Caraway Parker House Rolls
The Parker House Hotel in Boston claimed to have invented these famously buttery pull-apart rolls. To create their unique shape, Grace Parisi forms the dough into rounds, folds them in half, arranges in a dish and bakes. Using a metal pan gives the edges of the rolls a nice crust while the inside stays puffy and moist. Bread flour makes the rolls pleasantly chewy, but all-purpose flour works well too.
Dill Seed Biscuits
Dill seeds add a pleasant and unusual flavor to these flaky biscuits, which get their richness from both butter and heavy cream. Quick to make and to bake, the biscuits are best served warm with butter.
Skillet Corn Bread with Figs, Feta and Rosemary
Marcia Kiesel studs corn bread with sweet, chewy figs and salty feta. Baking it in a cast-iron skillet gives it a delicious crusty bottom.
Scott Conant serves these tender, peppery breadsticks as a starter. He packs them into a tall glass or plates them with small wedges of La Tur cheese (a dense, buttery Piedmont cheese made from a blend of cow, sheep and goat milk), drizzled with aged balsamic vinegar and sprinkled with flaky sea salt.
Onion-Mustard Monkey Bread
These buttery, onion-flecked, pull-apart rolls are an irresistible cross between Parker House classics and bialys.
Herb-Topped Sweet Potato Biscuits
These biscuits get a kick from cayenne pepper and an aromatic lift from fresh herbs. Mashing the sweet potatoes with a fork means that the biscuits will be flecked throughout with orange.
Focaccia with Caramelized Onions, Pear and Blue Cheese
Buttermilk Ham and Cheese Biscuits
Lee Hefter gets so caught up in cooking Thanksgiving dinner that he hardly has time to eat it. He has a turkey-and-stuffing sandwich on these biscuits while he’s cleaning up.
Savory Cranberry-Walnut Biscuits
With crunchy nuts, sweet-tart cranberries and sautéed shallots, these make fantastic bread for turkey sandwiches.
Peppered Corn Bread
John Currence ingeniously uses both naturally low-fat buttermilk and fat-free sour cream to make his tender corn bread.
This versatile breadstick is made with a simple baking-powder dough that can be rolled out immediately, without resting. The twists can be formed in any length, and flavored with all kinds of spices and seasonings, from curry to fennel.
Raised Pumpkin Bread with a Pumpkin-Pecan-Cranberry Swirl
The festive twist on cinnamon-swirl bread makes this loaf special enough for a holiday brunch, but don’t limit yourself. A toasted, buttered slice can warm up any chilly morning.
Pat Berrigan, chef John Besh’s father-in-law, spent years perfecting this popover recipe. The secret is beef fat, which gets mixed into the batter and is also used to grease the muffin tin; vegetable oil works well too. Be sure to cook the popovers until they’re well-browned and crusty, or else they may collapse.
Crème Fraîche Biscuits
Here, crème fraîche takes the place of buttermilk in these extremely fluffy biscuits.
Raisin Rye Bread
Lionel Vatinet developed this hearty bread—a good source of fiber—to satisfy his Eastern European customers.
Spelt Focaccia with Kale, Squash and Pecorino
Instead of using an excessive amount of cheese or meat, Paul Kahan tops the focaccia with tangy marinated kale, soft and sweet slices of winter squash and a few shavings of nutty, salty pecorino cheese.
Irish Soda Bread
The herb-and-cheese combination is infinitely variable: Try cheddar and minced chives or chopped rosemary and Parmesan.
Crusty White Bread
To make a chunky bread, fold in 2 1/2 cups toasted sunflower seeds, 5 cups soaked and drained dried currants or 6 cups walnut halves.