Skillet Corn Bread with Roasted Poblano and OreganoBrian Leatart
This moist bread is best fresh from the oven, but it can also be made ahead and reheated.
Just like the state fair, minus the crowds.
With sharp cheese and diced chiles in every bite, the bread’s great on its own. But just think of the possibilities.
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
Kubez bread, a.k.a. kimaaj, is an Arabic flatbread or pita bread. It’s a staple in the Middle East used as an accompaniment for various dishes or as a wrap.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
Easy to make, impossible to stop eating.