Bread

This versatile dough recipe is ideally made in a stand mixer, but a food processor works surprisingly well, too. Use the dough to make sweet rolls, pretzels, and more.

This whimsical Easter bread recipe is traditionally made for Italian and Greek Easter celebrations, though many Eastern European countries also claim it as their own. Dye the eggs for a more festive look. Hunting for more Easter recipes? Hop over here.

A simple addition to the master dough results in deliciously scented rolls.

Swedish pearl sugar stands in for coarse salt in this sweet take on the soft pretzel.

Use very soft, ripe, heart-shaped Hachiya persimmons rather than the smaller, firmer Fuyu variety. If you can't find Hachiyas, substitute 1 cup of canned pumpkin. Stir any leftover purée into yogurt for a sweet breakfast.

Serve these pillowy rolls along with our Holiday Ham with Riesling and Mustard (click for recipe) and set out bowls of your favorite mustards. Double the recipe for a large crowd–or, if you want to forgo baking your own, brush store-bought rolls with the egg wash, sprinkle with caraway salt, and warm them in the oven.

A creamy eggplant spread tops this lavash recipe—and oh, did we mention the Parmesan cheese?

These savory swirls are easy to prepare and taste best served warm.

The bakers at London's St. John Bakery shape these loaves into free-form bâtardes. For the best results in your home kitchen, set them up and bake them in metal loaf pans.