Few breads are more closely associated with Ireland than soda bread. Made with simple pantry ingredients and leavened with baking soda instead of yeast, it became a practical staple in rural Irish kitchens during the nineteenth century. Its crisp crust and tender, dense crumb make it equally at home alongside a hearty meal or spread with a little butter and jam.
St. Patrick’s Day is often celebrated with parades, green decorations, and the familiar plate of corned beef and cabbage—but long before green beer and the festive parades Irish immigrants were quietly shaping America’s foodways. From potatoes and soda bread to whiskey distilling and hearty boiled dinners, Irish immigrants left behind a culinary legacy that still flavors our kitchens today.
These muffins lean into that tradition. The Juneberries remain pleasantly firm, lending a subtle sweetness that feels less like confection and more like something gathered by hand. Served warm with a pat of butter, they remind us that not every fruit was meant for pie alone.
A traditional Norwegian flatbread—soft and delicate like a tortilla—made from a potato-based dough that’s rolled out into large, thin circles and cooked on a griddle. Often filled with butter and sugar (known as Kling) or used to wrap savory ingredients.
Bread is one of the oldest, most important, yet perhaps the most presumed foods in the world. In its simplest form, bread is wheat flour and water formed into a shaped dough and baked.
Adapted from Paul Hollywood’s “Ultimate Focaccia” recipe in his new cookbook, “Bake”. Hollywood proclaims this is a favorite and one he takes to many dinner parties he attends.
This recipe is typical of Northern style cornbread.
This is my momma’s (aka Sugar) cornbread recipe as taught to me at the age of ten years.
Quick and easy buttermilk biscuits that are great slathered with butter and jam or split and smothered with country gravy.
This recipe for scratch-made buttermilk biscuits comes from my maternal grandmother.
This moist cornbread with a crisp, golden crust is great with pintos or any other bean dish, chili con carne or for making your favorite stuffing.
In the South, no shrimp basket, barbecue sandwich, or fried catfish plate is complete unless accompanied with hush puppies.
This recipe is for old-fashioned country-style cornbread, made without flour or sugar. Delicious!
This wonderful fruit bread is made from the largest edible fruit native to North America.
This recipe is by Andria Scott Hurst from Southern Living (June 1997).
Adapted from a recipe by Karen Fortin at Carman Brook Maple and Dairy farm, Swanton, VT.
Pawpaw preserves are extremely versatile and makes an excellent topping for ice cream and yogurt.
These homemade fried pies were a special treat my momma made for me as a child.
These doughnuts are coated with a sugary glaze and taste just like cake doughnuts from your favorite bakery.
