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

Serious Eats Emma Kobolakis 2 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

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

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

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

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

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

Traditional British Baps

Serious Eats Sydney Oland Post a comment

Baps are soft white buns that make for excellent sandwiches. It may seem like making a batch of baps from scratch is a lot of effort to go through for a simple sandwich, but as when it comes to sandwiches, God is in the details. More

Birdie Bread Rolls

Serious Eats dbcurrie 3 comments

[Photographs: Donna Currie] I wanted to use completely edible items for the whole birdie, so I used slivered almonds for the beaks and chocolate pearls for the eyes. I was a little concerned the eyes might melt and make a... More

King Arthur Flour's Dark and Dangerous Cinnamon Buns

Serious Eats dbcurrie 3 comments

[Photograph: Donna Currie] What Worked: While these wouldn't be considered healthy, if you're going to eat cinnamon buns, you might as well add whole wheat. Except for the color, you'd never know these were whole grain buns. What Didn't: For... More

Bread Baking: Cinnamon Apple Sweet Rolls

Serious Eats dbcurrie 2 comments

The dough for these rolls isn't overly sweet. Too much sugar in a dough can result in a poor rise, so I kept the dough just slightly sweeter than usual. It was light, fluffy, and perfect for pulling off little bits to nibble on. The sweetness came from the sugar and cinnamon, while the apple added just a bit of tartness and interesting texture to the party. There were a few chewy caramelized bits of sugar around the outer edges of the rolls—a little bonus. More

Bread Baking: Rye Chop Bread

Serious Eats dbcurrie 12 comments

It's embarrassing how many types of rye flour I usually have on hand. I love rye. Rye chops aren't a type of flour, though. Essentially they're roughly cut rye berries. They're chunky bits, sort of like the steel cut oats of the rye world. More

Bread Baking: Three Doughs Braided into One Loaf

Serious Eats dbcurrie 7 comments

This recipe is a three-fer. Yup. Three different bread recipes in one. I was already baking two loaves for other people, then decided to make a third for myself (why not, right?). But instead of making a triple batch of one dough, I made three different doughs—rye, white wheat, and oatmeal—then combined them in a braided loaf. More

Simple Jam Tart

Serious Eats Lucy Baker Post a comment

The best thing about this tart is its versatility. You can use almost any nuts for the crust and topping. I've made it with almonds, walnuts, and hazelnuts, and they were all delicious. You can also use any flavor of... More

Bread Baking: Sweet Potato Buns

Serious Eats dbcurrie 6 comments

They aren't as orange or as sweet-potato-y as other bread I've made with this same flour, but it still adds a subtle flavor and a pretty color without hitting you over the head that they're different. The flavor is, for lack of a better term, buttery. More

Bread Baking: Cinnamon Rolls

Serious Eats dbcurrie 6 comments

What's even better than buying cinnamon rolls is making them. Because the smell of cinnamon and sweet yeasty bread baking is almost as good as eating the rolls. (Almost.) These are great fresh from the oven, when they're just a little bit warm. Leftovers are great for French toast or bread pudding. If you have leftovers. More

Bread Baking: It's Just White Bread

Serious Eats dbcurrie 5 comments

Though we've been talking about bread on Serious Eats for quite awhile, I've never posted my most basic, generic, and foolproof bread recipe. This is the one I make when I need a buns or a loaf of bread and I don't want to mess with the formula and I don't feel like tossing in herbs, flavorings, nuts, or anything else. This is just plain white bread. More

Bread Baking: Italian-Style Bread with White Whole Wheat

Serious Eats dbcurrie 7 comments

When I was a kid, bread fell into several categories. First, and most common, was plastic-bagged grocery store bread. Second was paper-wrapped skinny loaves of French bread. Third was paper-wrapped fatter loaves of Italian bread. And last, bakery bread, which meant there was a special event of some kind. More

Better No-Knead Bread

Serious Eats J. Kenji López-Alt 45 comments

I've never seen what I consider to be a really satisfactory explanation of the science behind the No-Knead Bread recipe, so I'm gonna try and fill that hole here. And what cool science it is. In 2006, Mark Bittman introduced the world to a recipe from Jim Lahey of Sullivan Street Bakery, which had a whole bunch of home cooks opening up their Dutch ovens and exclaiming oh my goodness—I can't believe I just did that! It certainly had me thinking that. Even more interesting to me than that it works is how it works, because by understanding the how, we can then modify the recipe to fit many different baking situations, even improving its flavor. More

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