Category Archives: Savory

savory flavors

Matzo

Week Fifty: Bourbon Week Well, this is the last bread of Bourbon week.  And you may be wondering what in the world matzo has to do with Bourbon. Well… nothing.  Nothing at all. But it is the first day of … Continue reading

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Bourbon Braised Pork Buns

Week Fifty: Bourbon Week Bourbon and pork are no strangers.  Google “Bourbon pork“, and you’ll get about six million replies.  Million.  Pork has a natural affinity for sweet flavors (google “fruit pork“, and you get a staggering seven million replies), and … Continue reading

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Bourbon Corn Bread

Week Fifty: Bourbon Week Once upon a time, I used to enjoy a glass of Scotch every so often. But then I moved to Kentucky, and I was shown the error of my ways. There, I was taught that Bourbon … Continue reading

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Parmesan Crackers

Week Forty-Nine: Breads With Cheese Parmesan, that buttery, nutty, and hard grating cheese, has a unique melting characteristic among cheeses.  When heated and cooled, a pile of plain parmesan slumps into a crisp, almost crackerly thing.  Called a “frico” when … Continue reading

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Provolone Popovers

Week Forty-Nine: Breads With Cheese [insert picture here!  with your imagination!] Oh, my goodness.  I knew this would happen.  I’ve been juggling so many different bready things these last few weeks, between developing and baking a new recipe each day, … Continue reading

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Fontina Onion Sake Bread

Week Forty-Nine: Breads With Cheese Today’s bread is styled somewhat like a focaccia; that is, it’s as fluffy and light as a good focaccia, but it lacks the heavy drenching of oil so common to the breed.  In its place … Continue reading

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Mustard Swiss Crackers

Week Forty-Nine: Breads With Cheese I know this week is about cheese, not spices anymore, but these mustard-heavy crackers are so good that I just couldn’t resist including them.  Of course, I have been known to eat mustard straight from … Continue reading

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Cheese and Herb Biscuits

Week Forty-Nine: Breads With Cheese Bread and cheese.  The two just go together like Frick and Frack.  I don’t think I’ve ever seen a cheese plate served without some sort of bread, be it crackers or a sliced baguette; and … Continue reading

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Sfogliata (Italian Paprika and Anchovy Bread)

Week Forty-Eight: Breads With Spices I never wanted it to be like this. You’re sitting there, life ticking along just like it ever had, and the next thing you know, things have gone all pear-shaped, and you’re more than a … Continue reading

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Mustard Pan Rolls

Week Forty-Eight: Breads With Spices I had originally intended to post this on Thanksgiving day, as I thought they would be an appropriate choice for any table, however lightly- or heavily-laden.  Vibrant with mustard and gently but deeply sweetened with … Continue reading

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