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.
These wee cheese 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.
Serve this cheddar cornbread with chili or ribs. The whole corn kernels and jalapenos make the bread’s texture way more interesting. Use a snappy Cheddar.
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.
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.
These crackers are filled with all kinds of cheesy goodness, dry mustard, and a hint of cayenne pepper for heat. Can you say addiction?
Soft, warm sweet buns are riddled with cinnamon and drizzled with luscious cream cheese-buttermilk glaze for extra enjoyment at breakfast.
More nuanced than gingerbread and not at all like fruit cake, this French tradition is fragrant with spice.
Panettone, traditionally served at Christmas, is gussied up here with cranberries and pistachio but. The panettone are made in small molds or coffee cans.
Gingerbread pancakes, a perfect holiday treat, are filled with warm spices, including ginger. Gingerbread pancakes are a unique weekend breakfast.
Hazelnut thyme matchsticks are thin, crisp crackers made with ground hazelnuts, cheese, and butter. The matchsticks are perfect with soup or as a snack.
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.
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