8,722 breat recipes

Traditional Portuguese sweetbread with a buttery, cinnamon-scented crumb and golden egg-washed crust. This soft yeast bread needs two rises for the lightest, most tender loaf.

Homemade olive oil focaccia with coarse sea salt, kneaded by hand and baked at high heat until golden and crusty. A simple Italian flatbread with optional olives or onion toppings.

Homemade yeast breadsticks, plain or seeded with fennel, caraway, or poppy seeds. Thin, crispy, bakery-style sticks that keep for weeks stored airtight.

Swedish cardamom braid bread with raisins, a classic Scandinavian yeast bread shaped into a beautiful three-strand plait. Soft, fragrant, and lightly sweet.

Garlic bubble loaf made from soft yeast dough balls dipped in garlic-paprika butter, layered in a loaf pan, and topped with sesame seeds. Pull-apart and golden.

A simple overnight yeast sponge starter made with just flour, water, and active dry yeast. The base for flavorful homemade bread with better texture and deeper taste.

Homemade English muffins cooked on a griddle, not baked. Yeast dough rolled, cut, dusted with cornmeal, and griddled into the classic nooks-and-crannies muffins. Freezer friendly.

Herb dinner rolls use the bread machine for dough, infused with sauteed garlic, onion, oregano, basil, and tarragon. Tear-apart soft rolls baked golden for the dinner table.

Armenian lavosh flatbread with a simple yeast dough rolled thin, topped with sesame or poppy seeds, and baked crisp. Ancient cracker bread, perfect for cheese boards and dips.

Southern hush puppies with creamed corn, chopped onions, and cornmeal batter. Drop by spoonfuls into hot oil, fry until golden for moist, slightly sweet cornbread fritters.

A quick chicken and brown rice casserole with green peas, toasted almonds, and a creamy soy-mayo binding. Mix, bake, and eat in 30 minutes. A great way to use leftover chicken and rice.

Classic North Carolina hush puppies made with cornmeal, buttermilk, and just a touch of flour. Deep-fried golden and crispy on the outside, soft and corny inside.

Microwave chicken Veronique with mushrooms, white wine, and a Dijon-cream sauce studded with green grapes. The classic French bistro dish reimagined for the microwave in 30 minutes.

Chicken breasts layered with Swiss cheese, smothered in cream of chicken soup, and topped with buttery herb stuffing crumbs. Five ingredients, 10 minutes prep, pure comfort.

Grilled lime-marinated chicken breasts with a fresh tomato, olive, and jalapeño salsa featuring mint, cilantro, and slivered almonds. Served with avocado and tortilla chips.

Crispy pan-seared chicken breasts drizzled with a rich balsamic vinegar reduction made with shallots, fresh marjoram, and butter. A 40-minute weeknight dinner that feels restaurant-worthy.