Fresh popovers, flavored with ground hazelnuts and zesty herbs, are a Thanksgiving must. Making these popovers is easy because the batter is made ahead then baked off right before dinner.

This bread stuffing with bacon, sage, and onions is the perfect accompaniment to all types of roast Thanksgiving turkeys. It’s versatile and can be made ahead.

Cranberry-orange pecan bread is a holiday morning favorite. Fresh OJ and orange zest add zing while the cranberries lend tartness to the pecan bread.

Bread pudding muffins are just that: bread pudding baked in muffin tins. These smaller, easier-to-handle puddings are great for breakfast—even on the go

by Carlyn Berghoff and Nancy Ross Ryan
from The Berghoff Café Cookbook
(Andrews McMeel Publishing, 2009)
Makes 12 medium-size or 24 small pretzels
Pretzels are one of the world’s oldest snacks. Great-grandfather Herman ate them in Germany as a …

Pane all’Olive
by Jim Lahey with Rick Flaste
from My Bread: The Revolutionary No-Work, No-Knead Method
(W.W. Norton, 2009)
Makes one 10-inch round loaf; 1 1/2 pounds
When I first opened Sullivan Street, with Roman baking in mind, this slightly …

Pane Integrale
by Jim Lahey with Rick Flaste
from My Bread: The Revolutionary No-Work, No-Knead Method
(W.W. Norton, 2009)
Makes one 10-inch round loaf; 1 1/4 pounds
For this no-knead whole wheat bread, I use good-qualty whole wheat flour. White …

Stecca
by Jim Lahey with Rick Flaste
from My Bread: The Revolutionary No-Work, No-Knead Method
(W.W. Norton, 2009)
Makes 4 thin stick-shaped 18-inch loaves; 1 1/3 pounds
The name of this bread—stecca, or “stick” in Italian—is one I simply made …

by Arthur Schwartz
from Jewish Home Cooking
(Ten Speed Press, 2008)
Serves 6
Challah is one of the most important Jewish foods. A yeast bread enriched with eggs and oil, it is similar to French brioche, and it is …

by Mary Karlin
from Wood Fired Cooking
(Ten Speed Press, 2009)
Makes 10 breads
Jerry Traunfeld was the executive chef for many years at the HerbFarm in Woodinville, Washington, near Seattle and now he owns Seattle’s Poppy Restaurant. Jerry’s …

by Nancy Baggett
from Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads
(John Wiley & Sons, Inc, 2009)
Makes 1 large loaf, 12 to 14 slices

The Hispanic influence on American culture over the past decades has been pervasive and shows …