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...
Author: Nick Fox
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...
Author: Korsha Wilson
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...
Author: Vallery Lomas
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...
Author: Martha Rose Shulman
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...
Author: David Tanis
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...
Author: Kim Severson
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...
Author: Jeff Gordinier
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...
Author: Erin Jeanne McDowell
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...
Author: Mark Bittman
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...
Author: Melissa Clark
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....
Author: Erin Jeanne McDowell
Ingenuity is behind Indigenous fry bread. When the United States government forcibly relocated Navajos (Diné) from ancestral lands in the 19th century,...
Author: Kevin Noble Maillard
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...
Author: David Tanis
Corn has always been an important crop for Native Americans, who cook it into porridges, breads and puddings. Over generations, various incarnations of...
Author: Sarah DiGregorio
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...
Author: Jeff Gordinier
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...
Author: Sam Sifton
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,...
Author: Sam Sifton
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...
Author: The New York Times
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...
Author: David Tanis
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...
Author: Melissa Clark
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...
Author: Samantha Seneviratne
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...
Author: Julia Moskin
In 1896, Fannie Farmer, then principal of the Boston Cooking School, wrote and published a cookbook that revolutionized the way home cooks thought about...
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...
Author: Melissa Clark
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,...
Author: Sam Sifton
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...
Author: Martha Rose Shulman
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...
Author: Melissa Clark
In 1896, Fannie Farmer, then principal of the Boston Cooking School, wrote and published a cookbook that revolutionized the way home cooks thought about...
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...
Author: Julia Moskin
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...
Author: The New York Times