An easy, foolproof, ever so slightly sweet corn bread that comes together as quickly as it disappears. Just watch it.
Beautiful burger buns. Were ever three words joined in such harmonious sequence? And can we add buxom and buttery?
Cute as a button, and not much bigger, these buttery, bacony scones are the most diminutive and darned good baked thing we’ve had in recent memory.
A little semolina goes a looooong way in lending this dough an easy-to-knead workability and a surprisingly tooth-sinking texture. (You heard us. Tooth-sinking.)
“The best biscuits I’ve ever had!” is what we’re hearing from many, many, many folks who just can’t help but exclaim when they try these buttery biscuits.
These exceptionally airy pull-apart rolls bake up crisp on the outside, tender on the inside, and, yes, light as a feather through and through.
Every once in a while, along comes a loaf that’s so rustic, so memorable it ruins every other bread experience. Here’s that loaf.
That’s right. A behemoth stack of French toast made from–believe it–thick-sliced banana bread. Sort of makes you believe in Santa, too, doesn’t it?
You’ll be glad you didn’t just run to the corner bakery when there’s an obscenely buttery, flaky, made-from-scratch croissant before you. Trust us.
Babkalicious! Best babka ever! Holy Cow! Holy Babka! Those are just some of the responses we’re hearing ’bout this indulgent loaf of buttery, chocolatey, Jewishy goodness.
T. Susan Chang explains how she came to create this quick, subtly sweet loaf from a gourd of fairy tale proportions.
Time to change into your baggiest sweatpants. You know, the ones with the no-longer-elastic waistband. Call us realists.
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