Category Archives: Savory

savory flavors

Naan

Posted on February 26, 2009 by Beth

Week Nine: Flatbreads I have been on the biggest Indian food kick ever since my cousin married a most charming girl of Indian heritage.  Their wedding was literally spiced with the seductive flavors of that country; it came in the form … Continue reading →

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Lavash

Posted on February 25, 2009 by Beth

Week Nine: Flatbreads Note: I am out of the country this week.  I did actually make all these breads, and tried to make the effort to write posts for them all, but I didn’t quite make it.  I hope this … Continue reading →

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No-Knead Pizza Dough

Posted on February 23, 2009 by Beth

Week Nine: Flatbreads Yes, pizza crust is a flatbread!  What did you think it was?  Technically, a pizza is just a big open-faced sandwich.  So there. My inspiration for this pizza was stolen, pure and simple, from a post on … Continue reading →

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Spelt Crackers

Posted on February 21, 2009 by Beth

Week Eight: Crackers Note: I am out of the country starting today, and for all of next week.  I did actually make all these breads, and made a valiant effort to write insightful and descriptive posts for them all, but … Continue reading →

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Lemon Pepper Parmesan Crackers

Posted on February 20, 2009 by Beth

Week Eight: Crackers  This is another pie-crust-method cracker, like the salt and pepper crackers yesterday.  These, however, are made with butter, so they don’t have the help of shortening, that engineering marvel.  But they are filled with all the wonderful … Continue reading →

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Salt & Pepper Crackers

Posted on February 19, 2009 by Beth

Week Eight: Crackers This type of cracker is that other type of cracker I was mentioning the other day: the type that uses a pie crust method to make.  This just means that you cut cold fat into the flour, … Continue reading →

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Seedy Crisps

Posted on February 18, 2009 by Beth

Week Eight: Crackers Yesterday, I mentioned that there are some cracker recipes out there that are insanely easy to make.  This is another one of those recipes.  It comes together in a flash, and if you have a pasta machine, … Continue reading →

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Olive Oil Crackers

Posted on February 17, 2009 by Beth

Week Eight: Crackers I decided to do crackers this week since they’re hardly ever made at home.  But really, there’s no reason for that.  Yes, I know they’re far easier to just buy at the store, and I have certainly … Continue reading →

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White Sandwich Bread

Posted on February 14, 2009 by Beth

Week Seven: American Breads What would a discussion of American Breads be without white bread?  Possibly the most American of American bread, white bread conjures up visions of squeaky-clean, smiling nuclear families, all technicolor and perfect.  This imagery may strike … Continue reading →

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Jewish Rye Bread

Posted on February 13, 2009 by Beth

Week Seven: American Breads     It can hardly be said that there is a more closely-linked bread to any environment than a good rye bread is with the Jewish delicatessens of New York City.  What on earth else would you … Continue reading →

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