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Breads, Rolls & Muffins

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Jessamyn Waldman, founder of Hot Bread Kitchen, grew up in Canada eating challah, the Jewish Sabbath bread. Unlike th...

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...

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