Top Results for Bread

Yemeni cuisine prominently features rice dishes like mandi and kabsa, often accompanied by flavorful stews incorporating meat (typically lamb or chicken), vegetables, and a blend of unique spices including cardamom and fenugreek.

Caraway (Carum carvi) is a biennial plant in the Apiaceae family native to Europe and western Asia. Its dried fruits, commonly called seeds, have a warm, slightly sweet and pungent flavor with notes of anise. Caraway is among the oldest known cultivated spices in Europe, with archaeological evidence...

Egyptian cuisine represents a rich culinary tradition that blends Mediterranean, Middle Eastern, and African influences, shaped heavily by the Nile River valley. It relies heavily on legumes, particularly fava beans, which form the base of national dishes like ful medames and ta'meya. Meals are trad...

Braaibroodjie is a South African grilled cheese-and-tomato sandwich toasted directly on the braai grill, typically filled with onion and chutney and regarded as an essential side at any South African braai.

Paul Hollywood is an English baker and television personality best known as a judge on "The Great British Bake Off" since its inception in 2010. The son of a bakery owner, he trained as a sculptor before shifting to a career in baking. On the show, he evaluates contestants' technical skills and flav...

Summer pudding is a traditional British dessert made by layering sliced soft fruits, typically strawberries, raspberries, and blackberries, into a bowl with sponge fingers and then covering it in liquid syrup to macerate and blend the flavors.

Flatbreads & Flavors is a 1995 cookbook by Jeffrey Alford and Naomi Duguid that combines bread recipes with travel writing and regional food traditions. It surveys flatbreads from numerous cultures and pairs them with accompanying dishes such as salads, stews, curries, sauces, and grilled foods. The...

Panettone is a sweet Italian yeast bread loaf originating from Milan, traditionally enjoyed around Christmas and New Year’s Eve, characterized by its distinctive dome shape and candied citrus fruit or chocolate additions.

Algerian cuisine is the traditional cooking of Algeria, characterized by a fusion of Berber, Arab, Ottoman Turkish, and French culinary influences. It forms part of the broader Maghrebi culinary tradition, with couscous recognized as the national dish. Meals commonly feature ingredients such as lamb...

The Hot Bread Kitchen Cookbook was published in 2015 by Jessamyn Waldman Rodriguez. It compiles recipes from Hot Bread Kitchen, a New York City-based non-profit bakery that trains and empowers immigrant and minority women for culinary careers. The book provides step-by-step instructions for baking a...

Blue fenugreek, known scientifically as Trigonella caerulea, is a flowering plant in the legume family native to Eurasia. The dried leaves and flowers are ground into a spice that serves as a staple ingredient in Georgian cuisine. It is most famously utilized as a primary component of khmeli suneli,...

Česnečka is a traditional Czech garlic soup characterized by its intense, aromatic garlic flavor. The base typically consists of a rich meat or vegetable broth, diced potatoes, copious amounts of crushed garlic, and traditional Central European seasonings like caraway seeds and marjoram. It is frequ...

Cramique is an enriched yeast bread associated with Belgium and northern France, particularly French-speaking baking traditions. Its soft, lightly sweet crumb is commonly studded with raisins, although versions containing pearl sugar or chocolate are also made. It is sold by bakeries as a breakfast...

Poor Knights Pudding, historically known as Poor Knights of Windsor, is a traditional British dessert that dates back to at least the 17th and 18th centuries. The dish consists of slices of bread that are soaked in a mixture of egg, milk, and sometimes wine or sherry before being fried in butter. On...

German cuisine encompasses the cooking traditions and practices of Germany, characterized by hearty and substantial meals. Meat, particularly pork, beef, and poultry, plays a central role, with the country producing over 1,500 varieties of sausage. Staple side dishes include potatoes, cabbage, and a...

Sopa de ajo, also called Castilian garlic soup, is a Spanish soup made from garlic, stale bread, olive oil, and paprika. Many versions add an egg, which may be poached directly in the broth or stirred in to form strands, while some include cured ham. It is associated with the cooking of Castile and...

Stollen is a traditional German fruitcake characterized by its distinctive marzipan shell and generous inclusion of candied citrus peel, raisins, and almonds, often dusted with powdered sugar before serving.

Paul Hollywood's Bread is a BBC Two instructional series presented by Paul Hollywood, a baker and judge on The Great British Bake Off. Across the series, Hollywood demonstrates bread-making techniques and recipes ranging from basic loaves to regional and enriched breads. The program is aimed at home...

Cabinet Pudding is a traditional British steamed dessert made by combining sponge cake or bread with dried fruit and a custard mixture. The assembled pudding is cooked in a mould until it sets, producing a soft, moist dessert that can be served warm. It is associated with Victorian-era British cooke...

Acquacotta is a traditional soup from Tuscany, particularly the Maremma and coastal areas. Its name means cooked water, reflecting a dish designed around inexpensive ingredients such as onions, tomatoes, celery, leafy greens, and stale bread, with olive oil used for richness. A poached egg is a comm...

Bread and butter pudding is a British baked dessert that turns sliced bread into a custard-based dish. Buttered bread, often layered with dried fruit such as raisins, is soaked in a mixture of milk or cream, eggs, and sugar before baking until the custard sets and the top browns. It is associated wi...

Potato bread is bread whose dough includes cooked potato, mashed potato or potato cooking water in addition to wheat or another grain flour. The potato contributes starch and moisture, giving many versions a soft crumb and helping the loaf remain tender. It has established traditions in Irish baking...

Tajik cuisine is the food tradition of Tajikistan and reflects the country's Persian, Central Asian, Turkish, and Russian cultural connections. Plov combines rice with meat, vegetables, and seasoning; lagman uses noodles in a soup or sauced dish; and manty are filled dumplings cooked with steam. Bre...