This recipe for Parker House rolls produces a golden brown crust, a fluffy interior, and a buttery flavor that makes the buns perfect for any occasion.
These English muffins are cooked entirely on the stovetop rather than baked. It’s helpful to have a griddle for cooking all the muffins simultaneously, but it’s also very doable in batches in a cast-iron skillet.
These chocolaty pastries have the attributes of a gloriously flaky croissant on the top, a sticky bun on the bottom, and a rich chocolate-studded brioche in the middle.
Small, hand-held kouign-amann are common in North America, but this recipe shows off the other way the classic Breton pastry can be made: as a single 9-inch cake.
This no-knead loaf is made with a combination of whole grain rye and bread flours. Molasses and dark beer add warm notes that enhance the rich flavor of the rye.
June Edelmuth has become known all over Sydney for this legendary bread. The deliciously dense cinnamon and sugar-swirled babke honors the memory of June's Russian grandmother, Minka.
If you’ve only ever had dry supermarket pita, this is a different animal entirely: puffed up like a pillow, savory on its own, and ready to scoop up anything you like.
Pillowy flatbread is an optimal canvas for buttery avocados and a spicy salsa, but it can also be a vehicle for all kinds of dips and spreads. Just don’t call it avocado toast!
