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Entries tagged with 'CTB: Savory Baking From the Mediterranean'

Cook the Book: Gougères from Burgundy

Serious Eats Adam Kuban 5 comments

And so we've come to the last dance with this week's Cook the Book entry, Anissa Helou's Savory Baking From the Mediterranean. Today's recipe is for Gougères Bourguignonnes, "Gougères From Burgundy." While gougères are often made on a baking sheet,... More

Cook the Book: Little Milk Breads

Serious Eats Adam Kuban Post a comment

Today's Cook the Book recipe for petits pains au lait, "Little Milk Breads," is one that author Anissa Helou says is made all over France. Unlike the also-ubiquitous baguette, however, Helou says these treats can be just as good as... More

Cook the Book: Pita Bread

Serious Eats Adam Kuban 4 comments

When you think "flatbread," it's likely that one of the first flatbreads that comes to mind is pita bread. Anissa Helou, who wrote this week's Cook the Book selection, offers this recipe for home baking in Savory Baking From the... More

Cook the Book: Turkish Flatbreads with Spinach and Cheese

Serious Eats Adam Kuban 1 comment

Today's Cook the Book recipe is for a type of Turkish flatbread that's typically called a börek (or burek) in the West. They're more a filled savory pastry than what you may think of as a typical flatbread, but they're... More

Cook the Book: Potato Focaccia

Serious Eats Ed Levine Post a comment

And, as promised, here's the first recipe from Anissa Helou's Savory Baking From the Mediterranean. Since I mentioned focaccia first, that's what we'll lead off with today. According to Helou, "This focaccia is a specialty of Puglia, the 'heel' of... More

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