Spicy salami and sweet honey are perfect partners on this Neapolitan-style pizza with fresh mozzarella and sliced chilies.
A quick and easy flatbread made on the grill gets topped with za'atar, and plenty of it!
Scallion pancake dough grills up as marvelously as it fries, getting crisp, bubbly, and nicely charred.
All the empanadas of Latin America—whether baked or fried, wrapped in a corn or flour dough—can thank the Galician empanada for their existence. Unlike the individual hand pies of Latin America, this empanada is formed as a large baked pie with a wheat crust and filled with onions, green peppers, and your choice of protein. Only after it's baked does it get cut into individual portions. Here's how to make it at home with a classic tuna filling.
These thick Tex-Mex style flour tortillas have chewy texture, while remaining very soft and tender. They're perfect for quesadillas, breakfast tacos, and queso fundido.
The cemita, a brioche-like bun from Puebla may well be the ultimate sandwich or hamburger bun. It has a sweet and savory flavor with a dense-yet-light crumb that can stand up to stacks and stacks of toppings without disintegrating or being overly firm.
It's difficult to make good bread today, but it's darned easy to make hot, fresh, world-class bread tomorrow. This focaccia, topped with olives, rosemary, and pistachios, requires no kneading or stretching and results in a crisp, olive oil-scented crust and a puffy, moist, well-risen internal crumb with just the right amount of tender chew.
Whether you're serving it with chili or simply with a smear of butter and a drizzle of honey, good cornbread with a moist, tender crumb and and intense corn flavor is one of life's greatest pleasures. So how do you take one of life's greatest pleasures and make it even more, well, pleasurable? Simple: Add some browned butter to it.
Stollen is one of the world's great Christmas breads, a delicious treat whether you celebrate Christmas or not. Most people buy it, but the truth is that stollen is as easy to make at home as any basic bread.
Of all the holiday breads that pop-up around this time of year, panettone is the stand out. Boozy, sweet, and ubiquitous, it can be found at grocery stores and bakeries everywhere. This year, it's time to start making panettone at home.
Bacon, cheddar, and scallions load this cornbread up with a salty, sharp, and smoky flavor that contrasts against the sweet and moist cornbread.
Maple syrup adds a distinct sweetness that pairs well with the toasted walnuts that give this tender and moist cornbread a nice crunch.
I take sweet Northern-style cornbread and make it even sweeter with honey—it's the perfect counterpoint to the tart fresh cranberries and bright orange zest in this recipe.
This Southwestern-style recipe calls for roasted poblano and red bell peppers, corn, and a little cayenne, for a sweet and fruity bread with a slight touch of heat.
Creamy, sweet, fruity, and spicy, this cornbread cheese gets a big transformation from the simple addition of chopped fresh jalapeños and pepper jack cheese.
Whether you call them stuffin's or muffings, stuffing muffins are one of the best ways to enjoy the best side dish on the Thanksgiving table. Baking standard stuffing in individual buttered muffin tins makes for individual serving-sized stuffin's that are moist in the center with crisp edges all around.
Northern-style cornbread is defined by a sweetness and moistness that more closely resembles cake than bread. This recipes gives you all that, plus a deeply browned, crisp Southern-style crust.
The recipe combines two classic fall quick breads: pumpkin and gingerbread. It grabs the ginger and molasses from a classic gingerbread and adds just enough pumpkin for moistness without adding too much pumpkin flavor. Think of it as a really spicy variation of your favorite pumpkin bread.
These pull-apart garlic knots are baked in a cast iron skillet for a crisp, golden brown bottom. They are intensely flavored with pepperoni, red pepper flakes, garlic, and two types of cheeses, and have a moist, buttery crumb. It's the kind of recipe that your guests will demand you make time and time again because they're that damn good. Good thing they're easy as well.
Wylie Dufresne's shortening-based biscuits, created as an homage to Popeyes', boast a delicate, pillowy interior surrounded by a gently crisp crust. Serve them alongside these Popeyes-style chicken tenders.