softly poached egg. More

Does Refrigeration Really Ruin Bread?

Daniel Gritzer 51 comments

Bread doesn't just go stale by drying out: It also goes stale due to the retrogradation of starch. Don't know what that means? We explain it, then show how best to store bread so that you can eat it days on end. More

The Serious Eats Glossary of New York Bread

Andrew Coe 14 comments

Good bread lies at the heart of New York City's culinary life. Sure, other cities also have their loaves (San Francisco sourdough and Dutch crunch, Boston and its brown bread) but New York's bread culture runs as deep and diverse as the history of our town. More

New York's Best Pretzel is Made by an Italian in the Bronx

New York Andrew Coe 4 comments

Sometimes good bread happens in circuitous ways. Alexis Faraci has roots in the Bronx and Italy, not Germany, but she has built the city's best pretzel bakery. Here's how it happened. More

Skillet Cornbread with Pecan Dukkah From 'Afro-Vegan'

Serious Eats Kate Williams 1 comment

Despite the fact that I have a strong allegiance to plain Southern-style cornbread smeared with a thick layer of butter, I quite like Bryant Terry's nutty, butter-free version in his new cookbook, Afro-Vegan. Chalk it up to the creative use of dukkah, one of my favorite spice blends. More

Why Restaurants Should Keep Their Bread Baskets

New York Andrew Coe 22 comments

A few years ago it would have unthinkable for a restaurant not to serve bread. Today the staff of life faces a number of threats, particularly due to perceived gluten threats and carb worries. Given this retreat, it's heartening when a highly regarded restaurant starts baking its own bread. More

Chicken Dinners: Chicken, Mushroom, and Leek Strata

Chicken Dinners Yvonne Ruperti 1 comment

This savory bread pudding is filled with ground chicken, leeks, shiitake mushrooms, and a sprinkling of white wine. It's fully make-ahead: assemble in advance and it's ready to bake immediately or the next day. More

Chicken, Leek, and Mushroom Strata

Serious Eats Yvonne Ruperti 10 comments

This savory bread pudding is filled with ground chicken, leeks, shiitake mushrooms, and a sprinkling of white wine. It's fully make-ahead: assemble in advance and it's ready to bake immediately or the next day. More

Meet She Wolf Bakery, the Bread Behind Roman's, Diner, and Marlow & Daughters

New York Andrew Coe 5 comments

An empty oven is a baker's opportunity. Four years ago, the owners of Roman's in Fort Greene decided that they wanted to use their wood-fired oven to bake bread in the hours that it wasn't pushing out pizzas. Enter She Wolf. More

Wake and Bake: Meyer Lemon and Olive Focaccia

Sweets Carrie Vasios Mullins Post a comment

This easy focaccia bread gets a tart bite from thin slices of Meyer lemon and a salty hit from Kalamata olives. More

Meyer Lemon and Olive Focaccia

Serious Eats Carrie Vasios Mullins 1 comment

This easy focaccia bread gets a tart bite from thin slices of Meyer lemon and a salty hit from Kalamata olives. More

American Classics: Untraditional Hot Cross Buns

Sweets Alexandra Penfold 5 comments

The trouble with hot cross buns, at least in my experience, is they tend to not be very good. After finding sweet, sweet success using challah dough to make monkey bread, I realized that the water + yeast proofing technique used in challah dough, made for a fluffier, chewier bun than the scalded dairy technique I had tried before for other sweetened yeasted breads and this inspired me to play with the dough to make hot cross buns with the texture that I had been searching for. More

Hot Cross Buns

Serious Eats Alexandra Penfold 15 comments

These traditional sweet Easter buns are filled with raisins and cherries and topped with a frosting cross. More

Jewish Corn Rye Comes Back From its Death Bed

New York Andrew Coe 12 comments

Jewish corn rye bread is an endangered species, but two new-school New York bakeries are helping it make a comeback. More

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