Breads

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Slow and Easy Panettone

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. More

Sage and Sausage Stuffin's (Stuffing Muffins)

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. More

Easy Pull-Apart Pepperoni Garlic Knots

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. More

Soft Bread Salami Rolls

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

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

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

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

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

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

Roast Chicken With Asparagus Panzanella

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

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