Cranberry-Cream Cheese-Stuffed French Toast

This cream cheese-stuffed French toast is filled to the gills with a sweetly tart cranberry-cream cheese middle. It just screams Sunday brunch.

Thanksgiving 2010: Coloring Outside the Lines

For Thanksgiving dinner this year, we’ve colored outside the lines and put together a fantastic menu. All the familiar ingredients in unexpected ways.

Southern Corn Sticks

For these corn sticks, definitely use a corn stick pan. It gives the sticks a crunchy, crisp exterior with a tender, warm center. Pass the butter, please.

Gluten-Free Banana Bread

All the usual suspects—butter, sugar, eggs, nuts, and, natch, bananas–are here, save for gluten. Honestly? We were so tempted by the loaf’s taste and texture, we didn’t even miss it.

• Quick Glance
• 10 M
• 1 H, 30 M
• 36

Apple and White Cheddar Scones

These sweetly savory scones are insurgents of sorts, playing loose and fancy free with the classic convention of a slab of Cheddar alongside a slice of apple pie.

• Quick Glance
• 15 M
• 1 H, 15 M
• 18

Carrot-Zucchini Bread with Candied Ginger

Flecks of brilliant orange and green bejewel this not-so-common quick bread, but what adds a royal je ne sais quoi is the robust bursts of candied ginger.

• Quick Glance
• 15 M
• 1 H, 15 M
• 10

Challah

As buttery and airy as brioche but with a far weightier responsibility than its breakfast chum, challah ensures a sweet new year in Jewish tradition. We’ll break bread to that.

Bacon-Cheddar Biscuits

These biscuits are the perfect nibble for a cocktail party or afternoon tea. Light and crispy, they have a lovely depth of flavor.

Bruschetta with Tomato

Bruschetta rubbed with garlic and loaded with tomato are de rigeur summer fare. Pile heirloom tomatoes on the toast for a twist on the classic.

Torn Croutons

These torn pieces of bread absorb the oil and butter through slow cooking resulting in croutons that are very crunchy but bursting with the flavor.

Shirley’s Mile-High Popovers

Shirley Corriher, the doyenne of all things food science, offers up her recipe for gloriously golden popovers, along with some foolproof baking secrets.

Hot Cross Buns

Traditionally sold on Good Friday, hot cross buns are little currant-filled rolls that are slightly sweet, mildly spicy, and richly tender with milk and eggs.

Spotted Dog

Basic Irish soda bread gets blinged up with raisins. It’s at its loveliest when served warm from the oven and slathered indecently with Irish butter.

• Quick Glance
• 15 M
• 55 M
• 3

Warm Sourdough Bread Salad with Chicken

Tender. Crunchy. Sour. Sweet. This satiating and surprising bread salad is full of contradictions, including how something so straightforward can taste so complex.

• Quick Glance
• 10 M
• 1 H
• 3

Brazilian Cheese Rolls

Pao de queijo, Brazil’s favorite cheese rolls, are chewy, cheesy puffs made from manioc starch. They’re great on a buffet table, as a snack, or a starter.

Cheddar-Chive Gougères

These mini airy puffs are made with sharp Cheddar cheese and chives. For a little bit of spice and heat, dry mustard and cayenne pepper are mixed in.

Cheddar Corn Bread

Serve this cheddar corn bread with chili or ribs. The whole corn kernels and jalapenos make the bread’s texture way more interesting. Use a snappy Cheddar.

Bagels

Bagels–true, chewy, malty bagels–aren’t just a New York thing. They’re easy to make at home and better than bagels you can buy from the freezer section.

Bacon, Egg, and Cheddar Scones

Rich, buttery, ladylike scones are laden with bacon, scrambled eggs, and Cheddar, making sure there’s gender equality with a manly man breakfast in every bite.

Cheddar-Parmesan Crackers

These crackers are filled with all kinds of cheesy goodness, dry mustard, and a hint of cayenne pepper for heat. Can you say addiction?