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Breads, Rolls & Muffins

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When they're not adding a Southern ingredient to a French recipe, chefs Allison Vines-Rushing and Slade Rushing are a...

These biscuits get a kick from cayenne pepper and an aromatic lift from fresh herbs. Mashing the sweet potatoes with ...

These doughnuts, from Esther Sabach, Rachel Klein's boyfriend's mother, are a nod to Sephardic Jewish tradition.

When he was growing up, chef Sai Viswanath loved his mother's upma, a homey mix of old, torn-up sandwich bread an...

When pastry chef Deborah Racicot makes her fluffy cinnamon rolls at New York City's Gotham Bar and Grill, her custome...

For a mellower version of this Italian-American classic, Grace Parisi quickly confits thick slices of garlic by poach...

As a child, Amy Hase made these popovers with her mother while reciting the recipe: "A cup of flour, a cup of mil...

The Good News Traditional panelle, the popular Sicilian chickpea fritter, is deep-fried. Melissa Kelly forms her pane...

Arepas, fried or baked skillet breads made from corn flour, are eaten night and day in Venezuela (usually stuffed) an...

Erin McKenna developed the recipe because of a single determined customer who came to BabyCakes NYC every day asking,...

Annabel Langbein makes these soft, yeasty cinnamon rolls with her children, Sean and Rose. They especially love the c...

This is Tim Love's version of Texas camp bread (a.k.a. pan de campo), the official state bread. It's called c...

The Good News This recipe is full of potassium-packed bananas. Instead of processed sugar, it calls for agave nectar,...

"This is our riff on New England clam chowder," says Claudia Fleming of the delectable flatbread that she and Gerry H...

Kate Neumann reports that whenever she offers bomboloni (Italian donut holes) on the dessert menu at her restaurant, ...

The key to this corn bread is coarse stone-ground cornmeal. The cornmeal from War Eagle Mill in Arkansas is especiall...

Slideshow: More Recipes from Jean-Georges Vongerichten

These buttery, onion-flecked, pull-apart rolls are an irresistible cross between Parker House classics and bialys.

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