You're practically set with your menu for tomorrow. Vegetables chopped? Check.
One of the most overlooked items on a
Thanksgiving table is the bread; often it is nothing more than store-bought rolls. Although I've made
buttermilk biscuits in the past, this year I was looking for a bread item that can be made in advance. I was thrilled to find a creative alternative in this recipe for savory madeleine.
Last weekend, I had an abundance of
persimmons and
decided I would make something for a friend who helped me organize an event. Luckily, I came across an enticing recipe for dessert bread made with persimmons, brandy, walnuts, and dates.
Because the recipe yields a huge batch, I altered it to make some
muffins as well.
Bread salad is a popular Summer dish, but that doesn't mean it can't be modified for Fall. Instead of the classic tomatoes and basil, this recipe calls for a more seasonal
butternut squash and sage. To cut down kitchen prep, bake the butternut squash and the bread ahead of time.
Another one of my latest
Fall dessert obsessions I found while browsing the
Kitchen Goddess group on
TeamSugar. By looking at the photo, I can practically taste the moist texture of the cake! But my favorite part?
Growing up, dessert nut breads were family favorites, and at a young age I discovered that these loaves make great gifts for many occasions. With the first recipe below, you don't have to worry about spending hours in the kitchen to make a delicious, pretty treat for yourself or someone else. Or, if you're feeling more adventurous (and patient), you can opt for a recipe that starts from scratch.
I have a weakness for crostini. I simply can't get enough of the thin, crisp toasts with savory toppings. Since I jump at the chance to try a new variation, I recently made this easy, vegetarian crostini recipe.
The bread pictured below would make a delicious accompaniment to
Indian rice with lentils and raita. Do you know what it's called?
I thought I was starting to get sick of pasta . . .
