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Breads, Rolls & Muffins

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As this loaf bakes in the oven, the texture of chewy dried strawberries softens slightly. Buy your dried strawberries...

Almond brioche (brioche filled with almond paste) is a Parisian breakfast staple. In her adaptation, Grace Parisi soa...

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

Many stuffed French toast recipes call for cutting a pocket into each slice of bread. This one, however, simplifies t...

For Urbino's signature dish, chef and co-owner Nate Appleman chose piadina, the excellent flatbread sandwiches that h...

Cooks are discovering that agave nectar, Indian jaggery and other natural sweeteners have nuanced flavors that white ...

Gerald Hirigoyen's airy beignets (doughnuts) can be deep-fried a few hours in advance and recrisped in the oven just ...

At her L.A. restaurant Pizzeria Mozza, Nancy Silverton and chef Joe Marcos send out antipasti with superthick slices ...

Chef Way Ana Sortun sprinkles house-made flatbreads with za'atar, the Middle Eastern blend of sesame seeds, herbs...

Grace Parisi has two shortcuts for these incredible faux sticky buns: using a biscuit dough instead of a yeast dough ...

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