An intense herb oil of basil, parsley, oregano, rosemary, garlic an thyme is drizzled atop focaccia loaded with slices of potato, onions, and rosemary.
A thin crisp pizza crust holds a sauce made from crushed tomatoes, mozzarella cheese, caramelized garlic, olives, and the star of this pizza, sardines.
Light, airy, and oh-so-eggy, each popover rises to extreme heights, thanks to this recipe from Neiman Marcus. Serve these in place of bread for a special treat.
This little number pairs pork with prunes and sourdough for a sorta savory, sorta sweet stuffing that goes spectacularly with the holiday turkey.
These breads are chockfull of Portuguese sausage, including linguica and presunto. Add cheese, like a robust Sao Jorge, and they become a meal in themselves.
There’s cornbread, and then there’s cornbread enhanced with bacon and corn kernels and ample good ol’ bacon drippings–just as god intended.
Say olá to these Portuguese-style doughnuts from the Azores Islands, essentially crispy, puffy, boozy fried dough goodness. Trust us, you won’t want to bid them ot ciao.
Stale bread? Here it soaks up a tangy vinaigrette in this Italian classic from the Barefoot Contessa herself. You’re welcome.
A rich, sweet, Mexican Day of the Dead tradition. (Why yes, some cultures celebrate their dead, rather, their dearly departed with bread.)
Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.
Preview daily e-mail
Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.
Preview weekly e-mail