Notes about Recipes in this book

• Manchego and chorizo muffins

  • Lsblackburn1 on March 06, 2022

    Very tasty! I used muffin papers so I wouldn’t have to grease the tins. Paper stuck a little, but not too bad. These had just the right amount of kick from the cayenne.

  • Ishie1013 on November 05, 2025

    I liked this and it was easy, but I'd probably grate the manchego instead of dicing it to spread it more evenly through the dough, since it felt like there were pockets of a little bit bland muffin with interspersed flavor bombs, and would like the cheesiness to be distributed. They were greatly improved with a little touch of Mexican crema for serving.

• Corn muffins with cheddar and scallions

  • Kinhawaii on July 09, 2022

    These were good but not wow. I’d rather eat them as an accompaniment. I was too lazy to grease the pan so used liners, which they stuck to a little & didn’t make as nice a crust. They really filled up the liners before baking.

• Jalapeño and cheddar scones

  • Fyretigger on August 22, 2022

    Mixed results. Flavor is very good, but they didn't come out light in texture. They required considerably more time to bake than listed in the recipe. I verified the baking time and temp and that the oven had been correctly set and was accurate with an independent thermometer. I wonder if my baker powder has gone bad. I'll try again with fresh baking powder.

  • Fyretigger on August 24, 2022

    On a second try with fresh baking powder, much better results. I did still need to increase the baking time and to resort to briefly broiling to get nice color.

  • BrendaD1962 on August 09, 2023

    These were just okay for us. We didn’t love them and won’t be making again.

  • stacy_w4mm4g on February 14, 2026

    Nice base savory scone recipe- easy to adapt too!

• Feta-dill zucchini bread with feta butter

  • KathyCookinginSeattle on July 26, 2022

    Yummy! I didn't make the feta butter b/c I like to eat bread plain. Great use of abundant zucchini crop that's not a sweet bread. Great for breakfast!

  • hillsboroks on October 09, 2022

    This bread is an absolute delight and a fabulous way to use up abundant zucchini. I didn’t have fresh dill so I substituted 2 teaspoons of dried dill and it was perfect. I did make the feta butter and it really takes the bread to the next level. It was an incredible side served with grilled salmon.

• Quick cheese bread

  • hillsboroks on October 19, 2022

    For a bread that was so quick to make this bread really delivers on the flavor. I really liked the Parmesan crust on the top and the bottom of the loaf. I used sharp Tillamook cheddar and followed the recipe exactly but my son also made a loaf using extra sharp white cheddar and minced rosemary. He says his version was excellent as well. Next time I will try adding rosemary or another herb. This was lovely served warm alongside homemade soup.

  • sarahawker on November 30, 2022

    This was pretty wonderful. Easy to make and a big hit with everyone in the family. I did have some pretty sharp cheese and would do that again.

• Quick cheese bread with bacon, onion, and Gruyère

  • Fyretigger on November 26, 2023

    Wonderful, cheesy, bacon goodness. And very easy to prepare. Tip: after adding the parmesan cheese to the top you can press down on that to level out the loaf.

• Garlicky olive bread

  • Fyretigger on October 03, 2022

    Really delicious! Good balance of flavor. But it came out just a trifle under baked, and I gave it a total of 26m vs the 22-25m in the recipe. I suspect that when you sauté the garlic, the cast iron skillet should be smoking before adding the oil and garlic; then it will be well pre-heated for the oven.

• Fresh corn cornbread

  • Acarroll on January 02, 2024

    Solid basic cornbread. Veganized it by using vegan butter and a combination of soy milk/lemon juice/cider vinegar for buttermilk. Picky kids loved it!

• Sun-dried tomato, garlic, and za'tar biscuits

  • Ishie1013 on March 03, 2023

    These biscuits were super easy and taste delicious, despite my messing up biscuits numerous times before. The trick of brushing the top with the sun dried tomato oil before sprinkling the za'atar is brilliant. I didn't use the book's recipe for za'atar; I used some I picked up in Jordan, and it was really awesome. I did add some rosemary into the batter, which really enhanced the flavor. I will make this again.

  • Kinhawaii on April 08, 2026

    These were easy & good but for me not great. I’m not a spicy fan but I could see liking some sort of chili in this. I made half a recipe.

• Cheddar and pimento drop biscuits

  • averythingcooks on February 27, 2026

    Quick to put together & very tasty.

• Cornmeal and sage drop biscuits

  • hillsboroks on September 20, 2022

    These biscuits are a lovely cross between a biscuit and cornbread. But unlike cornbread, they are still light and fluffy and not dry while giving you the cornbread flavor. And unlike biscuits which can be a bit bland, the cornmeal and sage really amp up the flavor. My husband suggested bringing out the jar of homemade apricot pineapple jam and it was a match made in heaven. I didn’t have coarse cornmeal so I used polenta instead and it worked great. These will certainly be repeated at our house.

• Gochujang and cheddar pinwheels

  • Fyretigger on October 17, 2022

    Delicious and I will definitely make again. They have significant heat, but it passes quickly to a pleasant lingering glow. I was baking for friends and one can't tolerate onion/garlic alliums, so I substituted Thai Basil I had in the freezer for the chives, and that worked fine, otherwise they were made to recipe. I followed the recipe instructions to the letter: temperature, middle shelf, double-panned, parchment paper. At the high end of the baking time (16m), they were still quite pale; they didn't appear done until about 26m. This has happened twice before with recipes from The Savory Baker. And after the 1st time, I verified calibration of my oven, following the guidelines in Modernist Cuisine, and my oven temperature is spot on. The other recipes under specifying baking time were Jalapeno and Cheddar Scones and Garlicky Olive Bread. I'm starting to think that America's Test Kitchen is assuming convection oven or something similar, without stating it in the recipes.

  • Soulkitchenjen on November 20, 2022

    I subbed green onion tops for chives (all the stores were out). Otherwise made per the recipe. They were…ok. I was a little underwhelmed. Everyone else liked them. They needed sharper cheese.

  • BrendaD1962 on August 09, 2023

    Delicious. I make these often. Don’t overdo it with the Gochujang though or they’ll be almost too spicy to enjoy.

  • Lsblackburn1 on May 12, 2024

    Delicious! I cooked them for about 20 minutes and they were a bit black on the bottom but didn’t taste burnt. Perfect for happy hour..

  • averythingcooks on March 24, 2026

    I used my best extra old cheddar, spread the gochujang in a thin layer (ie not sure I used the full amount) & these disappeared quickly. They needed at least 20 minutes in the oven & 1 key comment was that these had "that good heat" that hits you but then keep you coming back for more. They can be made ahead, were easy to put together & will make many more appearances.

• Deep-dish quiche Lorraine

  • FromScratch on February 27, 2024

    If your eggs are extra large, you might want to use one less, or cut back on the milk. The custard mixture filled the crust to overflowing for me. It also doesn't say to put the quiche on a sheet pan with parchment on it for the final bake, but I did and I was very glad that I had, since it sloshed. And it was overdone at 1 1/4 hours, next time I will start checking at an hour.

  • sarahawker on April 19, 2024

    Made this for Easter and it's really great. I used a deep springform pan which worked perfectly.

• Pizza chiena

  • sarahawker on November 14, 2023

    Decadent and a Really terrific way to use up CSA veg. I used a combination of Broccoli Rabe and Swiss Chard. Be careful w/ the food processor. I broke my butter with a bit too long processing but it was still an amazingly sturdy and flaky crust.

• Chicken pot pie with savory crumble topping

  • Lsblackburn1 on January 05, 2024

    This required lots of steps, but the result was a delicious pot pie. Baking the crumble separately kept it really crisp, which was delicious in the filling.

  • jessicabuss on February 04, 2026

    A top 10 recipe for us - phenomenal outcome!

• Double-crust chicken pot pie

  • sydlikestocook on December 12, 2023

    Such a good recipe! Left out the peas - they were not missed :)

  • LittleLemon on January 07, 2024

    So delicious! My family loved it, and they want me to add it to my regular rotation. The recipe does not specify whether to use a deep-dish or a regular-sized pie plate. You definitely need a deep-dish. Even with that, I still had over 2 cups of filling left over. You could almost bake two regular-sized pies with the amount of filling this recipe makes. I did not have rotisserie chicken and instead added two chicken breasts (seasoned with salt) after the potatoes had cooked for a few minutes. This was perfect!

  • Ishie1013 on March 05, 2024

    This was fantastic and the pie crust came together well. Very lovely dish and got a lot of compliments. Will be my go to chicken pot pie recipe.

• Poblano and corn hand pies

  • jtodes on October 10, 2023

    Delicious. The dough is very easy to handle.

• Hortopita

  • brooke_o7pu7x on April 02, 2026

    Really tasty. Used kale, chard, dandelion greens, added sautéed mushrooms and onions (sub for leeks), other ingredients as listed.

• Chicken b'stilla

  • Ishie1013 on April 27, 2022

    This was incredible. I’ve always loved b’stilla but it’s very hard to find. This will be my go to recipe.

• Lamb phyllo pie

  • Lsblackburn1 on May 01, 2022

    Made this for a dinner party and everyone loved it. Easy to make ahead and then bake later.I used currents instead of raisins.

• No-knead brioche tarts with zucchini and crispy prosciutto

  • ana.houk on December 25, 2025

    This recipe is great! Easy and very versatile! I did mini tarts with Brie and strawberry preserves.

• Camembert, sun-dried tomato, and potato tart

  • Jw4144 on March 10, 2026

    Needed to add some broth to the pan while sautéing the potatoes until tender so the other ingredients didn’t burn in the pan. Cooked off the broth before adding everything to the tart.

• Mini cheese crackers

  • averythingcooks on May 13, 2026

    These little guys are crispy & flaky but the flavour really comes down to using the best quality, well aged cheddar you can get.

• Caramelized onion flatbread with blue cheese and walnuts

  • averythingcooks on April 23, 2026

    With thinly sliced skirt steak on the menu, this recipe inspired me to pull out an aging, frozen naan to serve with it. 1st, spread with a shallot, garlic, herb ("snail") butter then into the oven to soften up before adding the onions (cooked with lots fresh thyme), cheese & walnuts...back into the oven to get hot & melty. We topped our pieces with slices of hot steak & loved the result. The scallions were good but we agreed that this time, the walnuts weren't really necessary. I'll be back to repeat, making it as written with freshly made dough.

• Sfincione

  • Kinhawaii on May 17, 2026

    Good but the sauce was sparse & the onions are simmered for an hour. I prefer the other versions with more sauce. The crust had a nice texture that was finer than others I’ve baked but dominated- I didn’t feel like I was eating pizza but a snack or an accompaniment bread. If I made this again I would double the tomato sauce.

• Blue cheese and chive popovers with blue cheese butter

  • Fyretigger on August 15, 2022

    Excellent flavor, both the popovers and the blue cheese & chive butter. I made them to the recipe and using a popover pan. The popovers came out a little stodgy at the bottom. I think this might have been caused by having the popover pan rest on a sheet. I won't do that next time.

• Gougères with aged Gouda and smoked paprika

  • Fyretigger on May 13, 2023

    Very tasty. Quick and easy to prepare. I used a piping bag in forming them. They puffed nicely. While good the way they are, I can imagine filling them with something light that pairs well with cheese -- maybe a veggie pate.

• Cheddar and black pepper bread

  • Fyretigger on February 11, 2024

    The technique produces a beautiful loaf. The cheese flavor is quite good, but the pepper overwhelms a bit on the heel pieces. The recipe consumes a lot of time, but it is mostly passive time, during which you can do other things, just in 20, 30 and 60-90 minute slices.

• Caramelized onion bread

  • Fyretigger on February 19, 2024

    Good flavor, but the loaf came out flat. It essentially collapsed after turning it out of the proofing basket.

• Pizza dough

  • sarahawker on November 21, 2024

    Let this dough sit in refrigerator for 24 hours and it was a beautifully stretchy workable dough. Has very good flavor and holds up to toppings. This will become my go-to dough.

• Spinach and Gruyère strata

  • Lsblackburn1 on November 29, 2024

    This was a delicious side dish for turkey. Loved how you could assemble it the day before and then bake the day of.

• Sausage and chive pull-apart rolls

  • Ishie1013 on December 18, 2024

    Very good and my first attempt at a 'cinnamon roll' style dish. Made for a group so doubled the recipe but did the first step in the microwave separately. These are absolutely wonderful tasting and make a great breakfast, lunch, or snack. I imagine you could make any number of varieties of these with different types of sausage/ground meat/cheese. I'm still somewhat hesitant about baking, and the dough came out perfectly, like it came from a bakery. The hint about checking the middle to make sure it's 200 degrees (makes no difference for food safety as the sausage is pre cooked but makes sure the dough is fully cooked to perfection) was very helpful.

• Pão de queijo

  • Fyretigger on June 17, 2025

    I over baked mine, missing the temperature adjustment and they still came out wonderful -- caramelized and crunchy crust on the outside and good bread texture on the inside. Recipe makes 8, but they are very rich and I think you could stretch that to 12 and not be disappointed in the portion size.

• Eat Your Books by Jenny Hartin

  A gorgeous collection of bakes focusing on the savory side.

  Full review