Category Archives: Savory

savory flavors

Herbed Gluten-Free Breadsticks

Posted on May 18, 2009 by Beth

Week Twenty-One: Gluten-Free Breads The first time I ever heard of celiac disease, my hairdresser was telling me about a young relative of hers who had just been diagnosed.  “What do you mean, he’s allergic to wheat?” I asked, incredulous.  “What … Continue reading →

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Hushpuppies

Posted on May 16, 2009 by Beth

Week Twenty: Southern Breads   Hushpuppies!  Who doesn’t love them?  No one, that’s who.  Maybe you’ve never thought about making them in your own home, but they really couldn’t be simpler.  Can you heat oil?  Can you stir ingredients together? … Continue reading →

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Muffaletta Bread

Posted on May 13, 2009 by Beth

Week Twenty: Southern Bread I know that most of you have never heard of a muffaletta, let alone had one.  And it’s a crying shame that it’s been all but overlooked by outsiders in favor of that other beloved New … Continue reading →

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Fluffy Buttermilk Biscuits

Posted on May 12, 2009 by Beth

Week Twenty: Southern Breads Oh, yes, we Southerners love our biscuits.  If you know what you’re doing, you can whip them up in no time flat, and they’ll go with every meal, from breakfast to dessert.  There’s nothing like being … Continue reading →

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Southern-Style Cornbread

Posted on May 11, 2009 by Beth

Week Twenty: Southern Breads When I decided to focus on Southern Breads this week, there was one bread I knew I had to feature: Southern-style cornbread.  Unlike its sweeter, more cake-like Northern counterpart (and my preferred style of cornbread, hometown notwithstanding), Southern … Continue reading →

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Croissants

Posted on May 9, 2009 by Beth

Week Nineteen: French Breads   You’ve had a croissant; I know you have.  Why on earth would you ever want to make your own croissants?  You can buy them at any old grocery store.  They even come in a tube, … Continue reading →

Posted in Savory, Sweet, Yeast Breads | 8 Comments

Pissaladière

Posted on May 8, 2009 by Beth

Week Nineteen: French Breads I know the name is unwieldy.  And yes, you could technically just call it a “French pizza”.  But a pissaladière (pees-ah-lah-dee-AIR) is so much more than just a French pizza!  It’s even almost a tart in … Continue reading →

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Pistachio and Cheese Fougasse

Posted on May 7, 2009 by Beth

Week Nineteen: French Breads Fougasse, hailing from Provence in Southeastern France, is similar to the focaccia of nearby Italy.  But unlike the more familiar focaccia, with its short crumb due to the high percentage of olive oil in the dough, … Continue reading →

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Pain Polka

Posted on May 6, 2009 by Beth

Week Nineteen: French Breads Here’s a quiz: can you guess where the name for this bread came from?  That’s right; it’s from a Czech word meaning “little half”!  Five points. Actually, I’m serious.  Obviously, pain polka (or, polka bread) is so called … Continue reading →

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Corn Tortillas

Posted on May 5, 2009 by Beth

Week Nineteen: French Breads Happy Cinco de Mayo! Just so we’re all clear, Cinco de Mayo is not Mexico’s Independence Day, or any other such equivalent.  It’s not even a national holiday in Mexico.  In fact, it’s not widely celebrated … Continue reading →

Posted in Savory, Unleavened Breads | 2 Comments