My long-time friend, colleague, and fellow Southerner, Jean Anderson, relates in her wonderful American Century Cookbook how her mother came up with this delightful variation on old-fashioned sticky buns as a way to avoid having to fool with yeast dough. Contrary to what the long list of ingredients might imply, the biscuits are quick and easy and perfect for a stylish brunch.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
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.
Serve a thick slice for breakfast or an afternoon pick-me-up.
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.