These unusual roasted walnut and pear muffins from Shirley O. Corriher are moist and crunchy and rich and healthful all at once.
Few things would be lovelier to receive at the holidays than a loaf of this traditional sweet yeast bread studded with fruit and nuts.
Spice bread. Tea cake. Quick bread. Whatever you call it, this recipe has pedigree–and you don’t need to know its geneology to know this. One taste tells all.
Mmm…buttery brioche. It isn’t just for breakfast. And it’s a heck of a lot easier to make than you may think.
These baking powder biscuits morph boring pantry staples into stunningly tender, buttery, pull-apart biscuits that scream to be eaten hot from the oven.
Your guests will want seconds of these crisp thin triangles of herb infused flatbread. A pasta machine is the secret to rolling out thin sheets of dough.
Different dough, but the same gooey goodness is found in these homemade sticky biscuits sprinkled with cinnamon sugar and baked over pecan syrup.
Leftover challah is transformed into moist, tender, comforting bread pudding with a rather unique carrot crème anglaise.
This is a dense, yet extremely moist coffee cake made with layers of rich sour-cream cake and a filling of peaches mixed with cinnamon-cocoa sugar.
These baked French breakfast brioche, or sweet eggy bread, are topped with a hefty dollop of luscious almond cream and crowned with gently poached pear slices.
An anytime bread stuffing filled with celery, onion, thyme, basil, and parsley that’s as terrific with chicken as it is with turkey.
Part bread, part cake, kugelhopf is made like brioche, but not as rich. This one is studded with raisins and brushed with a butter and dusted with sugar.
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