Bread Recipes & Ideas

It's a family favorite.

Sure, warm egg white bites hit the spot when I’m hungry and in a rush. And I have a soft spot for the lemon loaf and trio of cake-y petite vanilla bean scones, which my mom used to pick up for me whenever she stopped for an extra-hot latte on her way home from work. But the very best thing from Starbucks’ bakery case is their pumpkin bread. It doesn’t matter whether I’m buying it at 6 a.m.

Bananas turning black? Lucky you.

The crumb topping is so good!

Southern biscuits are the perfect fictional device for telling the narratives of Southern families. One cook makes his biscuits with White Lily flour only because that’s how his Maw Mae did it. Another swears by lard, as her family never had the funds for high-dollar butter or shortening. Most Southern cooks bake biscuits at least once a week — a ritual and rite of passage as the recipe is handed down through the generations. My biscuit recipe is much the same.

All you need is two ingredients.

All of the flavor, none of the frying.

I know people who actively avoid baked goods with any mention of vegetables, assuming it will turn out tasteless or gummy, with flavor sacrificed in favor of trying to make something healthier. Sure, there are some cakes and quick breads out there that are like that — but in this case there is no such caveat. In fact, it’s a vegetable that takes this cake to greatness.

Learning how to make brioche is one of my most memorable lessons from culinary school. It’s a fairly easy bread to make once you understand the process, and its applications are endless (and delicious!). Brioche dough can be shaped into a loaf or rolls and just eaten as is with its plush crumb and delicate, deep golden-brown crust; it can be turned into cinnamon rolls, making for an extra rich bite; and, in this case, it can become pillowy buns perfect for a juicy burger.

There's a reason why it's been around for centuries

Meet your new favorite food.

Bursting with blueberries.

I have so many memories of getting sopes with my parents at a fonda located in someone’s home. The tables were set up in their garage and garden, while the cooking was done in their home kitchen. Sopes are typically found in smaller restaurants or with street vendors, especially in the southern part of Mexico.

No silverware needed.

These are beyond worth the effort.

You might never buy them from the store again.

It's rule breaking.

Golden, buttery, and bursting with tropical sweetness!

The warm garlic butter makes this irresistible.

It’s the easiest bread you’ll ever make.

Delicious any way.

They’re so versatile.

It's perfect for beginners.

Cinnamony, sweet, and totally delicious.

Tangy cream cheese frosting makes these sing.

So buttery. So garlicky.

So easy, so cheesy.

I guarantee it's even better than your Grandma's.

Don’t forget to brush it with honey.

Bonus: The recipe uses a whole can of pumpkin.

Do future you a favor.

Perfect for pairing with a PSL.

Save a slice for me.