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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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