Serves 14

Plus: Perfect 5-Minute Salad Dressings

The soft and sticky dough for these baking powder–boosted sweet buns—made without butter or oil—gets i...

This gumbo from chef-owner Donald Link of Herbsaint in New Orleans owes its flavor to the roux, a mix of flour and oi...

This moist cake, topped by a generous layer of cardamom-spiced, pecan-dotted crumbs, is a fabulous gift. F&W's Ka...

The herb-and-cheese combination is infinitely variable: Try cheddar and minced chives or chopped rosemary and Parmesa...

For exquisitely flaky biscuits, F&W's Grace Parisi makes sure to do two things: Use lots of cold butter and chill...

These lightly sweet biscuits are delicious served warm for breakfast, with strawberry or raspberry jam.

With crunchy nuts, sweet-tart cranberries and sautéed shallots, these make fantastic bread for turkey sandwiches...

The staff at Brooklyn's Baked created this tall, fluffy cake to feed their love of malted-milk balls. Although th...

When she was growing up, Natalie Chanin ate homemade biscuits every day. "Now, I suppose, people don't make them from...

This glorious, pepper-rubbed roasted beef tenderloin is coated with herbed bread crumbs that have been mixed with anc...

The rib roast is a beautifully marbled hunk of meat from the rib cage. In its most familiar form, it's sold as ri...

At school in Vietnam, Charles Phan and his classmates would buy these chewy rice-paper rolls, filled with crunchy jic...

Historically, pastry chefs angling for a job at the Ottoman court were tested on their baklava-making skills. Baklava...