Breads, Rolls & Muffins

Maria Helm Sinskey has a strategy for parties: there should be a mix of baked, fried and fresh hors d'oeuvres. Be...

These buttery, onion-flecked, pull-apart rolls are an irresistible cross between Parker House classics and bialys.

The key to this corn bread is coarse stone-ground cornmeal. The cornmeal from War Eagle Mill in Arkansas is especiall...

Kate Neumann reports that whenever she offers bomboloni (Italian donut holes) on the dessert menu at her restaurant, ...

"This is our riff on New England clam chowder," says Claudia Fleming of the delectable flatbread that she and...

This is Tim Love's version of Texas camp bread (a.k.a. pan de campo), the official state bread. It's called c...

Annabel Langbein makes these soft, yeasty cinnamon rolls with her children, Sean and Rose. They especially love the c...

The Good News This recipe is full of potassium-packed bananas. Instead of processed sugar, it calls for agave nectar,...

Erin McKenna developed the recipe because of a single determined customer who came to BabyCakes NYC every day asking,...

Arepas, fried or baked skillet breads made from corn flour, are eaten night and day in Venezuela (usually stuffed) an...

The Good News Traditional panelle, the popular Sicilian chickpea fritter, is deep-fried. Melissa Kelly forms her pane...

As a child, Amy Hase made these popovers with her mother while reciting the recipe: "A cup of flour, a cup of mil...