Filled with bacon and onion, these savory New England scones are usually served with soups, stews, and roasted meats, but they make a great breakfast too.
French toast becomes even more indulgent by layering brioche in a deep dish and adding cream cheese, pecan, raisins, and plenty of spices.
Cocoa powder heightens the intensity of these dense, dark muffins. Chocolates lovers rejoice. Enjoy with milk or coffee and freeze any leftovers.
This relatively untraditional rye bread tempers and rye flour with all-purpose flour for a loaf with a slightly more delicate taste and texture.
These dainty rolls are practically spilling walnuts and dried currants. And they couldn’t be any cuter. Seriously. Cutest. Rolls. Ever.
Carol Field explains how to create a rustic italian bread, or focaccia, studded with sage and smothered with red bell peppers, onions, tomatoes, and basil.
These lacy Asian waffles are more like pancakes made with tiny shrimp, coconut milk, lime juice, and cilantro. The sauce adds a touch of saltiness and heat.
An intense herb oil of basil, parsley, oregano, rosemary, garlic an thyme is drizzled atop focaccia loaded with slices of potato, onions, and rosemary.
A thin crisp pizza crust holds a sauce made from crushed tomatoes, mozzarella cheese, caramelized garlic, olives, and the star of this pizza, sardines.
Light, airy, and oh-so-eggy, each popover rises to extreme heights, thanks to this recipe from Neiman Marcus. Serve these in place of bread for a special treat.
This little number pairs pork with prunes and sourdough for a sorta savory, sorta sweet stuffing that goes spectacularly with the holiday turkey.
These breads are chockfull of Portuguese sausage, including linguica and presunto. Add cheese, like a robust Sao Jorge, and they become a meal in themselves.
There’s cornbread, and then there’s cornbread enhanced with bacon, corn, and ample good ol’ bacon drippings. Just as god intended.
Say olá to these Portuguese-style doughnuts from the Azores Islands, essentially crispy, puffy fried dough goodness.
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