7,126 broad recipes

Traditional Jewish challah bread with sesame seed topping and beautiful braided loaves that rise to golden perfection for Shabbat or holidays

German streusel coffee cake made with yeasted dough topped with a buttery cinnamon crumble. A traditional breakfast cake with two rises for a soft, pillowy base.

Ukrainian almond crescents with a tender sour cream yeast pastry rolled around a ground almond and brown sugar filling. Flaky, nutty, and golden, these Eastern European cookies melt in your mouth.

Traditional Welsh honeycake with a spiced, honey-rich crumb topped with glossy meringue. Teisen Mel is a heritage British bake with warm cinnamon, a honey glaze, and a cloud of toasted meringue on top.

Parmesan rolls made from hot roll mix with grated Parmesan cheese mixed into the dough, brushed with butter and egg-washed for a golden finish. Easy homemade-tasting dinner rolls.

Whole wheat muffins made with leftover brown rice and a hint of almond extract. A clever way to use up cooked rice, turning yesterday's side dish into a hearty breakfast muffin.

Homemade pasta from just two ingredients, flour and eggs, kneaded smooth, rested, then rolled and hand-cut into silky fresh strips. No machine needed, and a world apart from anything dried in a box.

Braided yeast bread filled with buttery sauteed onions, Parmesan, sesame seeds, and paprika. A showstopping homemade loaf with a soft, pillowy crumb and savory golden crust.

Sopaipillas are puffy, pillow-like Southwestern fried bread drizzled with honey or dusted with cinnamon sugar. A New Mexican classic made with yeast dough and a whole-wheat twist.

Red Lobster-style cheese rolls made with Bisquick and sharp cheddar, brushed with garlic-herb butter after baking. Fluffy drop biscuits with a savory, buttery crust.

Grasmere gingerbread: the famous Lake District gingerbread biscuit made with oatmeal, butter, ginger and golden syrup. Cross between a flapjack and a gingerbread, with origins in 1850s Cumbria.

Fig and ricotta crostini with fresh basil ribbons and aged balsamic vinegar on toasted baguette. Elegant five-ingredient Italian appetizer ready in 20 minutes.

Stuffed French toast sandwiches filled with cottage cheese, dipped in a fluffy vanilla-nutmeg egg batter, and browned in butter. A protein-packed brunch that's part French toast, part cheese blintz.

Baked French toast sticks with whole wheat bread, butternut squash, and cinnamon. Make-ahead breakfast for busy mornings, freezer-friendly.

Toasted amaranth rolls made with amaranth and whole wheat flours, honey, and toasted amaranth seeds. Nutty, wholesome yeast rolls with a hearty ancient-grain texture.

Light, pillowy yeasted beignets fried golden and buried under powdered sugar. This overnight dough recipe makes about 5 dozen New Orleans-style French doughnuts.