8,722 breat recipes

Herbed chicken with spring vegetables: thyme, parsley, and fennel-seed butter stuffed under crispy chicken skin, served with cipollini onions, baby carrots, snap peas, and morels. A restaurant-style one-skillet dinner.

This classic braided egg bread rises twice for a pillowy, golden loaf brushed with egg wash and sprinkled with sesame seeds. A Shabbat staple that fills your whole house with the irresistible scent of fresh-baked bread.

Quick and easy sandwich made with ripe tomato, fresh basil leaves and mozzarella cheese.

Cuban-style chicken picadillo with tomato sauce, white wine, cumin, capers, raisins, and green olives. Serve over white rice with fried plantains for the full island experience.

Scottish hot cross buns with currants, candied citron, allspice, nutmeg, and cinnamon, finished with a sweet milk glaze. Traditional Easter baking with a Scottish twist on the classic.

Blueberry clafoutis bakes a custardy pancake-style batter over fresh berries until puffy and golden. The classic French country dessert with simple ingredients and rustic charm.

Loaded Louisiana jambalaya with smoky sausage, shrimp, chicken, and black-eyed peas simmered with Rotel tomatoes, herbs, and long-grain rice. One pot, big flavors, feeds a hungry crowd of six.

Sourdough muffins made from an overnight sponge starter mixed with flour, sugar, and melted shortening. A simple way to use sourdough starter in muffin form.

Chicken breast in tarragon cream sauce with mushrooms, green onions, white wine, and a touch of lemon. A French-inspired skillet dinner ready in 40 minutes.

Buttery blueberry muffins bursting with berries thanks to a clever trick: mashing half a cup of blueberries into the batter for intense fruit flavor in every single bite.

Habanero chicken jerktoufee blends Cajun etouffee with Caribbean jerk spices. Chicken breast in a creamy roux-thickened sauce with tasso, habanero, and jalapeno, served over cornbread.

One-pan chicken and potatoes with salsa and corn, ready in 30 minutes. Microwave the potatoes while you brown the chicken, then toss everything together in one skillet for a fast weeknight dinner.

Poached chicken breasts in white wine and stock, with a cheese-and-crème-fraîche pan sauce reduction. Served over fresh spinach with chives. French bistro elegance in 30 minutes.

American coffee cake from a Miami County, Ohio Grange recipe: tender egg-white-leavened cake topped with cinnamon-sugar streusel. Two square cakes for a Sunday breakfast crowd.

Enjoy this succulent dish today that's made with chicken breasts, sausage and red wine.

Yeast ferment starter made with potato water, mashed potato, sugar, and dry yeast. Speeds up bread dough rising and adds soft texture to homemade yeast breads.