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Breads, Rolls & Muffins

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For the best results, let the bread cool at least six hours before serving. The bread starter has to sit overnight, s...

Gail Monaghan has made these curried shortbreads for years and even packaged and sold them for a time. They are delic...

For this riff on an Italian bread salad, try using day-old corn bread, which soaks up the dressing really well. Look ...

When we made these dead-simple waffles from Pam Anderson's cookbook, Cook Smart, their rich buttermilk flavor and cri...

Plus: Ultimate Thanksgiving Guide

These flaky scones are particularly good because the oats are toasted first, adding a pleasantly nutty flavor.

Akasha • January 2004

Chickpea flour, also called besan, is commonly used in India as an alternative to wheat flour to make fritters, dumpl...

Akasha • January 2004

Plus: More Appetizer Recipes and Tips

These moist, tender loaves are named for Naomi Duguid's mother, Robin, who made a similar loaf as a staple for th...

Star Ingredient: Quercus Umbriae Giudia Artichokes If cooks were asked to name the vegetables they find most intimid...

Mary Lynn Van Wyck has never held a family celebration without serving a piping hot batch of her Aunt Jean Gordon Cla...

Daniel Orr's grandmother, who he says was the best biscuit maker in Pike and Gibson counties, baked these to serve wi...

Smith Fork Ranch • August 2004

Ashley Christensen got this sweet bread recipe from her mom, who made it during squash season when the zucchini grew ...

You can also use store-bought zucchini bread to make this extravagant dessert, topped with ice cream and a sweet bour...

These tender biscuits are a specialty of Neil Kleinberg, the chef at Clinton St. Baking Company in New York City.

Plus: Ultimate Holiday Guide

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