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Upside-Down Skillet Corn Cake From 'Sweet & Vicious'

Emma Kobolakis Post a comment

Quite often, the best recipes are ones that can be made on the fly, allowing for changes and adaptations. The skillet corn cake from Sweet and Vicious: Baking With Attitude is one such beast; author Libbie Summers sticks to the same cake base, but provides five fruit options, each yielding a distinctly different flavor. More

Upside-Down Skillet Corn Cake From 'Sweet & Vicious'

Serious Eats Emma Kobolakis 7 comments

Quite often, the best recipes are ones that can be made on the fly, allowing for changes and adaptations. The skillet corn cake from Sweet and Vicious: Baking With Attitude is one such beast; author Libbie Summers sticks to the same cake base, but provides five fruit options, each yielding a distinctly different flavor. More

The Serious Eats Guide to Biscuits

Marissa Sertich Velie 8 comments

There's a type of biscuit for just about every occasion, and lately we've been exploring several of the most common types. Here's a look at those biscuits, plus the backstory on lesser-known varieties, like beaten biscuits and benne-seed biscuits. More

How to Make Mildly Sweet Sweet-Potato Biscuits

Marissa Sertich Velie Post a comment

Sweet potatoes started out as a way of stretching expensive refined flour in biscuit doughs for those who couldn't afford otherwise, but they're not just an economical step: They create moist, flavorful biscuits that are even more likely to be tender, because some of that sweet potato replaces what would otherwise be wheat gluten. Here are the steps to make them. More

Mildly Sweet Sweet-Potato Biscuits

Serious Eats Marissa Sertich Velie 2 comments

Sweet potatoes started out as a way of stretching expensive refined flour in biscuit doughs for those who couldn't afford otherwise, but they're not just an economical step: They create moist, flavorful biscuits that are even more likely to be tender, because some of that sweet potato replaces what would otherwise be wheat gluten. Here are the steps to make them. More

How to Make Pillowy (and Pretty) Angel Biscuits

Marissa Sertich Velie 10 comments

The angel biscuit is the lovechild of a biscuit and a soft roll: using both baking powder and yeast for leavening, they are guaranteed to rise to pillowy heights. The final result is featherlight and soft with a buttery, biscuit-y flavor. They make a great vehicle for sliders or sandwiches, but are equally as good split in half and served with butter, honey, or jam. More

Pillowy (and Pretty) Yeasted Angel Biscuits

Serious Eats Marissa Sertich Velie Post a comment

The angel biscuit is the lovechild of a biscuit and a soft roll: using both baking powder and yeast for leavening, they are guaranteed to rise to pillowy heights. The final result is featherlight and soft with a buttery, biscuit-y flavor. They make a great vehicle for sliders or sandwiches, but are equally as good split in half and served with butter, honey, or jam. More

How to Make Quick and Easy Drop Biscuits

Marissa Sertich Velie 14 comments

A traditional drop biscuit requires just five ingredients and is quick and easy to make. With its buttery, salty flavor, and cloud-like bite, the final result tastes anything but ordinary. More

Quick and Easy Drop Biscuits

Serious Eats Marissa Sertich Velie 7 comments

Fannie Farmer of the famed Boston School of Cooking, called drop biscuits "Emergency Biscuits," which is appropriate considering that all you need to make them is 25 minutes and five basic ingredients. Not only are these quick to make, but they're also super fluffy and tender. More

Super Flaky Buttermilk Biscuits

Serious Eats Marissa Sertich Velie 22 comments

The humble, yet mighty, buttermilk biscuit is an American quick bread that uses baking powder and steam to create layers that are moist, rich, and tender. This recipe creates perfectly light and unbelievably flaky buttermilk biscuits have been perfected through round after round of testing. They're delicious served alongside fried chicken, barbecue, or with whipped cream and strawberries. More

Silpain, the Silpat for Bread, Is a Welcome Addition to the Bread Baker's Kitchen

Gadgets dbcurrie 4 comments

Although I have a Silpat, I never use it for bread. It's too slick and smooth and I don't get the crust I like. So when I found out that the Silpat folks had a mat made specifically for bread, I figured it was worth a try. The difference is that the Silpain is a fine mesh mat instead of an impermeable silicone mat, allowing air to circulate under the loaf. More

Grilling: Pimento Cheese Twice-Baked Potatoes

Grilling Joshua Bousel 1 comment

Sharp cheddar and roasted red peppers give these twice-baked potatoes the rich and addictive flavor of pimento cheese. More

The Pizza Lab: We Test KettlePizza and Baking Steel's New Joint Pizza Oven

Slice J. Kenji López-Alt 51 comments

Back in April, I asked this question: What if Andris Lagsdin, creator of the Baking Steel and Al Contarino, inventor of the KettlePizza were to get together to create a model based on their two products that works exactly like my set up straight out of the box? Well, folks, I'd like you to meet the new KettlePizza and Baking Steel joint pizza oven. More

Gluten-Free: Classic Zucchini Bread

Gluten Free Tuesday Elizabeth Barbone Post a comment

Prior to going gluten-free, the zucchini bread recipe I loved used bleached, white flour. I figured that millet flour would give me the benefits of a whole grain without stepping on the toes of the spices that I love to coax out in my zucchini bread. More

From the Archives: Barbecue Baked Beans

The Serious Eats Team Post a comment

In the heart of grilling and barbecue season, side dishes can often become an afterthought. These beans take half a day of slow smoking to reach tender perfection, but the deep, rich flavors you get are worth every second of waiting. More

Sunday Brunch: Potato Knish

Sunday Brunch Sydney Oland Post a comment

Filling potato turnovers that reheat easily. More

Potato Knish

Serious Eats Sydney Oland 6 comments

Filling potato turnovers that reheat easily. More

Satsuma Lime Gingersnap Pie

Serious Eats Sarah Baird 1 comment

A spiced gingersnap crust is filled with a bright and tangy filling starring satsuma oranges with a hint of lime. More

British Bites: Soda Bread with Port-Soaked Raisins

British Bites Sydney Oland 1 comment

If you're looking for a quick bread to go with your afternoon tea, or your morning fry up, look no further than the humble soda bread. Raisins or currants are an expected addition, but soaking the raisins in port before adding them to the dry ingredients gives them an extra boozy sweetness that really livens up this simple bread. More

Soda Bread with Port-Soaked Raisins

Serious Eats Sydney Oland 3 comments

If you're looking for a quick bread to go with your afternoon tea, or your morning fry up, look no further than the humble soda bread. Raisins or currants are an expected addition, but soaking the raisins in port before adding them to the dry ingredients gives them an extra boozy sweetness that really livens up this simple bread. More

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