BREADS
This is autumn in muffin form. Absolutely delicious and addicting, these muffins make a great breakfast or snack. They freeze well too, so make a double batch!
Growing up in Louisiana, cheese straws -spicy, orange-cheddar, stick-shaped treats- were de rigueur on many party tables. I adore them, and this recipe, by Kim Severson, is the one I've found that most perfectly matches the taste-memory I have of the ones back home. This recipe is a snap to put together but pressing the dough through a cookie press can take some time. That said, double this recipe because I guarantee everyone will love these and eat more than they thought humanly possible.
I've always loved a whole grain bread that manages to be unabashedly healthy and light. This bread combines some of my favorite flavors -- the sweet, anisey zing of toasted fennel seeds; fennel itself; sultanas; and some supporting actors like lemon zest and honey. Toasted slices drizzled with honey make for a fabulous breakfast or an afternoon snack with tea.
These flatbreads, full of yogurt, coriander and cilantro, are one of our favorite treats. They pair wonderfully with chili verde and also with zucchini fritters.
Having long loved the vegan scones from Whole Foods, I looked around to find an approximation (WF won't share the recipe). I found this on Eating Consciously and have adapted it slightly, most notably to include oats. You can sub pecans for the walnuts if they're more your speed. If you want to use all maple syrup or all agave, that's cool too.
Incorporating candied ginger and the fresh peaches of summer, this is a fantastic summer variation on our favorite whole grain muffin recipe!
These are, quite simply, the best cinnamon rolls you can make. The recipe, another Molly Wizenberg marvel, takes a bit of time but is simple, foolproof and utterly addictive.
I have always loved strawberry muffins, but, as with strawberry cake, it's hard to find ones made from scratch. These are! And if you enjoy lavender, it's a lovely addition here.
These whole grain muffins, studded with dried cherries and orange zest and spiced with coriander, are a unique take on the standard breakfast muffin.
Another, very autumnal, variation on the basic muffin recipe. Love the savory-sweet flavor in the pumpkin and plum combo.
Mrs. Larkin, a foodie friend, is one hell of a baker. Also known as the Scone Lady of Pound Ridge, I think this recipe is one of her best. These scones are lighter than air, and every bite sings. They're also simple to make and easily adapted to alternate flavor profiles.
I improvised on two whole grain bread recipes to create this. It's assertively whole wheat but has great moisture.
I adapted the Coriander and Cilantro Flatbread recipe to make this kale- and Fontina-stuffed roll-up. It's like a vegetarian stromboli! Delish!
These cheesy bread puffs are simple and delicious and a hit at every party at which I've served them. They freeze beautifully too.
Known as schiacciata con l'uva in Italian, this is a terrific, unique flatbread cooked with rosemary, grapes, pine nuts and olive oil.
This is an old family recipe that is irresistible. Dripping with garlicky butter that's studded with parsley, paprika and cayenne, you will never be able to eat just one piece.
I found this recipe in the NYTimes Magazine which adapted it from Marco Shaw at Eno Restaurant and Market in Durham, NC. This is, quite possibly, my favorite cornbread. Its red-flecked hue and slight kick are totally appealing!
Enormous pizza fans, we adapted this crust recipe from one we found on allrecipes. It's a lovely alternative to the standard white-flour crust.
These are an absolutely delicious whole-grain breakfast treat. The scent of cardamom infuses every bite and pairs beautifully with both the spelt flour and cherries.
Thiswhole-wheat muffin recipe, from Mark Bittman, is infinitely adaptable and very good. I never make this plain recipe but this is what all my other muffins are built off of.
Good banana bread is really something special. But too often, it's dry, too sweet, not banana'y or a bad combination of those. This recipe, adapted from Elise Bauer's Banana Bread recipe, is the perfect blend of slightly sweet, overtly banana'y, wonderfully chocolaty and slightly whole grain.