Bread & Baking
456 recipes found
Ribollita With Cabbage
In Tuscany region of Italy, the way to transform leftover bean and vegetable soup into the ultimate comfort food is to reheat the soup with dry or toasted bread, then blend it into a thick, comforting pap. This is called ribollita, which means “reboiled.”
Crunchy Calamari Salad
Tuscan Sandwiches
Garlic Broth With Lobster or Chicken
Caroline Rostang's Warm Truffle Sandwich
Eggplant Croques Monsieurs
Oven-Dried Tomato Tian With Creamy Lima Beans And Goat Cheese
Jalapeño Corn Bread Stuffing
Pan-Fried Pole Beans With Chicken Liver Crostini
Pole beans, which are also called stick beans or runner beans depending on where you’re from, are any sort of bean that climbs easily around a trellis or other support. When they are young, they are perfect cooked in a lightly oiled sauté pan without blanching. Anne Quatrano’s recipe requires only the discipline to keep the heat of the pan high enough so the beans brown well but don’t burn. If the beans are fresh, they can achieve a crisp-tender state with just a touch of char in less than 10 minutes.
Black-Bean Quesadillas With Smoked Salmon
Quesadillas
Chorizo Wrapped in Bread and Leaves
Ceviche Tostadas
Roast Pheasant With Ancho Chili Pesto and Corn Bread Stuffing
Pan-Bagnat (A Mediterranean Sandwich With Salade Nicoise)
Grandma Salazar's Tortillas
This recipe for flour tortillas came to The Times in 2005 from Traci Des Jardins, a San Francisco chef whose heritage is Cajun on one side and Mexican on the other, via her maternal grandmother, Angela Salazar. You’ll see “bacon drippings” in the ingredients. These make for really delicious tortillas.
Corn Pudding Stuffed with Greens
These individual corn puddings freeze well, so they can be made ahead of time. With their strip of green in the middle, they look lovely on the table. They don’t require many greens, so if you make a big batch of mustard greens or collards, you can freeze what remains for another meal.
Portuguese Bread Soup A, corda
Lamb and Red-Pepper Fajitas
Fruity Banana Bread
Sweetbreads Dusted with Cloves
Mark Bittman’s Banana Bread
This banana bread from Mark Bittman's "How to Cook Everything" is really something special. One-fourth of the flour is whole wheat, which contributes a kind of depth you’d miss if it weren’t there. There are walnuts — not unusual, but again, you’d miss them if they weren’t there, And the key, secret ingredient, is coconut. Which really puts the thing over the top.
Provençal Onion Pizza
Pissaladière is a signature Provençal dish from Nice and environs, a pizza spread with a thick, sweet layer of onions that have been cooked slowly until they caramelize and garnished with olives and anchovies.