3,567 round recipes

Whole wheat flowerpot bread with oatmeal and molasses, baked in clay pots for a rustic round loaf. A fun yeast bread that rises right in the pot for a charming presentation.

Pan-seared lamb loin steaks with rosemary, garlic, and dry vermouth sauce with mushrooms, shallots, and lemon peel. An elegant dinner finished in the oven.

A bright vinaigrette of fresh orange juice, lemon juice, and balsamic vinegar whisked with olive oil and nutty hazelnut oil. Fennel seeds, scallions, and fresh herbs make it sparkle. No cooking required.

A hollowed-out French bread loaf stuffed with layers of scrambled eggs, deli ham, Monterey Jack, cheddar, red peppers, and tomato slices, then baked until melty. A showstopping brunch centerpiece.

Sharp cheddar cocktail crisps with butter, flour, and Rice Krispies for extra crunch. A 4-ingredient savory cheese cracker baked in tiny bite-sized rounds.

Pineapple upside-down cake with a butterscotch brown sugar base, pineapple rings, and maraschino cherries baked in a round pan. Served warm with whipped cream.

Cardamom aebleskiver: Danish-style round pancake balls cooked in a special aebleskive pan, lightly spiced with cardamom and served hot with powdered sugar and jam.

Orange icebox cookies are sliceable shortbread-style rounds with fresh orange zest, brown sugar, and chopped pecans. Make ahead dough rolls and chills until baking.

If you wish you could have Thanksgiving all year-round then try this simple recipe that will help you make a scrumptious and tantalizing dinner.

Focaccia Provencale: a Southern French-style focaccia topped with tomato, basil, garlic, black olives, oregano, and olive oil. Two round loaves for sharing or dipping.

Butternut squash, zucchini, corn, and tomatoes seasoned with coriander, ginger, and allspice, baked under a blanket of melted cheddar. A vibrant fall vegetable casserole.

Creole-style cream of broccoli soup thickened with a blonde roux and seasoned with Creole spices. Bell pepper, celery, and onion round out this Southern take on a classic.

Gnocchi di semolina is gnocchi alla Romana: rounds of rich semolina cooked with milk, butter, parmesan and egg yolk, layered and baked golden. A comforting Roman classic, nothing like potato gnocchi.

Homemade muffuletta bread with a sesame seed crust, made with bread flour and kneaded in a food processor. A round, crusty New Orleans loaf perfect for building the classic sandwich.

Traditional Native American fry bread with lard makes pillowy, golden rounds that puff and crisp in hot oil. Serve warm with honey drizzle or powdered sugar for authentic Indian tacos or sweet frybread.

Avocado halves stuffed with saffron pastina, chopped tomatoes, scallions, parsley, and vinaigrette. An elegant lunch main or dinner first course with golden, fragrant pasta filling.