Bread
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When else can you eat fried bread and call it a salad?
Amanda Shapiro
The most delicious solution to summer squash fatigue.
4.0
(4.12)
I’d choose it over naan any day of the week.
Priya Krishna
Part cookbook, part diary, part sketchbook, Tara Jensen's "A Baker's Year" will put you in touch with your inner baker.
Sarah Jampel
It takes about .01 seconds inside the bakery to understand just how seriously these people take bread.
Genevieve Roth
You can make the best part of any salad at home. Croutons, we're coming for you.
Alex Delany
Gluten-sensitive but bread-obsessed? Try sourdough.
Keri Wiginton
Zoë Sessums
Top it with crunchy flakes of Maldon salt, thinly sliced red onion, a big red ribbon—you do you.
Alex Beggs
Vegan
The salty, springy bread that looks like the surface of a distant planet. Take us there.
5.0
(4.76)
And a whole new technique to get the crispiest possible skin.
Amanda Shapiro
Love comes in many forms. Some of them bubble in the back of your fridge.
Sophie Lucido Johnson
Easy
Ain't no party like a sandwich party.
4.0
(4.2)
This slow-cooker version of the Philly classic has all the makings of a great sandwich: sharp provolone, garlicky broccoli rabe, and lots of jus from the pork for dipping.
4.7
(4.73)
Easy
A healthyish take on the classic Philly cheesesteak, these party-ready sandwiches are packed with roasted broccolini, a tangy romesco sauce, and of course, lots of cheese.
5.0
(4.82)
Headed to a grocery store near you.
Melissa Minton
Easy
For when you want a slice that tips to the side of mostly wholesome.
4.4
(4.44)
Quick
We follow the three tenets of traditional Southern cornbread: No sugar added, no flour, and baked in a cast-iron skillet.
3.3
(3.25)
A Montreal bagel from Maine tested this New Yorker's loyalty.
Julia Kramer
And it may actually be worse for you.
Ali Rosen
These sugary, Parmesan-y, buttery rolls are a Christmas morning mainstay for chef Angela Dimayuga’s family.
4.0
(4)
Easy
The key to the buttery flavor of monkey bread is the brioche dough.
4.7
(4.69)
When they're this good, it's worth it.
Claire Saffitz
Eggs on toast? That's a thing of the past.
4.0
(4.2)