Entries tagged with 'Thanksgiving breads'
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Cook the Book: Pumpkin Walnut Cranberry Quickbread

"This recipe makes a lot, and I mean a lot—two very hefty loaves to be exact. But given how good it is, I'm not really complaining." [Photograph: Robyn Lee] When you work in a restaurant, brunch is a bummer. Everyone...

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Buttermilk Biscuits with Green Onions, Black Pepper, and Sea Salt from 'Bon Appétit'

When we talked to Bon Appétit editor in chief Barbara Fairchild about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. These biscuits do sound easy, and I'm intrigued by...

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Baking With Dorie: Corniest Corn Muffins

Photograph by Alan Richardson I’m still in Paris (yay!) and while I saw brilliant yellow forsythia when I was at the Sunday market, and while there are a few cherry blossoms out in the gardens that get full sun, it’s...

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Simply Cornbread

As a child, every year a few days before Thanksgiving we had a Simple Meal. The meal was meant to replicate the humble nature of the first Thanksgiving, and—in a world where there is so much hunger—remind us of all...

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Cornbread Stuffing Muffins with Ham and Sage, from 'Bon Appétit'

When we talked to Bon Appétit editor in chief Barbara Fairchild about the November 2007 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. These muffins, published here courtesy of Fairchild and Bon...

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Gourmet's Smoked-Oyster Sticky Rice Stuffing in Lotus Leaf

This stuffing, loaded with mushrooms, smoked oysters, and sweet, fatty Chinese sausage, sounds like a meal in itself. In our interview with Gourmet magazine's editor-in-chief Ruth Reichl about the magazine's approach to Thanksgiving this year, she recommends this recipe, describing...

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Cook's Illustrated's Best Drop Biscuits

The following recipe is from Cook's Illustrated's November 2007 issue. The magazine's publisher, Chris Kimball, didn't mention it when he talked to us about the magazine's Thanksgiving coverage, but we love these biscuits so much we asked Kimball for permission...

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