Category Archives: Savory

savory flavors

Flour Tortillas

Posted on February 12, 2009 by Beth

Week Seven: American Breads When I mentioned to a coworker that I was planning on making flour tortillas as part of my American-Bread-themed week, he gave me a strange look.  “Are tortillas American?” he asked.  And it gave me pause … Continue reading →

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Parker House Rolls

Posted on February 11, 2009 by Beth

Week Seven: American Breads Americans seem to have a sick sort of love affair with soft-crusted, lightly-sweetened, rich-dough white bread.  Personally, I’ll take that crusty baguette any day; but there is a reason breads like these Parker House Rolls became … Continue reading →

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Spoonbread

Posted on February 10, 2009 by Beth

Week Seven: American Breads There’s a major trend in the culinary world right now, one that involves taking formerly-uncool or home-style foods, and elevating them to fine-dining standards.  Think s’mores to follow your duck à l’orange, macaroni and cheese with … Continue reading →

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Tarallini al Peperoncino

Posted on February 7, 2009 by Beth

Week Six: Italian Breads I can picture it: you’re navigating the intimate aisles of that little Italian market, browsing around the fifty different brands of olive oil, the mysterious tins of sardines that you’re sure must be delicious (if only … Continue reading →

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Piadine

Posted on February 6, 2009 by Beth

Week Six: Italian Breads Today, I give you a very obscure Italian bread: the piadina.  I don’t actually even recall seeing this bread in the times I’ve traveled to Italy; it’s only been in textbooks and anecdotal recountings that I’ve … Continue reading →

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Ciabatta

Posted on February 5, 2009 by Beth

Week Six: Italian Breads This, my friends, is it.  This is one of those bread recipes you wait your whole life for.  This is a bread recipe to take home to meet your parents.  I’m not even joking.  This bread … Continue reading →

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Rosemary Bread

Posted on February 4, 2009 by Beth

Week Six: Italian Breads Okay, so this bread isn’t exactly 100% traditionally Italian, at least in the way that pugliese, ciabatta, and focaccia are.  But there can hardly be a more Italian herb than rosemary, so who’s to say this … Continue reading →

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Pugliese

Posted on February 3, 2009 by Beth

Week Six: Italian Breads Pugliese is Italy’s answer to France’s Pain Rustique.  I’m sure that doesn’t mean much to most of you, but they are rather similar.  Both use a pre-ferment, both contain whole-grain flour (of any various type), both … Continue reading →

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Sicilian Scroll

Posted on February 2, 2009 by Beth

Week Six: Italian Breads   Oh, the breads of Italy.  Somehow, not quite as famous as their French cousins, yet every bit as delicious – and sometimes, I’d even give an Italian bread the edge.  (Mind you, I’m not referring … Continue reading →

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Westphalian Pumpernickel

Posted on January 31, 2009 by Beth

Week Five: Breads for Parties There are two main types of pumpernickel in this world: the one most Americans recognize, that deep-flavored, dark, and fluffy yeast-bread often associated with and substituted for rye bread, like in a Reuben sandwich; and … Continue reading →

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