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Soft Bread Salami Rolls

Ideas in Food 8 comments

These soft rolls are great for sandwiches. They have a moist, tender crumb and thin, crisp exterior. Most of the time spent here is just letting the yeast do it's thing. These rolls are a great way to ease into bread baking, easily mixed in a standing mixer and shaped by hand. More

Mildly Sweet Sweet-Potato Biscuits

Marissa Sertich Velie 2 comments

Sweet potatoes started out as a way of stretching expensive refined flour in biscuit doughs for those who couldn't afford otherwise, but they're not just an economical step: They create moist, flavorful biscuits that are even more likely to be tender, because some of that sweet potato replaces what would otherwise be wheat gluten. Here are the steps to make them. More

Pillowy (and Pretty) Yeasted Angel Biscuits

Marissa Sertich Velie Post a comment

The angel biscuit is the lovechild of a biscuit and a soft roll: using both baking powder and yeast for leavening, they are guaranteed to rise to pillowy heights. The final result is featherlight and soft with a buttery, biscuit-y flavor. They make a great vehicle for sliders or sandwiches, but are equally as good split in half and served with butter, honey, or jam. More

Light and Tender Cream Biscuits

Marissa Sertich Velie 10 comments

Short of a box mix, the cream biscuit is by far the simplest biscuit formula out there. Dry ingredients are whisked together and heavy cream is gently stirred in. That's it. In fact, the biscuit dough will probably be ready before your oven has fully preheated. More

Quick and Easy Drop Biscuits

Marissa Sertich Velie 7 comments

Fannie Farmer of the famed Boston School of Cooking, called drop biscuits "Emergency Biscuits," which is appropriate considering that all you need to make them is 25 minutes and five basic ingredients. Not only are these quick to make, but they're also super fluffy and tender. More

Super Flaky Buttermilk Biscuits

Marissa Sertich Velie 22 comments

The humble, yet mighty, buttermilk biscuit is an American quick bread that uses baking powder and steam to create layers that are moist, rich, and tender. This recipe creates perfectly light and unbelievably flaky buttermilk biscuits have been perfected through round after round of testing. They're delicious served alongside fried chicken, barbecue, or with whipped cream and strawberries. More

Buttermilk Bacon-Fat Flour Tortillas From 'The Homesick Texan's Family Table'

Kate Williams 5 comments

For some reason, homemade flour tortillas have always intimidated me. I've made corn tortillas many times, so I'm not sure where the reluctance came from. But once I saw Lisa Fain's recipe for buttermilk and bacon-fat filled flour tortillas in her new cookbook, The Homesick Texan's Family Table, I could resist no longer. More

Roast Chicken With Asparagus Panzanella

Daniel Gritzer 2 comments

Making panzanella— the classic Tuscan tomato-and-bread salad—without tomatoes is tricky, because you need all those juices to soften the stale bread. The trick is to find other ways to make the dish as flavor-packed and moist as possible. Here's our method with asparagus, cucumbers, and red onions, served alongside roast chicken. More

Portuguese Garlic and Cilantro Bread Soup (Açorda à Alentejana)

Daniel Gritzer 2 comments

Sort of like congee, but from Portugal and made with stale bread instead of rice, this deeply satisfying soup (it's really more like a porridge), is rich with garlic, olive oil, cilantro, chorizo, and a softly poached egg. More

Italian Sausage, Garlic, and Red Pepper Stromboli

Sunday Supper Jennifer Olvera 5 comments

Everyone likes pizza. Isn't that a statement of fact? Sometimes, though, it's good to switch things up. That's where stromboli comes into play. Containing all the same ingredients in a different package, it's a customizable crowd-pleaser that can be prepared many ways. Ours is stuffed with sausage, garlic, and red peppers. More

Skillet Cornbread with Pecan Dukkah From 'Afro-Vegan'

Kate Williams 1 comment

Despite the fact that I have a strong allegiance to plain Southern-style cornbread smeared with a thick layer of butter, I quite like Bryant Terry's nutty, butter-free version in his new cookbook, Afro-Vegan. Chalk it up to the creative use of dukkah, one of my favorite spice blends. More

Perfect Quick-and-Easy French Toast

Daniel Gritzer 17 comments

This easy recipe should be your go-to for basic French toast, designed for when you wake up in the morning and have a craving for French toast but haven't planned for it in advance. It uses only staples like bread, milk, and eggs, and pantry items like cinnamon, sugar, and nutmeg. The key to why it's so delicious and custardy is that the ratio of egg, milk, and sugar strikes the ideal balance—neither too wet and soggy nor too firm and eggy. More

Meyer Lemon and Olive Focaccia

Wake and Bake Carrie Vasios Mullins 1 comment

This easy focaccia bread gets a tart bite from thin slices of Meyer lemon and a salty hit from Kalamata olives. More

Hot Cross Buns

American Classics Alexandra Penfold 15 comments

These traditional sweet Easter buns are filled with raisins and cherries and topped with a frosting cross. More

Lahmacun From 'The World's Best Spicy Food'

Kate Williams 11 comments

Lahmacun are Turkish flatbreads rolled up around a tomatoey lamb mixture, sprinkled with pepper flakes and topped with a spritz of lemon juice. They're a cousin of larger, milder pides, most often known as Turkish pizzas. More

Rapid Rolls From 'Kitchen Confidence'

Kate Williams 14 comments

When I was in high school, my friends and I used to gorge ourselves on frozen Sister Schubert's Parker House yeast rolls. Kelsey Nixon's rapid rolls in her new cookbook, Kitchen Confidence, offer that same satisfaction. More

Model Bakery's English Muffins

Emma Kobolakis 5 comments

Soft, fluffy, and puffy, these oversized English muffins shouldn't be limited to breakfast. They're cooked in butter and dusted with cornmeal, making them equally good slathered with jam, or used to make sandwiches. More

Easy Boston Brown Bread

One Bowl Baking Yvonne Ruperti 10 comments

Moist and sweet with molasses, this steamed quick bread is easier than you think. More

Speckenwolf Pizza With Mozzarella, Oregano, Onion, Mushroom, and Speck From 'Roberta's'

Kate Williams 3 comments

The Roberta's cookbook also begins with pizza, so we too will kick off our week with a pie. The Speckenwolf is a mainstay on their menu. It's a simple white pizza topped with paper-thin slices of smoky cured speck, creamy fresh mozzarella, earthy mushrooms, and sharp red onions. It's the tiny sprinkle of oregano, though, that totally makes the dish. More

Sesame Flatbreads with Salted Honey Butter

Wake and Bake Carrie Vasios Mullins 11 comments

These soft and chewy flatbreads are accompanied by an easy, but addictive, salted honey butter. More

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