Photo of: Qabali - Afghani  Rice

Qabali - Afghani Rice

Submitted by: SWEETER THAN HONEY 
This recipe is Afghani cooking - its a rice dish that's very popular and very delicious. Qabali is made with carrots, raisins, and basmati rice, and seasoned with cinnamon, cardamom, black pepper, and cumin. 

Photo of: Pan De Sal I

Pan De Sal I

Submitted by: THEO72 
Crispy and delicious dinner rolls from the Philippines. 

Photo of: Lavash Cracker Bread

Lavash Cracker Bread

Submitted by: Betty 
This is identical to the cracker bread sold at delis in large grocery stores that costs six dollars for three big rounds. You can make it for pennies! I fell it love with it as an appetizer with Harvarti cheese melted on it but with the price of the cheese and lavash we didn't have it much. Make sure you roll the dough VERY thin, almost see-through. 

Photo of: Indian Naan II

Indian Naan II

Submitted by: Michelle Chen 
This rendition of Indian naan bread calls for yogurt and kalonji, an exotic spice you may have to search for in specialty shops. 

Photo of: Chinese Steamed Buns

Chinese Steamed Buns

Submitted by: Carol chi-wa Chung 
Follow this recipe carefully and you will be rewarded with these delicate, filling-free Chinese steamed buns. You can also use this recipe to make the traditional filled versions. 

Photo of: Peppy's Pita Bread

Peppy's Pita Bread

Submitted by: Sandy 
Easy to make pita style bread. 

Versatile Bread

Submitted by: Sandy 
This is a basic white yeast dough that can fill many needs: dinner rolls, a base for focaccia or sweet buns, or even a standard loaf of bread. 

Photo of: Batter White Bread

Batter White Bread

Submitted by: Ed 
This is a yeast bread that requires no kneading! A brief, vigorous mixing is sufficient for this simple white bread. 

Photo of: Pita Bread

Pita Bread

Submitted by: GODGIFU 
This low-fat pita recipe calls for applesauce instead of oil. Bake or fry it until puffy, and then let it cool and wrap it around your favorite sandwich fixings. 

Photo of: French Bread

French Bread

Submitted by: Jenn Hall 
A crisp, crunchy crust and slightly chewy center make this bread as traditional as the breads served in France. 
 
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