3,567 round recipes

Best focaccia: a soft, golden Italian flatbread topped with sweet buttery sauteed onions, scored into a raised rim and baked until golden. A simple from-scratch focaccia round.

Homemade pita bread with the puffed pocket: bread flour, yeast, oil, and a hot oven. Soft, chewy rounds for stuffing, dipping, or tearing fresh from the pan.

Buttery cranberry lemon scones with chunks of cold butter, dried cranberries, fresh lemon zest, and buttermilk. Eight golden wedges from one round of dough. A tea-time classic.

Peanut butter chocolate cookies blend melted chocolate into the dough for double chocolate-peanut flavor in every bite. Cross-hatched and baked into thick, chewy 3-inch rounds.

Classic chocolate whoopie pies with soft cocoa cake rounds sandwiching fluffy marshmallow cream filling. New England's lunchbox legend, made the old-fashioned way with shortening for that signature tender crumb.

Crusty rye bread round with apple cider vinegar for tang and a chewy crumb. A simple Old World loaf that bakes up dense, crackly-crusted, and perfect for thick deli sandwiches.

New Orleans muffaletta: a round Italian loaf piled with salami, mortadella, prosciutto, and provolone, soaked with a briny green olive salad. The classic Sicilian-Creole deli sandwich, made for sharing.

Soft Portuguese sweet bread (massa sovada) is an enriched egg and butter loaf with a tender, slightly sweet crumb. A traditional Easter and weekend bread baked into pillowy round loaves.

Old fashioned scones bake five-ingredient British biscuits in a hot oven for tender, lightly sweet rounds ready in 30 minutes. Serve warm with butter, cream, and jam.

The Japanese version of rice is called "Japonica". It's short grain which makes the rice round and extremely sticky when cooled. You can also use aborio or risotto rice which works well.

Buttermilk currant scones with a tender, lightly sweet crumb and bursts of dried currants. Cut into rounds and baked golden, served warm with butter, cream, and jam in the British tradition.

100 percent whole-wheat bread baked into a free-form round loaf. Yeasted with brown sugar, enriched with egg and dry milk, kneaded and double-risen for a tender, hearty crumb full of fiber.

Five-ingredient Scottish-style shortbread biscuits with butter, powdered sugar, flour, cornstarch, and a pinch of salt. Sliced from a chilled log and baked into tender, melt-in-the-mouth rounds.

Homemade sago biscuits press together just four pantry staples, sago, desiccated coconut, sugar, and breadcrumbs, into crisp, golden rounds. A simple, eggless Sri Lankan teatime biscuit with toasty coconut flavor.

Homemade whole wheat pita bread baked in a hot oven until each round puffs into a pocket. Five ingredients, no special equipment, and ten Middle Eastern flatbreads in under two hours.

This is a quick, easy way to saute asparagus. The dish has a light flavor and makes a great accompaniment to Italian meals. I make this year-round, but we especially enjoy it at Thanksgiving