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.
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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.
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.
This easy focaccia bread gets a tart bite from thin slices of Meyer lemon and a salty hit from Kalamata olives.
These traditional sweet Easter buns are filled with raisins and cherries and topped with a frosting cross.
Lahmacun are Turkish flatbreads rolled up around a tomatoey lamb mixture, sprinkled with pepper flakes and topped with a spritz of lemon juice. They're a cousin of larger, milder pides, most often known as Turkish pizzas.
Soft, fluffy, and puffy, these oversized English muffins shouldn't be limited to breakfast. They're cooked in butter and dusted with cornmeal, making them equally good slathered with jam, or used to make sandwiches.
Moist and sweet with molasses, this steamed quick bread is easier than you think.
These soft and chewy flatbreads are accompanied by an easy, but addictive, salted honey butter.
These flakey folded biscuits are chock full of cheese and salty ham. No mixer needed.
I love savory French toast. And when you combine salty, fried, eggy bread with bacon, tomatoes, and fresh, crunchy shredded romaine, you get a brunch that will set you straight no matter what you got yourself into the night before.
What could possibly make ooey gooey pull apart monkey bread better? Using eggy sweet challah as the base.
Where there's a curry, there's usually a rice or roti preparation that's used to soak in or scoop up the flavorful sauce; in India's rice belt, bread made out of rice flour is common. Because it's unleavened, it can be made in just a matter of minutes—a few ingredients kneaded together, a little heat, and it's done. Bhakri, or rice bread, is rustic food at its best.
The traditional loaf gets an autumnal upgrade with cranberries.
Soft rolls with all the flavor of traditional Thanksgiving stuffing built right in.
Soft, lightly sweet, and golden brown, these classic Parker House rolls are the perfect side for a home cooked meal.
Sweet pumpkin buns with a hazelnut-graham cracker swirl.
To make this monkey bread, balls of buttery brioche are rolled in cinnamon sugar, proofed, and baked in caramel sauce. As if brioche on its own wasn't indulgent enough, The Gramercy Tavern Cookbook uses liberal amounts of heavy cream, dark brown sugar, and fresh vanilla bean as the perfect foil for the light, sugar-crusted dough.