Monthly Archives: January 2009

Week Five: Breads for Parties The bread I’ve picked for today takes a bit of a liberty with the term, but it is most certainly a flour-water mixture that then gets cooked, so I say it’s fair game.  This recipe … Continue reading →

Week Five: Breads for Parties What would a party be without crackers?  They’re versatile enough to go with every cheese, spread, dip, and topping imaginable; and I for one have never heard someone say that they didn’t like crackers.  You … Continue reading →

Week Five: Breads for Parties One of the many personality traits I have inherited from my mom is a love of entertaining.  Unlike many of the others, though, this trait surfaced only recently; in fact, the very idea of having … Continue reading →

Week Four: Savory Quick Breads Originally, I had planned to make a different recipe, one for Spoon Bread.  Spoon bread is another Southern specialty, more often seen in the Low Country area of the South than anywhere else, alongside Hoppin’ … Continue reading →

Week Four: Savory Quick Breads Cornbread is a decidedly American bread.  And, like another Southern favorite, the biscuit, there are two major schools of thought concerning the end product.  But while the biscuit is split (no pun intended) into factions … Continue reading →

Week Four: Savory Quick Breads For the last three months, the wonderful Dorie Greenspan, a longtime contributor to Bon Appétit Magazine, has been running a series of articles, collectively titled “The Baker”.  I’ve ripped out and saved all three recipes, … Continue reading →

Week Four: Savory Quick Breads This bread is a textbook example of a savory quick bread.  It is a little sweeter than most “savory” breads, but it’s still decidedly in the savory camp.  Full of whole-wheat flour and cornmeal, it’s … Continue reading →