Bread & baking↗Icelandic rye bread
A sweet dark rye bread baked in a sealed tin for twelve hours at a low temperature.
Serves 12 peopleView recipe →
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Bread & baking↗
Bread & baking↗Trinidad roti
A layered flatbread beaten into rags on the pan, served with chicken or goat curry.
Serves 6 peopleView recipe →
Bread & baking↗Mbejú
A starch and cheese flatbread set in a dry pan without a drop of water.
Serves 6 peopleView recipe →
Bread & baking↗Gurasa
A thick Sudanese pan bread, served with meat stew or sauce.
Serves 6 peopleView recipe →
Ruisleipä
A dense sourdough rye bread, sour and with almost no wheat flour in it.
Serves 12 peopleView recipe →
Shelpek
Thin flatbreads fried in oil, the memorial bread of Kazakh tradition.
Serves 7 peopleView recipe →
Montreal bagels
Bagels boiled in honey water and baked in a wood oven, sweeter and thinner than New York's.
Serves 12 peopleView recipe →
Boorsok
Kyrgyz fried dough diamonds, hollow inside, for tea and the dastarkhan.
Serves 10 peopleView recipe →
Cast-Iron Skillet Cornbread
A crackling-bottomed, golden-domed Southern skillet cornbread — lacy and crisp where the batter hit the smoking ir…
Serves 4 peopleView recipe →
New York Bagel
A New York bagel has a thin, crinkled crust from the boiling bath — slightly glossy and tender on the outside — gi…
Serves 4 peopleView recipe →
New York–Style Bagels
Chewy, glossy, mahogany-dark rings with a crust that snaps under the knife and an interior dense enough to hold a …
Serves 4 peopleView recipe →
Baguette
The Parisian benchmark — a slow, cold-fermented dough of nothing but flour, water, salt, and a whisper of yeast, c…
Serves 4 peopleView recipe →
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