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Soft Bread Salami Rolls

Serious Eats Ideas in Food 10 comments

These soft rolls are great for sandwiches. They have a moist, tender crumb and thin, crisp exterior. Most of the time spent here is just letting the yeast do it's thing. These rolls are a great way to ease into bread baking, easily mixed in a standing mixer and shaped by hand. More

Roast Chicken With Asparagus Panzanella

Serious Eats Daniel Gritzer 2 comments

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. More

Portuguese Garlic and Cilantro Bread Soup (Açorda à Alentejana)

Serious Eats Daniel Gritzer 2 comments

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. More

Skillet Cornbread with Pecan Dukkah From 'Afro-Vegan'

Serious Eats Kate Williams 1 comment

Despite the fact that I have a strong allegiance to plain Southern-style cornbread smeared with a thick layer of butter, I quite like Bryant Terry's nutty, butter-free version in his new cookbook, Afro-Vegan. Chalk it up to the creative use of dukkah, one of my favorite spice blends. More

Chicken, Leek, and Mushroom Strata

Serious Eats Yvonne Ruperti 10 comments

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. More

Meyer Lemon and Olive Focaccia

Serious Eats Carrie Vasios Mullins 1 comment

This easy focaccia bread gets a tart bite from thin slices of Meyer lemon and a salty hit from Kalamata olives. More

Hot Cross Buns

Serious Eats Alexandra Penfold 15 comments

These traditional sweet Easter buns are filled with raisins and cherries and topped with a frosting cross. More

Lahmacun From 'The World's Best Spicy Food'

Serious Eats Kate Williams 11 comments

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. More

Model Bakery's English Muffins

Serious Eats Emma Kobolakis 5 comments

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. More

Easy Boston Brown Bread

Serious Eats Yvonne Ruperti 10 comments

Moist and sweet with molasses, this steamed quick bread is easier than you think. More

Sesame Flatbreads with Salted Honey Butter

Serious Eats Carrie Vasios Mullins 11 comments

These soft and chewy flatbreads are accompanied by an easy, but addictive, salted honey butter. More

Fine White Breadcrumbs From Daniel

Serious Eats Kate Williams Post a comment

Use these breadcrumbs as a component of Daniel Boulud's Duo de Boeuf from his new cookbook, Daniel: My French Cuisine. More

Ham and Cheddar Biscuits

Serious Eats Yvonne Ruperti 11 comments

These flakey folded biscuits are chock full of cheese and salty ham. No mixer needed. More

BLT French Toast

Serious Eats Sydney Oland 3 comments

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. More

Challah Monkey Bread

Serious Eats Alexandra Penfold 7 comments

What could possibly make ooey gooey pull apart monkey bread better? Using eggy sweet challah as the base. More

Bhakri (Indian Unleavened Rice Bread)

Serious Eats Denise D'silva Sankhe 1 comment

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. More

Cranberry Challah

Serious Eats Carrie Vasios Mullins 2 comments

The traditional loaf gets an autumnal upgrade with cranberries. More

Stuffing Buns

Serious Eats dbcurrie 5 comments

Soft rolls with all the flavor of traditional Thanksgiving stuffing built right in. More

Parker House Rolls

Serious Eats dbcurrie 6 comments

Soft, lightly sweet, and golden brown, these classic Parker House rolls are the perfect side for a home cooked meal. More

Pumpkin Sweet Swirl Buns

Serious Eats dbcurrie 2 comments

Sweet pumpkin buns with a hazelnut-graham cracker swirl. More

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