Author Archives: Beth

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 →

Week Four: Savory Quick Breads Now may be a good time to discuss exactly what I mean when I say “savory quick bread”.  Obviously, savory is the opposite (well, basically) of sweet, so there’s that.  The term “quick bread” is … Continue reading →

Week Four: Savory Quick Breads After the sugar rush of this weekend (poppy seed bread and cinnamon rolls!), I need something savory.  And, if I’m honest, my schedule this week really doesn’t permit me to spend the time needed for … Continue reading →