Bread and Savory Pastry
Recipes
This tart is inspired by German Zwiebelkuchen; if you’re fond of caraway seed, add ½ teaspoon or more to the filling. The custard filling isn’t...
Apart from the kind of focaccia that’s simply a piece of bread dough stretched wide and baked directly on a hearth, I’ve never been impressed...
I first came to appreciate walnut bread when I tasted it with goat’s-milk cheese, but like walnuts themselves, the bread goes well with most ...
The egg, milk, and butter make this a form of brioche. The folding technique, from James MacGuire, is described in his ...
Spoonbread is a counterpoint to usual American cornbread. Where that calls for much more cornmeal than liquid, spoonbread calls for...
Rye flour, like wheat flour, is milled using a series of grindings and siftings. First the grain...
Essential for tender flakiness is mixing the dough only as much as needed and keeping it cool as you work, placing the dough in the...
In the days of roasting before a fire, Yorkshire pudding was cooked on the hearth, in a pan placed beneath the meat to catch the...
Well-made, it’s the lightest of pastries: crisp thin leaves of buttery richness with brown wheaty flavors from the golden surface, each ...
The savory gougère, its crunchy outside contrasting with the tender inside, is made in various parts of France but associated especially with Burgundy...
Schiacciata, which literally means “flattened” or “squashed,” is a kind of focaccia. Even in places where the dominant bread was big and round...
Once a common street food, farinata is a vast chickpea pancake, soft and floppy, baked in special heavy copper pans about a yard wide...
Mary Randolph published this recipe in her fine cookbook The Virginia Housewife, in 1824, before chemical baking powders transformed...
This variable Provençal mixture for toasted or grilled slices of bread differs from the Piedmontese bagna cauda used for dipping raw vegetables...