For Thanksgiving dinner this year, we’ve colored outside the lines and put together a fantastic menu. All the familiar ingredients in unexpected ways.
These corn bread batons bake up crisp on the outside, with a fine crumb on the inside, and ready to sop up as much butter or gravy as you wish.
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.
These sweetly savory scones are insurgents of sorts, playing loose and fancy-free with the flavor of a slab of Cheddar atop everyone’s favorite pie.
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.
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.
Nutty, hearty, and ever so slightly sweet waffles that do as much for your happiness as they do for your health.
These Southern-style biscuits are just the thing for almost any occasion. Go on, we dare you. Try to think of a time you wouldn’t want them. See what we mean?
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.
These easy peasy torn pieces of bread absorb the oil and butter through sloooooooow cooking, resulting in croutons that are obscenely crunchy.
Shirley Corriher, the doyenne of all things food science, divulges her secrets for foolproof secrets to gloriously golden popovers.
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.
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