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Breads, Rolls & Muffins

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Lavash can be a soft flatbread, but Jessamyn Waldman developed this recipe based on Armenian-style lavash, which is v...

Pizza dough is ideal for replicating this popular Chinese snack. The pancakes cook in only three minutes, until the e...

These crunchy chips are sprinkled with za'atar, the Middle Eastern spice blend made with sumac, sesame seeds and drie...

These flaky biscuits make an attractive, dusky-orange topping for the vegetable potpies; alternatively, they can be c...

Cookbook author Eugenia Bone marinates frozen artichokes overnight in olive oil with garlic, herbs and lemon juice be...

Some little rituals, like baking on Sunday for the week, provide cookbook author Eugenia Bone a kind of stress-free r...

"Over-the-top, sticky, gooey goodness—or, as I like to call it, 'love.' " That's how pastry chef Catherine Schimenti ...

Prime Meats is beloved for its handmade pretzel appetizer served with homemade mustard. Frank Castronovo's dumplings,...

Paul Kahan serves dishes like spicy pork rinds at his Chicago restaurant, The Publican, but he was game to create a h...

Like banana bread, these especially moist muffins by F&W's Grace Parisi are a great way to use up overripe banana...

Serve these shells with Grilled T-Bone Tostadas with Spicy Radish Salad.

Plus: F&W's Grilling Guide  Recipe Tips from F&W Editors

Christy Timon opened her bakery in 1982, hiring Abram Faber to help with deliveries. The now-married couple are rever...

Corn relish provides all the seasoning required for this slightly sweet corn bread. The relish also adds heft, making...

Ladopsomo is a type of Greek fry-bread that's puffy, light and crisp.  Michael Psilakis: Defining Greek Food

 Bobby Flay: Grilled Corn

Slideshow: Southern Comfort Foods

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