We thought we'd landed upon the simplest yeast bread recipe in 2007, when Mark Bittman wrote about the no-knead approach of Jim Lahey, owner of Sullivan Street Bakery. It quickly became (and remains) one...
Author: Nick Fox
Bread that slides out of a can? It might strike many Americans as a dubious culinary eccentricity, but throughout New England it is a staple, often purchased at the supermarket and served at home with...
Author: Jeff Gordinier
This traditional Irish sweet bread is known as barmbrack, or bairin breac in Gaelic, or speckled loaf, since it is run through with raisins. This is a perfect bread for breakfast or tea, spread with good...
Author: David Tanis
Classic Yorkshire pudding is the combination of a few humble ingredients-eggs, milk and flour-bolstered by the savory drippings from a large beef roast. The recipe is simple, and relies upon just a few...
Author: Erin Jeanne McDowell
These saffron-hued sweet buns, called Lussebullar, are a staple of the Swedish tradition of St. Lucia's Day, a winter-solstice celebration. The recipe is from Jennifer Jansch, whose children serve their...
Author: Sam Sifton
Made with extra-virgin olive oil, this challah is especially rich and complex tasting. A little bit of grated citrus zest, if you choose to use it, adds a welcome brightness to the soft, slightly sweet...
Author: Melissa Clark
Cranberries meet cornbread in this one-bowl fall mashup. A crunchy golden edge forms around the cornbread thanks to the hot skillet the batter is poured into. The mixture crisps in the oven-melted butter...
Author: Vallery Lomas
The thick, golden wedges of cornbread served directly from a skillet that you see in glossy food magazines look nothing like the thin and crispy cornbread April McGreger's Mississippi grandmother used...
Author: Kim Severson
This basic recipe is so easy and forgiving that you may find yourself making cornbread as often as your mother made mashed potatoes. Only a few ingredients are pretty much fixed: the salt, the baking powder,...
Author: Mark Bittman
These no-knead rolls couldn't be easier: Just mix together a few ingredients, and let them rise. The dough rises slowly for a long time, because the dough needs to gain strength as it rises, which contributes...
Author: Erin Jeanne McDowell
Corn has always been an important crop for Native Americans, who cook it into porridges, breads and puddings. Over generations, various incarnations of corn pudding became especially popular in the South....
Author: Sarah DiGregorio
When baking soda was introduced in the early 19th century, Irish home cooks adopted the product almost immediately. With soda, a loaf of bread could be ready in as little as one hour, as opposed to using...
Author: David Tanis
Ingenuity is behind Indigenous fry bread. When the United States government forcibly relocated Navajos (Diné) from ancestral lands in the 19th century, Native American women invented fry bread from government-issued...
Author: Kevin Noble Maillard
North Carolina and sweet potatoes go way back. To this day, the state is a national leader in growing the crop. Stephanie L. Tyson, the chef who oversees the kitchen at a Winston-Salem spot called (appropriately)...
Author: Jeff Gordinier
Dinner rolls don't have to be white and fluffy. These flavorful brown-bread rolls are chock full of a variety of tasty seeds and are sweetened with a touch of molasses. The dough resembles a whole-wheat...
Author: David Tanis
Coco bread is the Jamaican version of buttery and sweet yeast-risen dinner rolls. In New York City, they are often sold wrapped around a Jamaican beef patty with a slice of American cheese, but at Miss...
Author: The New York Times
In 1896, Fannie Farmer, then principal of the Boston Cooking School, wrote and published a cookbook that revolutionized the way home cooks thought about cooking and housekeeping (she introduced the concept...
Pineapple juice and a bit of sugar give these soft, golden buns a slight sweetness that makes them irresistible: They're as nice with butter and jam as they are hugging a burger or a turkey sandwich. Keep...
Author: Samantha Seneviratne
Here's a delightful, tangy twist on the fluffy breadbasket staple; cranberry butter is brushed between two layers of dough then baked until golden. They're fun, they're unexpected, they're delicious. (Bonus:...
Author: Melissa Clark
Ubiquitous on southern tables, cornbread is a versatile side dish that can be cut into pieces from a cast-iron skillet or, as done in this recipe, portioned as individual muffins. This recipe by Alexander...
Author: Korsha Wilson
Challah is tremendously popular in the United States, among Jews and non-Jews alike. But it doesn't say anywhere in Jewish scripture that challah is a braided, sweet, eggy, deliciously squishy bread of...
Author: Julia Moskin
Delicious on its own or as the base for a stuffing, this rich, moist cornbread is inspired by a Basque recipe that's been altered to resemble American cornbread. The pumpkin flavor is very subtle, and...
Author: Martha Rose Shulman
So you've brought a sourdough starter to life, or received one as a gift, or purchased one somewhere. You've fed it and watched it become bubbly and fragrant, with a light yeasty-boozy scent. Now it's...
Author: Sam Sifton
This lightly sweet cornbread has a crunchy, buttery crust, which comes from baking it in a hot skillet. If you have a cast-iron pan, this is the time to use it. The heavy, heat-retaining material will...
Author: Melissa Clark