Bread Recipes & Ideas

Bonus: The recipe uses a whole can of pumpkin.

Do future you a favor.

Perfect for pairing with a PSL.

Save a slice for me.

Making chapati has never felt so effortless.

It's the perfect dinner for one.

No zucchinis were squeezed in the making of this dessert.

They have the most incredible soft, tender texture.

Should we all just agree that we really go apple picking for the warm cider donuts and freshly pressed apple cider? Eating those fried donuts is one of my fondest food memories from the two years I lived on the East Coast, but unfortunately they’re harder to find now that I’m back in California. The best solution was to head into my kitchen and make a batch myself.

I am an equal opportunity donut lover. I love them all, from the mass-produced to the artisanal. But if I had to pick a favorite, it would be the old-fashioned buttermilk bar, which boasts craggy edges and a glazed top that I can’t get enough of. Buttermilk bars rose to popularity in Los Angeles-based mom-and-pop donut shops in the 1960s. They are still the top seller at many LA donut shops today, including Primo’s.

It uses a full pound of zucchini.

It's a must before summer's over.

They’re perfectly plush and tender.

I can’t stop thinking about this muffin.

And it's so easy.

It just may ruin all other French toast recipes for you.

Make this once, and it will be your new go-to.

It’s that good!

Get ready to crunch.

Ever had a classic French palmier? A flaky turnover filled with fruit? A bite of puff pastry filled with cranberry sauce and brie at a cocktail party? All these delicious treats start right here, with this dough. Yes, you can buy puff pastry at the store, but if you’re in the mood for a real baking project, you can make it yourself at home. All you need is a pastry scraper and a French rolling pin, and simple ingredients like flour, water, and butter.

With fresh or frozen bananas.

Southern biscuits are the perfect fictional device for telling the narratives of Southern families. One cook makes his biscuits with White Lily flour only because that’s how his Maw Mae did it. Another swears by lard, as her family never had the funds for high-dollar butter or shortening. Most Southern cooks bake biscuits at least once a week — a ritual and rite of passage as the recipe is handed down through the generations. My biscuit recipe is much the same.

For me, the moment that marks the beginning of spring isn’t when I spot the first cherry blossoms or pack away my winter coat — it’s when I bite into my first strawberry of the season. Homemade strawberry shortcakes are the very best way to showcase the freshly picked, super-juicy spring berries.

You’ll definitely want a slice!

It’s bursting with berries.

It's hard to eat just one.

It's perfect for St. Patrick’s Day or really anytime.

Don’t even think about skipping this step.

It’s perfect for breakfast or dessert.

It’s just like you’re at Dollywood!

A must for any chocolate-lover.

King cakes are made around the world as part of the festival of the Epiphany, but in New Orleans, king cakes have truly taken on a life of their own. From the start of Carnival on January 6 through Mardi Gras at the beginning of February, you’ll find one of these sweet, color-splashed king cakes just about everywhere. Did you get “the baby”? That means you bring the next cake — and we have just the cake you’ll want to bring.

Biting into a beignet is like biting into a buttery, fluffy pillow. When fried in hot oil, the slightly savory dough yields bite-size nuggets with perfectly crisp exteriors and tender interiors that beg for a dusting of powdered sugar (did you know you can make your own?) and a cup of freshly brewed hot coffee. New Orleans-style beignets are probably the most well-known beignets in the United States, and they’re surprisingly easy to make at home.

I wonder if Taylor Swift loves them too!

I promise you.

Almost everything you need is in your pantry.

Flaky biscuits, creamy gravy, can’t lose.

Perfect for the holidays.

These are beyond worth the effort.

It's our go-to brunch dish for a reason.

It was only a few years back when my mom first decided to bake stollen for Christmas morning. Traditionally, she baked her signature coffee cake after stockings, but with a house filled with more holiday guests than usual, she decided to expand the morning menu.I can still remember her kneading the dough on the 23rd, and when I later walked past the countertop, I encountered the most supple, glistening dome of dough I had ever seen.

It's perfect for beginners.

No notes.

So buttery. So garlicky.

Bananas turning black? Lucky you.

No knead, no problem.