Fresh recipes for every day of the week. · Dinners, desserts, soups, breakfast & baking
26 recipes
The four quadrants of these spiced sweet rolls have been linked to lunar phases or changing seasons, a symbol with pre-Christian origins. A simple flour-and-water paste piped before baking creates the cross, and a honey-butter glaze finishes them.
These handheld rolls borrow the ingredients of a classic Cobb salad—crisp bacon, rotisserie chicken, avocado, tomato and a tangy blue cheese dressing—and wrap them in rice paper. Corn kernels and fresh basil add a seasonal note, and the whole plate comes together in about an hour.
This yeasted, Danish-style bread is formed into a cheerful Santa face, making it a festive centerpiece for a holiday morning meal.
A from-scratch yeast dough rolled with cinnamon sugar, baked over a brown sugar, honey and whiskey smear in a cast-iron skillet, then flipped so the gooey caramel and pecans crown every bun.
A yeast-raised doughnut enriched with butter and warm spices, filled with rose-spiked raspberry jam, dipped in vanilla glaze, and topped with pistachios and dried rose petals.
Paczki are rich jelly doughnuts made from an egg-and-butter dough and finished with a sweet glaze. In the U.S., they are often part of Fat Tuesday celebrations in Polish communities, while in Poland they are traditionally eaten on Fat Thursday. This version fries in vegetable oil instead of lard for easier access, and the recipe yields 15 doughnuts with an apricot or grape jam filling.
A from-scratch doughnut project that starts with browning butter and ends with a tangy lemon-almond icing. The dough needs a chill before frying, so plan ahead.
These soft, plush buns capture the flavor of a peanut butter, jelly, and marshmallow cream sandwich—only better. The frosting starts with a classic cream cheese base, then marshmallow cream is folded in for a lighter, airier texture with plenty of gooeyness. The recipe comes from The Scone Queen Bakes and is a thank-you to Dan Levy, whose final verdict on the buns was: "This is greatest thing I have ever eaten in my life!"
These scones come together with dried cranberries, orange zest, and a sweet orange glaze. Mix and cut the dough a day ahead, refrigerate, then bake the next morning for a low-effort breakfast treat.
Naan, the pillowy North Indian flatbread with charred bubbles and a crisp bottom, is traditionally baked in a tandoor oven that can hit 900°F. Since that's tough to replicate at home, this stovetop method offers a remarkably close alternative, delivering soft, elastic bread with a satisfying chew.
A generous twist on the classic Jewish bakery treat: soft, rich dough rolled around a smooth bittersweet chocolate filling, then shaped into one oversized coil. Slice it into wedges or tear off pieces by hand while it is still warm, finished with a cream cheese drizzle and a scattering of flaky salt.
A cinnamon-sugar loaf inspired by the beloved bakery treat at a certain theme park, where lines form for bread that sells at 200 loaves an hour. This version coats soft yeast dough in butter and cinnamon sugar, bakes it, and finishes it with an optional powdered-sugar glaze for dipping.
Craft these gluten-free doughnuts from scratch—fried to a golden brown and dipped in a simple sugar glaze. They require some planning but deliver a warm, homemade treat best enjoyed the same day.
These little fried doughnuts vanish quickly, so consider doubling or tripling the recipe. Fill them with whatever jam or jelly you like best, or branch out with chocolate-hazelnut spread or lightly sweetened whipped cream.
Bake a batch of tender, lemony blueberry scones and pair them with quick honey butter and small-batch blackberry jam for a versatile treat any time of day.
Skip the bakery and make these tender cake doughnuts at home. With a hint of nutmeg and a tangy kick from sour cream and buttermilk, they're fried to golden perfection and finished in powdered sugar.
