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Breads, Rolls & Muffins

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When chopping dried apricots, lightly oil the knife blade to prevent sticking.

A wedge of this corn- and nut-studded corn bread spread with sweet butter and drizzled with maple syrup is a favorite...

Beth Hensperger developed these cakey, ginger-laced muffins with frozen berries specifically in mind.

This moist, carrot-flecked bread is deep brown with a very crisp crust.

This whole wheat bread studded with toasted walnuts is divine with foie gras terrine and also delectable with an asso...

There are as many different variations of the crispy lentil bread called pappadam, including a pepper one, as there a...

Bakewell Cream, a traditional New England leavening agent, makes these biscuits rise high. The unusual baking method ...

Zahtar is a Middle Eastern spice mixture that includes summer savory, thyme, sesame seeds and a pinch of ground sumac...

This focaccia is soft, tender, cakey and about an inch and a half thick.

John Currence doesn't only stuff his biscuits with grilled sausage and creamy blue cheese, he also slathers them with...

If you want a stronger walnut flavor in this light, soft bread, toast the nuts, then let them cool before adding them...

Chef Martha McGinnis learned to make these cheesy wafers from her mother, who served them every Christmas.

The bread can be kept in a warm oven while you finish frying the batch, but it's best served hot out of the pan, with...

Plus: More Appetizer Recipes and Tips

Melissa Murphy's mother taught her how to make banana bread before she could recite the alphabet. They never believed...

Melissa Murphy used to make gingerbread for her father to eat at teatime on Sundays. These ginger muffins recall that...

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